Sesame-Butter Shrimp Bowls
with Shimeji Mushrooms & Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
430 /serving
The richness of butter and sesame seeds complement each other perfectly as a coating for pan-cooked shrimp, finished with a fresh spritz of lime. With a delicate sauté of shimejis and baby bok choy, the Asian sensations are complete (without any carby rice).
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 225g Baby bok choy
- 1 Lime
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 150g Shimeji mushrooms
- 15ml Toasted sesame oil
- 9g Black & white sesame seeds
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Milk • Sesame • Shrimp
You will need:
Large pan (non-stick if possible)
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
28 g
Saturated Fat
10 g
Sodium
1380 mg
Total Carb
20 g
Sugars
6 g
Protein
30 g
Fibre
6 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil and ½ the sesame oil on medium.
- Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
Mise en place
- Remove the bottom of the mushrooms; separate the mushrooms.
- Remove the root ends of the bok choy; separate the leaves (halve crosswise if large).
- Halve the lime; juice ½ and quarter the remaining ½.
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
Sauté the vegetables
- In a large pan (non-stick if possible), heat a drizzle of oil and the remaining sesame oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until lightly browned.
- Add the bok choy and sauté, 3 to 4 min., until tender; season with S&P.
- Transfer to a plate. Wipe out and reserve the pan.
Cook the shrimp
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the sesame seeds and sauté, 1 to 2 min., until lightly toasted.
- Add the shrimp* and sauté, 3 to 4 min., until opaque and cooked through.
- Off the heat, add the lime juice; stir well.
Plate your dish
- Divide the cauliflower rice between your bowls.
- Top with the vegetables and shrimp.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
