Smart Warm Shrimp Poke Bowl
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Smart Warm Shrimp Poke Bowl

Smart Warm Shrimp Poke Bowl

with Sesame Cauliflower and Edamame

Packed with protein and veggies, this dish brings all the flavours of a poke bowl with a fraction of the carbs!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Carb Smart
New
Calorie Smart
Allergens:
Shrimp
Soy
Mustard
Egg
Sulphites
Sesame

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

Shrimp

(Contains Shrimp)

285 g

Cauliflower

56 g

Edamame

(Contains Soy)

1 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Sesame Oil

(Contains Sesame)

1 unit(s)

Mini Cucumber

1 tbsp

Seasoned Rice Vinegar

(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)

2 unit(s)

Green Onion

Not included in your delivery

1 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories290 kcal
Fat10 g
Saturated Fat1.5 g
Carbohydrate19 g
Sugar9 g
Dietary Fiber5 g
Protein29 g
Cholesterol185 mg
Sodium1620 mg
Trans Fat0.1 g
Potassium850 mg
Calcium175 mg
Iron2.3 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 Bowl
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Strainer
Slotted Spoon

Instructions

Prep
1
  • Thinly slice cauliflower, then finely chop into rice-sized pieces. (TIP: If you have a food processor, add cauliflower and pulse to rice-sized pieces!)
  • Transfer to a medium bowl. 
  • Halve cucumbers lengthwise, then chop into 1/4-inch half moons. 
  • Thinly slice green onions.
Cook cauliflower rice
2
  • Heat a large non-stick pan over medium heat.
  • When hot, add half the sesame oil, then cauliflower, edamame and 3 tbsp water. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using half the sesame oil and 3 tbsp water per batch.)
  • Cook, stirring occasionally, until tender, 4-5 min. 
  • Season with salt and pepper. 
  • Transfer to another medium bowl and cover to keep warm.
Marinate cucumbers
3
  • Meanwhile, add vinegar, 1 tbsp (2 tbsp) water and 3/4 tsp (1 1/2 tsp) sugar to a small bowl. Stir until sugar is dissolved. Season with salt. 
  • Add cucumber, then stir to combine. 
  • Set aside. 
Prep and cook shrimp
4
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
  • Heat the same pan over medium-high heat. When hot, add remaining sesame oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Glaze shrimp
5
  • Add soy sauce and 1/4 tsp (1/2 tsp) sugar to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 30 sec.
  • Remove the pan from heat.
Finish and serve
6
  • Using a slotted spoon, strain cucumbers from liquid.
  • Divide edamame and cauliflower rice between bowls. Drizzle with cucumber-marinating liquid.
  • Top with shrimp and cucumbers.
  • Drizzle spicy mayo over top. 
  • Sprinkle green onions over top.