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.
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.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas, trimmed
1 unit(s)
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.**
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.
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.
