Shrimp Poke Bowls
with Nibbly, Crunchy Tamari-Dressed Veggies
Cooking time
25 minutes
Servings
4
Calories
590 /serving
Do the hokey poke! It’s easy to follow the steps to creating this Hawaiian-inspired dish, and everyone will be dancing along. A mound of warm jasmine rice sets the scene in each bountiful bowl, topped with all sorts of tasty bites to choose from. Will it be munchy edamame beans, a refreshing combo of cukes and tomatoes, or juicy pan-seared shrimp? Whatever’s on the fork lingers delightfully with tastes of lemongrass, nori and our rich tamari vinaigrette.
We will send you:
- 450g Shrimp (BAP-certified)
- 280g Cherry tomatoes
- 2 Cucumbers
- 90ml Creamy, Thick Tamari & Garlic vinaigrette
- 150g Edamame (or green peas)
- 320g Jasmine rice
- 10g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Shrimp, Soy
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
3 g
Sodium
920 mg
Total Carb
77 g
Sugars
4 g
Protein
28 g
Fibre
5 g
Preparation
Cook the rice
Bring a medium pot of salted water to a boil. In a second medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Boil the edamame
Add the edamame to the pot of boiling water and boil, 3 to 4 min., until softened. Drain and transfer to a bowl; season with a big pinch of salt.
Mise en place
Meanwhile, halve the tomatoes. Medium-dice the cucumbers.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Season the vegetables
Meanwhile, in a medium bowl, combine the tomatoes, cucumbers and S&P.
Plate your dish
Divide the rice between your bowls. Top, side by side, with the shrimp, edamame and vegetables. Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
