Cal Smart 'Poke' Tilapia and Shrimp Crunch Bowls
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Cal Smart 'Poke' Tilapia and Shrimp Crunch Bowls

Cal Smart 'Poke' Tilapia and Shrimp Crunch Bowls

with Wild Rice and Spicy Mayo Drizzle

This calorie-smart spin on a poke bowl features seared tilapia tossed in miso sauce. It's topped with shrimp, crispy shallots and a spicy mayo drizzle to give it some serious pizzazz!

Calorie Smart

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

Preparation Time25 minutes
Cooking Time


serving amount

300 g

Tilapia Fillets

(Contains Tilapia)

½ cup

Wild Rice Medley

56 g

Red Cabbage, shredded

66 g

Mini Cucumber

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 unit(s)

Miso Broth Concentrate

(Contains Soy)

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

285 g


(Contains Shrimp)

1 unit(s)

Mini Sweet Pepper

Not included in your delivery

½ tsp


½ tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber3 g
Protein56 g
Cholesterol274 mg
Sodium1910 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
Medium Bowl
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook wild rice

Before starting, wash and dry all produce. Stir together wild rice medley, 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.

Prep and dress cabbage

Meanwhile, core, then cut pepper into 1/8-inch slices.Halve cucumber lengthwise, then cut into 1/4-inch half-moons.Add cabbage, vinegar, half the sesame oil and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, to taste, then toss to coat. Set aside.

Prep and pan-fry tilapia and shrimp

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat.While the pan heats, pat tilapia dry with paper towels. Season with salt and pepper.When hot, add 1/2 tbsp butter, then swirl the pan to melt. (NOTE: For 4 ppl, cook tilapia in 2 batches using 1/2 tbsp butter per batch.)Add tilapia and shrimp. Cook, flipping halfway through, until golden-brown and cooked through, 2-3 min per side.**

Make miso sauce and mayo drizzle

While tilapia cooks, combine miso broth concentrate, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (4 tbsp) water in a small bowl.Combine spicy mayo and 1 tsp (2 tsp) water in another small bowl. When done, transfer tilapia to a plate. Remove the pan from heat, then add miso mixture. Warm, stirring often, until mixture thickens slightly, 30 sec-1 min.

Finish tilapia and rice

Using 2 forks, flake tilapia into bite-size pieces. Return tilapia to the pan with miso sauce, then gently toss to coat.Drizzle remaining sesame oil over pot with rice. Season with salt and pepper, to taste, then fluff with a fork.

Finish and serve

Divide rice between bowls. Top with cucumbers, cabbage, peppers, tilapia and srhimp. If desired, drizzle any remaining vinaigrette from cabbage bowl over veggies.Drizzle bowls with spicy mayo, then sprinkle crispy shallots over top.

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