Tropical Salmon and Shrimp
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Tropical Salmon and Shrimp

Tropical Salmon and Shrimp

with Stone Fruit and Hot Pepper Salsa

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.

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g


(Contains Shrimp)

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)

Hot Pepper

1 unit(s)

Red Onion

113 g

Corn Kernels

7 g


1 unit(s)


4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp

Jerk Sauce

(May contain Sulphites, Milk, Soy)

Not included in your delivery

2 tbsp


(Contains Milk)

½ tbsp


0.13 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1100 kcal
Fat56 g
Saturated Fat15 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber8 g
Protein56 g
Cholesterol315 mg
Sodium1670 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.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Baking Sheet
Aluminum Foil
Large Non-Stick Pan


Cook rice
  • 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.
Prep and make salsa
  • 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.
Broil salmon
  • 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.**
Cook veggies
  • 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.
Cook shrimp
  • 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. 
Finish and serve
  • 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.