Tropical Salmon and Shrimp
with Stone Fruit and Hot Pepper SalsaCalories
:
1100 kcalProtein
:
56g proteinTotal
:
35 minutesDifficulty
:
MediumNew
Allergens:
- Salmon
- Shrimp
- Egg
- Mustard
- Milk
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
Taste the tropics tonight! Zesty jerk marinade and a perky stone fruit salsa brighten up this salmon and shrimp feast! Sweet corn and cilantro rice make a wholesome bed for all this bold goodness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
1 unit(s)
Stone Fruit
1 unit(s)
Hot Pepper
1 unit(s)
Red Onion
113 g
Corn Kernels
7 g
Cilantro
1 unit(s)
Lime
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories1100 kcal
Fat56 g
Saturated Fat15 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber8 g
Protein56 g
Cholesterol315 mg
Sodium1660 mg
Trans Fat1 g
Potassium1500 mg
Calcium200 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Medium Bowl
•Baking Sheet
•Aluminum Foil
•Large Non-Stick Pan
•Strainer
Cooking Steps
1
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
2
- Meanwhile, peel, then finely chop onion.
- Cut sections off peach, avoiding pit, then cut into 1/2-inch pieces.
- Core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Add peach, peppers, half the cilantro, 1 tbsp (2 tbsp) onions, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt, pepper and sugar to taste.
3
- Line a baking sheet with foil.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on the prepared sheet, skin-side-down. Spread jerk sauce over tops of salmon.
- Broil in the middle of the oven until cooked through, 8-10 min.**
4
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then corn and remaining onions. Season with salt and pepper.
- Cook, stirring occasionally, until deep golden-brown and onions soften, 5-6 min.
- Transfer to a plate.
5
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan (from step 4). When hot, add 1 tbsp (2 tbsp) butter, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove from heat, then add remaining cilantro and remaining lime juice.
6
- Combine mayo and half the lime zest in a small bowl. (TIP: If you prefer a drizzle consistency, add water, 1/2 tsp at a time.)
- Fluff rice with a fork, then stir in corn, onions and remaining lime zest.
- Divide rice, salmon and shrimp between plates.
- Top salmon and shrimp with salsa or serve alongside.
- Serve lime mayo alongside and squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the delicious flavor combination, especially praising the peach salsa and the prawns and salmon combo.
- Ease of prep: Some found preparation time-consuming, suggesting this might not be ideal for busy weeknights.
- Suggestions: Consider adding the corn and onions on top of the rice for a perfect summer touch.
