Firecracker Shrimp Bowls
with Toasted Sesame Rice and Crisp Cucumbers
Crispy breaded shrimp coated in sweet-chili sauce are paired with a spicy coleslaw, served alongside crisp cucumbers and toasted sesame rice. This filling meal comes together in mere minutes, offering a perfect balance of flavors and textures.
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
â…“ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 unit(s)
Mini Cucumber
2 unit(s)
Green Onion
4 tbsp
Spicy Mayo
(Contains Egg, Mustard May contain Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
9 g
Sesame Seeds
(Contains Sesame)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
170 g
Coleslaw Cabbage Mix
Not included in your delivery
1 tbsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Thinly slice cucumber.
- To a small bowl add 1/2 tbsp (1 tbsp) rice vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp oil ( 2 tbsp) oil. Stir to combine.
- Add cucumbers, salt and pepper. Stir to combine.
- To a large bowl, add the sweet chili sauce and soy sauce. Set aside.
- In a medium bowl combine 1/2 tbsp (1 tbsp) rice vinegar, 1 tbsp (2 tbsp) spicy mayo and 1/2 tsp (1 tsp) sugar. Stir to combine.
- Add coleslaw mix and half the green onions. Season with salt and pepper. Stir to coat.
- Reserve 2 tbsp (4 tbsp) spicy mayo for serving.
- Line a baking sheet with parchment paper.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- Add shrimp and mayo to an another medium bowl. Season with salt and pepper, then toss to coat.
- Place panko mixture in a zip-top bag. Add shrimp, then toss to coat completely.
- Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.
- Bake in the top of the oven until cooked through, 8-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high. 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 seeds to the pot with rice. Fluff rice with a fork and stir to combine.
- Carefully transfer shrimp to the large bowl with sweet chili sauce mixture. Toss to coat.
- Divide rice between plates, top with coleslaw, shrimp and cucumbers.
- Sprinkle with remaning green onions and a dollop of reserved spicy mayo.