Hawaiian-Style Garlic Shrimp Bowls
with Pineapple-Edamame Salsa- Shrimp
- Wheat
- Soy
- Cashews
- Egg
- Mustard
- Gluten
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Fish
- Tree nuts
- Triticale
Ingredients
285 g
Shrimp
(Contains: Shrimp)
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Diced Pineapple Cup
56 g
Edamame
(Contains: Soy)
7 g
Cilantro
1 unit(s)
Garlic, cloves
56 g
Cashews
(Contains: Cashews May contain traces of: Egg, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Gluten, Egg, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Crustaceans, Fish, Tree nuts)
4 g
Smoked Paprika
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Wheat, Tree nuts, Triticale)
½ tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Milk, Mustard, Sesame, Soy, Wheat, Fish, Tree nuts)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop cilantro.
- Drain pineapples over a medium bowl, reserving 1/2 tbsp (1 tbsp) pineapple juice. Discard of any remaining pineapple juice.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add edamame and 3 tbsp (6 tbsp) water. Cook for 5-6 min, stirring occasionally, until water has evaporated. Season with salt and pepper.
- Remove from heat.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1/2 tbsp ( 1 tbsp) oil. Season with salt and pepper.
- Add edamame, pineapple and half the cilantro, then toss to coat.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a large zip top bag, combine Smoked Paprika and cornstarch.
- Add shrimp, then shake to coat.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp, garlic and half the cashews. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
- Fluff bulgur with a fork, then stir in remaining cashews, remaining cilantro and reserved pineapple juice (from step 2).
- Divide bulgur between bowls. Top with shrimp.
- Drizzle spicy mayo over shrimp, then top with salsa.
