Hawaiian Garlic Shrimp Bowls
with Spicy Mayo and Pineapple-Edamame Salsa- Shrimp
- Wheat
- Soy
- Cashews
- Egg
- Mustard
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Crustaceans
- Fish
- Tree nuts
- Triticale
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Bulgur wheat (wheat) (durum wheat semolina) • Edamame (soy) • Cashews • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • All-purpose flour (wheat) • Cilantro • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil) • Garlic.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Diced Pineapple Cup
56 g
Edamame
(Contains: Soy)
7 g
Cilantro
1 unit(s)
Garlic, cloves
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 g
Smoked Paprika
(May be present: Sesame, Mustard, Wheat, Soy, Milk, Triticale, Peanuts, Tree nuts, Sulphites)
½ tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop cilantro.
- Drain pineapples over a medium bowl, reserving 1 tbsp (2 tbsp) pineapple juice. Discard of any remaining pineapple juice.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add edamame and 1/4 cup (1/2 cup) water. Cook for 5-6 min, stirring occasionally, until water has evaporated. Season with salt and pepper.
- Remove from heat.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1/2 tbsp ( 1 tbsp) oil. Season with salt and pepper.
- Add edamame, pineapple and half the cilantro, then toss to coat.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a large zip-top bag, combine Smoked Paprika and flour.
- Add shrimp, then shake to coat.
- Reheat the same pan (from step 4) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Fluff bulgur with a fork, then stir in half the cashews, remaining cilantro and reserved pineapple juice (from step 2).
- Divide bulgur between bowls. Top with shrimp, pineapple-edamame salsa and remaining cashews.
- Drizzle spicy mayo over top.
