Cal Smart Umami Shrimp Bowls
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Cal Smart Umami Shrimp Bowls

Cal Smart Umami Shrimp Bowls

with Sesame Rice

Craving takeout taste without the sky-rocketing calories? We got you covered! This calorie smart meal features succulent shrimp in a tangy and savoury sauce of rice vinegar, vegetarian oyster sauce and ginger-garlic puree, that is sure to take your taste buds outta this world!

Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Optional Spice
Quick
New
Calorie Smart
Allergens:
Shrimp
Soy
Sulphites
Sesame

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

285 g

Shrimp

(Contains Shrimp)

¾ cup

Jasmine Rice

1 piece

Sweet Bell Pepper

56 g

Snow Peas, trimmed

1 piece

Green Onion

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Ginger-Garlic Puree

1 tbsp

Rice Vinegar

(Contains Sulphites)

2 tsp

Sriracha

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp

Sesame Seeds

(Contains Sesame)

Not included in your delivery

0.19 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories560 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate88 g
Sugar16 g
Dietary Fiber3 g
Protein28 g
Cholesterol180 mg
Sodium2820 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
Strainer
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce.Heat Guide for Step 6: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 1 1/2 tsp (1 tbsp) spicy and 2 tsp (4 tsp) extra-spicy! Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, trim, then halve snow peas.Core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Toast sesame seeds
3

Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Cook veggies
4

Add sesame oil to the same pan, then snow peas and peppers. Cook, stirring often, until veggies begin to soften, 1 min. Add ginger-garlic puree and shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Make sauce
5

Add vegetarian oyster sauce, rice vinegar and 1/4 cup (1/2 cup) water. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired). Season with pepper, then stir to combine. Cook, stirring occasionally, until sauce slightly thickens and shrimp and veggies are coated, 1-2 min.

Finish and serve
6

Fluff rice with a fork, then stir in half the sesame seeds. Season with salt. Divide rice between bowls. Top with shrimp stir-fry.Drizzle 1/2 tsp (1 tsp) sriracha over top. (NOTE: Reference heat guide.)Sprinkle remaining sesame seeds and green onions over top.

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