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In this quick and easy dish, perfectly seared shrimp—first coated in our delightfully sweet and spicy honey habanero spice blend—and a drizzle of creamy cilantro sauce sit atop a bed of tender vegetables and fluffy white rice. A final garnish of spiced peanuts adds a welcome crunch.
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Wash and dry the fresh produce. Small dice the zucchini. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise, cilantro sauce, and the juice of 2 lime wedges (or 4 wedges for 4 servings). In a separate bowl, combine the peanuts and up to half the spice blend, depending on how spicy you'd like the dish to be.
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the remaining spice blend as you'd like; toss to coat. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, diced zucchini, and diced pepper(s) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. Turn off the heat. Add the juice of the remaining lime wedges; stir to combine.
Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the warmed rice topped with the cooked shrimp and vegetables. Drizzle with the cilantro mayo. Garnish with the seasoned peanuts. Enjoy!
Wash and dry the fresh produce. Small dice the zucchini. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise, cilantro sauce, and the juice of 2 lime wedges (or 4 wedges for 4 servings). In a separate bowl, combine the peanuts and up to half the spice blend, depending on how spicy you'd like the dish to be.
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the remaining spice blend as you'd like; toss to coat. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, diced zucchini, and diced pepper(s) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. Turn off the heat. Add the juice of the remaining lime wedges; stir to combine.
Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the warmed rice topped with the cooked shrimp and vegetables. Drizzle with the cilantro mayo. Garnish with the seasoned peanuts. Enjoy!
Tips from Home Chefs