Asian-Style Shrimp and Edamame Bowls
with DIY Furikake
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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
113 g
Edamame
(Contains: Soy)
56 g
Carrot, julienned
½ unit(s)
Seaweed
(Contains: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy, May contain traces of allergens, Sesame)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
28 g
Seed Blend
(Contains: May contain traces of allergens, Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
1 tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
½ tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, 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.
