Warm Shrimp Poke-Style Bowls
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Warm Shrimp Poke-Style Bowls

Warm Shrimp Poke-Style Bowls

with Radish Slaw and Spicy Mayo

We're making some changes to a beloved bowl style and upping the heat (just a little!) to create a warm version. This dish features all the fresh elements of the poke bowl, along with the additions of tasty shrimp and charred corn.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

2 unit

Green Onion

66 g

Mini Cucumber

113 g

Corn Kernels

113 g

Red Cabbage, shredded

¾ cup

Sticky Rice

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

1 tbsp

Sesame Oil

(Contains Sesame)

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

Not included in your delivery

¼ tsp


1 tbsp


0.13 tsp


½ tbsp



Nutrition Values

Calories740 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber3 g
Protein28 g
Cholesterol190 mg
Sodium2050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear.Add 1 1/4 cups (2 1/2 cups) fresh water . Bring to a boil over high heat.Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.Remove the pot from heat. Set aside, still covered, for 5 mins.


Meanwhile, cut cucumber into 1/4-inch half-moons.Thinly slice green onions. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Make sauce and slaw

Whisk together 1/2 tbsp (1 tbsp) sugar, Soy Sauce Mirin Blend and half the sesame oil in a medium bowl.Toss together cabbage, cucumbers, half the green onions in another medium bowl. Add half the soy mixture to the cabbage mixture, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the shrimp!) Season with salt and pepper, to taste.

Char corn

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then corn. Do not stir. Cover and cook, stirring once halfway through, until corn is dark golden-brown, 5-6 min. Season with salt and pepper, to taste.Transfer charred corn to a plate and set aside.

Cook and glaze shrimp

Heat the same pan over medium. When hot, add remaining sesame oil, then shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches if needed, using half the remaining sesame oil per batch.) Cook, stirring often, until shrimp just turn pink, 2-3 min.** Remove the pan from heat.Add remaining soy mixture to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 1-2 min.

Finish and serve

Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.Divide rice, corn and slaw between bowls. Top with shrimp and drizzle any remaining soy glaze from the pan over top.Drizzle with spicy mayo.

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