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!

Tags:
Spicy
•Quick
•Calorie Smart
Allergens:
Tilapia
•Sulphites
•Sesame
•Wheat
•Soy
•Milk
•Egg
•Mustard
•Shrimp

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

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

Shrimp

(Contains Shrimp)

1 unit(s)

Mini Sweet Pepper

Not included in your delivery

½ tsp

Sugar*

½ tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

0.13 tsp

Pepper*

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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.

Utensils

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

Cooking Steps

Cook wild rice
1

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
2

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
3

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
4

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
5

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
6

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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