Honey-Lime Shrimp & Jalapeño over Cilantro Rice, Carrots & Green Beans

Honey-Lime Shrimp & Jalapeño

over Cilantro Rice, Carrots & Green Beans

40 MIN
+$1.99/serving 2 Servings
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    From the Test Kitchen

    In this dish, juicy shrimp are cooked in a honey-lime glaze with jalapeño pepper and piquant garlic for bold, spicy-sweet flavor. They're served over a bed of brown rice (studded with a duo of sautéed vegetables).
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Honey-Lime Shrimp & Jalapeño over Cilantro Rice, Carrots & Green Beans
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Brown Rice
    • 6 oz Green Beans
    • 6 oz Carrots
    • 1 Jalapeño Pepper
    • 1 Lime
    • ½ oz Pickled Peppadew Peppers
    • 2 cloves Garlic
    • 2 tsps Honey
    • ¼ cup Cilantro Sauce
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    Honey-Lime Shrimp & Jalapeño

    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots and thinly slice on an angle. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the peppadew peppers. Halve the lime crosswise. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey, the juice of both lime halves, and 1 tablespoon of water.

    Prepare the ingredients & make the glaze
    Cook the vegetables & finish the rice
    3 Cook the vegetables & finish the rice

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice; add the cilantro sauce and chopped peppadew peppers. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter), chopped garlic, and as much of the sliced jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, frequently spooning the glaze over the salmon, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked salmon (including any glaze from the pan). Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the salmon & serve your dish
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