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DIY Shrimp Tempura and Rice Bowls

DIY Shrimp Tempura and Rice Bowls

with Spicy Mayo and Tangy Soy Dipper
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1740 kcal
Protein
: 
35g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Egg
  • Sesame
  • Mustard
  • Wheat
  • Soy
  • Sulphites
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

1 unit(s)

Egg

(Contains: Egg)

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Honey

11 g

Asian Sesame Blend

(Contains: Sesame May be present: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Wheat)

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May be present: Fish, Sesame, Soy, Sulphites, Milk, Crustaceans, Wheat, Gluten)

8 tbsp

All-Purpose Flour

(Contains: Wheat May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Gluten)

2 tbsp

Soy Sauce

(Contains: Wheat, Soy, Sulphites May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)

1 tbsp

Seasoned Rice Vinegar

(May be present: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)

Not included in your delivery

1 cup

Oil*

tsp

Salt*

tsp

Pepper*

Calories1740 kcal
Fat131 g
Saturated Fat19 g
Carbohydrate110 g
Sugar16 g
Dietary Fiber4 g
Protein35 g
Cholesterol290 mg
Sodium2330 mg
Trans Fat0.2 g
Potassium800 mg
Calcium175 mg
Iron5.5 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.

Cooking Steps

1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 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, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
  • Meanwhile, to a large bowl or pitcher, add 2 cups (4 cups) of water and 1 cup (2 cups) of ice. Set aside in fridge.
2
  • To a small bowl, add soy sauce, honey and half the vinegar. Stir to combine.
  • Halve zucchini lengthwise, then cut into 1/2-inch half moons.
  • Core, then cut pepper into 1/2-inch pieces.
  • To an unlined baking sheet, add zucchini, peppers and half the Asian Sesame Blend. Season with salt and pepper. Toss to coat.
  • Roast in the midle of the oven for 12-16 min, stirring halfway until tender-crisp.
3
  • Drain and rinse shrimp, then pat dry with paper towels.
  • Separate egg, placing yolk into a large bowl and white into a medium bowl.
  • Using a hand held mixer or whisk, whisk egg whites 1-2 min until fluffly stiff peaks
  • Whisk 1/2 cup water into egg yolks. Whisk in flour. 
  • Gently fold in egg white, being careful to not over mix and deflate!

TIP HERE

4
  • Heat 1 1/2 cups (same for 4 servings) oil in a medium pot.
  • Line a plate with paper towels.
  • Season shrimp with salt and pepper.
  • Working with 5-6 shrimp at a time and working with tongs or chops sticks, dip shimp in batter and coat evenly.
  • Carefully fry for 1-2 min per side until golden and shrimp is cooked through.**
  • Transfer shrimp to prepared plate. Season with salt and pepper. Repeat with remaining shrimp
5
  • Fluff rice with a fork. Stir in remaining vinegar and 1/4 tsp sugar. 
  • Divide rice between plates.
  • Top with veggies and shrimp tempura.
  • Drizzle spicy mayo over top.
  • Serve tempura sauce alongside for dipping.
6

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