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Wash and dry the fresh produce. Quarter the lime. Cut the zucchini into 1/2-inch-thick rounds. In a large bowl, whisk together the mayonnaise, cumin- Sichuan sauce, and sugar until the sugar has dissolved.
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lime wedges.
Meanwhile, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a bowl. Add the sesame seeds and remaining sesame oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Pat the shrimp dry with paper towels; season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.
To the bowl of sauce, add the cooked shrimp. Stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed shrimp with the finished rice and finished zucchini. Serve the remaining lime wedges on the side. Enjoy!
Wash and dry the fresh produce. Quarter the lime. Cut the zucchini into 1/2-inch-thick rounds. In a large bowl, whisk together the mayonnaise, cumin- Sichuan sauce, and sugar until the sugar has dissolved.
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lime wedges.
Meanwhile, in a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a bowl. Add the sesame seeds and remaining sesame oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Pat the shrimp dry with paper towels; season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.
To the bowl of sauce, add the cooked shrimp. Stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed shrimp with the finished rice and finished zucchini. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs