Sesame Shrimp Egg Roll Bowls
with Tender-Crisp Veggies
Cooking time
20 minutes
Servings
2/4
Calories
400 /serving
This selection of thinly sliced vegetables could easily slip into an egg roll. But we’re leaving them out in the open for a quick sauté, topped with plump pink shrimp and a generous shower of sesame seeds, for a smart slow-carb supper.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Celery stalk
- 1 Garlic clove
- 300g Shredded cabbage
- 1 Shallot (or onion)
- 1 Sweet pepper
- 15ml Toasted sesame oil
- 8g Nutritional yeast
- 150g Edamame (or green peas)
- 15ml Apple cider vinegar
- 9g Black & white sesame seeds
Contains: Sesame • Shrimp • Soy • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
2 g
Sodium
880 mg
Total Carb
30 g
Sugars
13 g
Protein
34 g
Fibre
10 g
Preparation
Mise en place
- Halve, core and thinly slice the sweet pepper lengthwise.
- Halve, peel and thinly slice the shallot.
- Thinly slice the celery crosswise on an angle.
- Roughly chop the garlic.
- Pat the shrimp dry and remove the shells from the tails; season with S&P.
Sauté the vegetables
- In a large pan (non-stick if possible), heat the sesame oil on medium-high.
- Add the celery, garlic and shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper, cabbage and S&P. Sauté, adding 2 tbsp water (double for 4 portions) halfway, 4 to 5 min., until the water has evaporated and the vegetables are crisp-tender; season with S&P.
- Add the edamame, nutritional yeast and vinegar. Sauté, 1 to 2 min., until warmed through; season with S&P.
- Transfer to a plate. Wipe out and reserve the pan.
Cook the shrimp
- In the same pan, heat a drizzle of oil on medium.
- Add the shrimp* and sesame seeds. Cook, 1 to 2 min. per side, until opaque and cooked through.
Plate your dish
- Divide the vegetables between your bowls.
- Top with the shrimp. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
