In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Sazon-spiced shrimp in coconut sauce with jasmine rice
Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 500 Calories/Serving
25–40 Minutes
Our house-made sazon seasoning and sofrito bring deep flavor to this classic Ecuadorian shrimp and coconut milk stew, served over rice for a comforting quick meal.
In your bag
- ½ cup jasmine rice
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- Sunbasket sazon spice blend (achiote - granulated garlic - cumin - onion powder - ground turmeric - coriander)
- 3 organic scallions
- 1 organic lime
- Sunbasket sofrito (cilantro - roasted red peppers - tomatoes - onion - fresh garlic - parsley - dried Mexican oregano)
- ½ cup coconut milk
- ½ cup diced tomatoes
- 2 ounces organic shredded kale or other leafy greens
Nutrition per serving
Calories 500, Total Fat 16g (21% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 360mg (16% DV), Total Carb. 63g (23% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains:
Tree Nuts (coconut)
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, Sesame.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.
2
Prep the remaining ingredients; sear the shrimp
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt, pepper, and the sazon spice blend.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until lightly browned but not yet cooked through, about 1 minute per side. Transfer to a plate. Do not clean the pan.
3
Make the coconut sauce; finish the shrimp
In the same pan used for the shrimp, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the sofrito and white parts of the scallions and cook until fragrant, 1 to 2 minutes. Add the coconut milk, tomatoes, kale, and 2 tablespoons [¼ cup] water and bring to a boil. Reduce to a simmer, stir in the shrimp, and cook until the sauce is thickened slightly and the shrimp are cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp. Remove from the heat, stir in 1 to 2 teaspoons lime juice, and season to taste with salt and pepper.
Serve
Kids Can!
- Rinse the rice.
- Juice the lime.
- Measure the water for the coconut sauce.
- Garnish with the scallions.