Kung pao shrimp with peppers and cashews

Gluten-Free Friendly, Dairy-Free, Mediterranean, Lean & Clean, Pescatarian, <600 Calories

1 Serving, 530 Calories/Serving

4–5 Minutes (Microwave oven)

It’s a happy coincidence that this dish, named after a governor in Sichuan province, sounds like “pow” in English. Our pescatarian version explodes with flavor from garlic, ginger, tarmari, and five spice powder.

Ingredients

Spiced bell peppers (bell peppers - extra virgin olive oil - Aleppo chile flakes - ground ginger - black pepper - chili powder - granulated garlic)
Brown rice
Shrimp
Kung pao sauce (tamari - brown sugar - Sunbasket vegetable stock - pureed garlic - pureed ginger - water - rice vinegar - toasted sesame oil - arrowroot powder - five-spice powder)
Shelled edamame
Dry-roasted cashews

Nutrition per serving

Calories 530, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 650mg (28% DV), Total Carb. 46g (17% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 2g Added Sugars, 4% DV), Protein 34g
Contains: Crustacean Shellfish, Tree Nuts, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Heat, season, and serve

We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.

Microwave: Peel back a corner of the plastic, add 1 tablespoon water, and cook in the tray 4–5 minutes (8–10 minutes if frozen), until internal temperature reaches 165°F*.

We seasoned this lightly. Add salt and pepper to your heart’s content.

*Cooking times vary by oven/microwave -- add time if needed. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.

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