Protein Swap | Spicy Shrimp Bibimbap Bowls
with Yellow Zucchini & Hot Lime Drizzle
Cooking time
10 minutes
Servings
2/4
Calories
310 /serving
Bibimbap is classic Korean comfort food. Bap means rice and bibim means mix, and that pretty much captures its charm. Riced cauliflower scented with sesame oil stands in for a grain, topped with mouth-watering shrimp, yellow zucchini and kimchi. Spicy lime sauce is a kicker with a kick.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Yellow zucchini
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 15ml Sambal oelek
- 7g Honey
- 15ml Toasted sesame oil
- 66g Organic kimchi
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Sesame • Shrimp • Sulphites
You will need:
Oil
Salt & pepper (S&P)
2 Medium pans
Total Fat
12 g
Saturated Fat
2 g
Sodium
1320 mg
Total Carb
32 g
Sugars
15 g
Protein
27 g
Fibre
10 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat ⅓ of the sesame oil on medium-high.
- Add the cauliflower rice, ⅓ of the spices and S&P.
- Sauté, 6 to 8 min., until softened; season with S&P.
- Transfer to a bowl. Wipe out and reserve the pan.
Sauté the zucchini
- Meanwhile, medium-dice the zucchini.
- In a second medium pan, heat ½ the remaining sesame oil on medium-high.
- Add the zucchini and ½ the remaining spices.
- Sauté, 3 to 4 min., until beginning to brown.
Make the sauce
- Meanwhile, juice the lime.
- In a medium bowl, combine the lime juice, sambal oelek (add ½ for medium spicy), honey, remaining sesame oil and S&P.
Cook the salmon & serve
- Pat the salmon dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Divide the cauliflower rice between your bowls.
- Top with the zucchini, kimchi and salmon.
- Spoon the sauce over. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
