Asian-Style Shrimp and Edamame Bowls
with DIY Furikake- Shrimp
- Soy
- Sesame
- Egg
- Mustard
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Jasmine rice • Edamame (soy) • Carrot • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Sesame oil • Rice vinegar (rice vinegar, sugar, salt) • Sesame seeds • Seaweed (sesame) (seaweed, corn oil, sesame oil, salt).
Ingredients
570 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Edamame
(Contains: Soy)
56 g
Carrot, julienned
½ unit(s)
Seaweed
(Contains: Sesame May be present: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
28 g
Seed Blend
(May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
½ tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
¼ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and carrots, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Slice half the seaweed sheets into 1/8-inch-thin strips (use all for 4 servings), then transfer to a medium bowl.
- Using a rolling pin or heavy-bottomed pan, gently crush seed blend in packaging until it resembles fine crumbs.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds and crushed seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to the bowl with seaweed strips.
- To the same pan, add half the sesame oil, then edamame. Cook for 3 min, stirring occasionally, until edamame begins to brown.
- Add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Season with salt and pepper. Work in batches, if necessary.
- To the bowl with sesame seeds and seed blend, add seaweed strips, 1/8 tsp (1/4 tsp) sugar, 1/8 tsp (1/4 tsp) salt. Toss to coat. (NOTE: This is your DIY furikake!)
- Fluff rice with a fork, then add in half the vinegar (use all for 4 servings), 1/8 tsp (1/4 tsp) sugar and remaining sesame oil. Stir in half the furikake.
- Divide rice between bowls. Top with shrimp and edamame.
- Drizzle spicy mayo over top, then sprinkle with remaining furikake.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's taste, with some suggesting adding soy sauce, ginger, garlic, or sweet chili to enhance the flavour.
- Ease of prep: Customers found this recipe quick and easy to prepare, with some noting it's simple enough to recreate using pantry staples.
- Suggestions: Consider adding more vegetables like mushrooms, peppers, or broccoli for extra variety and nutrition.
- Portions: Some found the meal satisfying, while others suggested adding extra vegetables to make it more filling.
- Texture: The crunchy seed blend and edamame were praised for adding interesting textures to the dish.
- Sauce: Several reviewers recommended increasing the amount of spicy mayo or adding extra sauce to prevent dryness.
