Warm Shrimp Poke-Style Bowls
with Corn, Cabbage and Spicy Mayo
We're making some changes to a beloved bowl style and upping the heat (just a little!) to create a warm version. This dish features all the fresh elements of the poke bowl, along with the addition of tasty shrimp and charred corn.
Ingredients: Shrimp • Calrose rice • Thaw-friendly corn (corn, modified vinegar) • Red cabbage • Radish • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Green onion • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Sesame oil.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
2 unit(s)
Green Onion
3 unit(s)
Radish
113 g
Corn Kernels
113 g
Red Cabbage, shredded
¾ cup
Sticky Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Soy)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add 1 1/4 cups (2 1/2 cups) fresh water. Bring to a boil over high.
- Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside for 5 min, still covered.
- Meanwhile, cut radishes into 1/4-inch half-moons.
- Thinly slice green onions.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) sugar, soy sauce mirin blend and half the sesame oil.
- In another medium bowl, toss together cabbage, radishes and half the green onions.
- Add half the soy mixture to the slaw, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the shrimp!) Season with salt and pepper, if you like.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then corn. Do not stir. Cover and cook for 5-6 min, stirring once halfway through, until corn is dark golden brown.
- Transfer charred corn to a plate and set aside.
- Heat the same pan over medium.
- When hot, add remaining sesame oil, then shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches if needed, using half the remaining sesame oil per batch.) Cook for 2-3 min, stirring often, until shrimp just turn pink.**
- Remove the pan from heat.
- Add remaining soy mixture to the pan with shrimp. Cook for 1-2 min, stirring often, until mixture thickens slightly and coats shrimp.
- Fluff rice with a fork, then stir in remaining green onions. Season with salt, if you like.
- Divide rice, corn and slaw between bowls. Top with shrimp and drizzle any remaining soy glaze from the pan over top.
- Drizzle with spicy mayo.
