Meal Kit
Sweet Chili Shrimp
with apple-jalapeño salad and cilantro rice
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs
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Pescatarian
- Gluten-Smart
Chef
Ayesha Curry
Ayesha Curry, actress, chef, entrepreneur, wife, and mother, knows a thing or two about getting a delicious dinner on the table. With recipes that keep her inspired and energized she never has to sacrifice flavor for convenience.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Honeycrisp Apple
- 5.47 oz. Long Grain White Rice
- 1 Lime
- 2 oz. Sweet Chili Sauce
- 1 Jalapeno Pepper
- 4 Tbsp. Cornstarch
-
0.88 oz. Mayonnaise
- ¼ oz. Cilantro
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOLRMAP8
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Calories800
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Carbohydrates107g
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Net Carbs103g
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Fat32g
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Protein22g
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Sodium1990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Zester
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with rice, half the garlic salt (reserve remaining for shrimp), and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Add half the cilantro (reserve remaining for garnish; prepared in next step) and 1 tsp. lime zest (prepared in next step). Fluff rice with a fork to combine. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Apple-Jalapeño Salad
Mince cilantro (no need to stem).
Quarter apple and remove core. Cut into 1/4" dice.Zest, halve, and juice lime.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.In a mixing bowl, combine apples, jalapeños (to taste), 1 Tbsp. lime juice, and a pinch of salt and pepper. Set aside. -
3 Prepare the Shrimp
Pat shrimp dry and season all over with remaining garlic salt and a pinch of pepper.
In another mixing bowl, combine shrimp and cornstarch until evenly coated. -
4 Fry the Shrimp
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 3 minutes.Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Add shrimp to hot pan, discarding excess cornstarch, and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to towel-lined plate. -
5 Make Sauce and Finish Dish
In another mixing bowl, combine sweet chili sauce and mayonnaise. Add shrimp to bowl and toss until coated.
Plate dish as pictured on front of card, topping rice with shrimp and apple-jalapeño salad. Garnish with remaining cilantro. Bon appétit!
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