Smart Warm Shrimp Poke Bowl
with Sesame Cauliflower and Edamame- Shrimp
- Soy
- Mustard
- Egg
- Sulphites
- Sesame
- Sulphites
- Wheat
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Mustard
- Egg
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.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
285 g
Cauliflower
56 g
Edamame
(Contains: Soy)
1 tbsp
Spicy Mayo
(Contains: Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Mustard, Egg)
½ tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Sulphites, Soy)
1 tbsp
Sesame Oil
(Contains: Sesame)
1 unit(s)
Mini Cucumber
1 tbsp
Seasoned Rice Vinegar
(Contains: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, May contain traces of allergens)
2 unit(s)
Green Onion
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.**
- 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.
- 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.
