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Warm Shrimp Poke Bowl

Warm Shrimp Poke Bowl

with Sesame Slaw and Green Onion 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!

Tags:Quick
Allergens:Crustacean/CrustacéSoy/SojaSesame/SésameSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

2 unit

Green Onions

66 g

Mini Cucumber

113 g

Canned Corn

113 g

Red Cabbage, shredded

1 tbsp

Brown Sugar

¾ cup

Jasmine Rice

¼ cup

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

1 tbsp

Black Sesame Seeds

(ContainsSesame/Sésame)

2 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

1.5 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate107 g
Sugar20 g
Dietary Fiber3 g
Protein28 g
Cholesterol180 mg
Sodium1970 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 and 1/2 tsp salt (dbl both for 4 ppl). 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 (dbl for 4 ppl) to the same medium pot. Cover and bring to a boil over high heat. While water comes to a boil, thinly slice green onions. Whisk together brown sugar, soy sauce mirin blend, 1/2 tsp sesame oil and in a medium bowl. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Drain and rinse corn, then pat dry with paper towels.

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. While rice cooks, 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 half the corn (use all the corn for 4 ppl). 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 just turn pink, 2-3 min.** (NOTE: Cook shrimp in 2 batches for 4 ppl, using 1 tsp sesame 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, reserving soy glaze in the pan.

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 soy glaze over top.