High Power Protein Jumbo Shrimp and Edamame Bowls

Name: High Power Protein Jumbo Shrimp and Edamame Bowls with Green Onion Rice, Gai Lan and Avocado
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 285 g Jumbo Shrimp; 1 unit(s) Egg; ¾ cup Jasmine Rice; 113 g Edamame; 226 g Gai Lan; 1 unit(s) Avocado; 1 tbsp Seasoned Rice Vinegar; 4 tbsp Spicy Mayo; 4 tbsp Soy Sauce Mirin Blend; 2 unit(s) Green Onion; 28 g Crispy Shallots; 2 tbsp Ginger-Garlic Puree; 1 unit(s) Honey; 1.5 tbsp Oil*; 0.19 tsp Salt*; 0.13 tsp Pepper*

with Green Onion Rice, Gai Lan and Avocado

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Double your protein for dinner! Jumbo shrimp, a jammy egg and edamame add a wholesome hit of protein to this bowl. Get your greens with gai lan and fibre-rich avocado, too!

Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Gai lan • Avocado • Jasmine rice • Edamame (soy) • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Spicy mayonnaise (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) (egg, mustard) • Grade A egg • Green onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Honey.

Tags:

Spicy

•New

Allergens:

Shrimp

•Egg

•Soja

•Schwefeldioxide und Sulfite

•Senf

•Hvede

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 Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Jumbo Shrimp

1 unit(s)

Egg

¾ cup

Jasmine Rice

113 g

Edamame

226 g

Gai Lan

1 unit(s)

Avocado

1 tbsp

Seasoned Rice Vinegar

4 tbsp

Spicy Mayo

4 tbsp

Soy Sauce Mirin Blend

2 unit(s)

Green Onion

28 g

Crispy Shallots

2 tbsp

Ginger-Garlic Puree

1 unit(s)

Honey

Not included in your delivery

1.5 tbsp

Oil*

0.19 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1080 kcal

Fat59 g

Saturated Fat12 g

Carbohydrate104 g

Sugar18 g

Dietary Fiber14 g

Protein40 g

Cholesterol305 mg

Sodium2110 mg

Trans Fat0.2 g

Potassium1500 mg

Calcium400 mg

Iron6.5 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Small pot

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high heat.
Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
Drain and rinse egg under cold water for 30 sec, until cool enough to peel. Peel, then halve egg. Season with salt and pepper.

Meanwhile, trim ends from gai lan. Cut into 1-inch pieces.
Thinly slice green onions.
In a small bowl, combine soy sauce mirin blend, honey, ginger-garlic puree and half of the rice vinegar.

Heat a large non-stick pan over medium-high.
When hot, add 1/3 cup (1/2 cup) water, gai lan, edamame and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
Cook for 5-6 min, stirring often, until veggies are tender and water is absorbed.
Remove from heat, then transfer veggies to another plate. Cover to keep warm.

Meanwhile, drain and rinse shrimp. Pat dry with paper towels. If you like, remove and discard tails. Season with salt and pepper.
Reheat the same pan (from step 4) over medium.
When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring often, until shrimp turn pink.** Transfer to a plate.
Add sauce mixture to the same pan. Bring to a simmer. Cook for 2-3 min, stirring often, until glaze thickens slightly. Return shrimp to pan.

Fluff rice with a fork, then stir in half the green onoins.
Halve, pit and peel avocado, then thinly slice.
Divide rice between bowls.
Arrange stir-fried veggies, avocado and shrimp over rice.
Top with jammy egg.
Drizzle remaining rice vinegar over avocado. Season with salt and pepper, if you like.
Drizzle glaze over shrimp and stir-fried veggies, if you like.
Top with spicy mayo, crispy shallots and green onions.