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Warm Shrimp Poke Bowl

Warm Shrimp Poke Bowl

with Sesame Slaw and Green Rice

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Fresh, fresh, fresh! We're making some changes to a favourite and upping the heat (just a little!) to create a warm version. All the lovely fresh elements of the poke bowl are in this dish which features tasty shrimp and charred corn - we could eat this all day!

Allergens:Crustacean/CrustacéSoy/SojaSesame/SésameSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Shrimp

(ContainsCrustacean/Crustacé)

2 unit

Green Onions

113 g

Corn Kernels

113 g

Red Cabbage, shredded

1 tbsp

Brown Sugar

¾ cup

Jasmine Rice

¼ cup

Soy Sauce-Mirin Blend

(ContainsSoy/Soja)

½ tbsp

Sesame Oil

(ContainsSesame/Sésame)

1 tbsp

Black Sesame Seeds

(ContainsSesame/Sésame)

2 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

66 g

Mini Cucumber

Not included in your delivery

1.5 tbsp

Oil*

1.5 tsp

Sugar*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2971 kJ
Calories710 kcal
Fat19 g
Saturated Fat2.5 g
Carbohydrate104 g
Sugar20 g
Dietary Fiber5 g
Protein28 g
Cholesterol180 mg
Sodium1760 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Measuring Spoons
Paper Towel
Strainer
Whisk
Medium Bowl
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Cut cucumbers into 1/4-inch rounds, then place in a small bowl. Heat a medium pot over medium heat. When hot, add vinegar and 1 1/2 tsp white sugar (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4ppl). Bring to a boil over high heat. Once boiling, remove pan from heat. Pour vinegar mixture over cucumbers and set aside.

2

Add 1 1/4 cups water (2 1/2 cups for 4 ppl) to the same pot. Cover and bring to a boil over high heat. Thinly slice green onions. Whisk together soy-mirin blend, half the sesame oil and brown sugar in a medium bowl. Set aside. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.

3

Add rice to the boiling water, then reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, toss together cabbage, sesame seeds, half the green onions and half the soy mixture in another medium bowl.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then corn. Do not stir. Cover and cook, stirring once halfway through cooking, until corn is dark golden-brown, 4-6 min. Transfer charred corn to a plate and set aside. Carefully wipe the pan clean.

5

Heat same pan over medium heat. When hot, add remaining sesame oil, then shrimp. Cook, stirring often, until shrimp turns pink, 2-3 min**(NOTE: Cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!) Transfer shrimp to a plate. Set aside. Add remaining soy mixture to the same pan. Cook, stirring often, until slightly thickened, 1-2 min. Remove pan from heat. Transfer soy glaze to another small bowl.

6

Fluff rice with a fork, then stir in remaining green onions and pickling liquid from cucumbers. Season with salt. Divide rice, corn, slaw and pickled cucumbers between bowls. Top with shrimp and drizzle over soy glaze.