Crispy Boom Boom Shrimp Rice Bowl

with edamame and bok choy

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Shellfish, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Boom goes the dynamite, and boom goes the flavor. The difference is, one is destructive, and the other is delicious. Crispy shrimp, tossed with a rub of chile and cumin flavors, sits on a bed of rice flavored by edamame and soy sauce. And the boom boom sauce; spicy, with a hint of lime, augments the natural flavors of the shrimp. The joy of these flavors will make your heart explode… like a stick of dynamite.

Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.

In Your Box (serves 2)

  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 1 Lime
  • Info
    3 fl. oz. Boom Boom Sauce
  • 2 Green Onions
  • Info
    2 oz. Edamame
  • 2 Heads of Baby Bok Choy
  • 1 tsp. Chile and Cumin Rub
  • 3 Tbsp. Cornstarch
  • ¾ cup Jasmine Rice
  • Info
    8 oz. Shrimp

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    929
  • Carbohydrates
    84g
  • Fat
    56g
  • Protein
    25g
  • Sodium
    1728mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 3 Mixing Bowls

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with jasmine rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Stir in edamame and soy sauce until heated through, 1-2 minutes. Remove from burner, cover, and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Halve lime lengthwise. Cut one half into wedges and juice the other half. Pat shrimp dry.

  • 3

    Cook the Shrimp

    Place shrimp and cornstarch in a mixing bowl and gently combine until shrimp are coated. Place a medium non-stick pan over medium-high heat and add 4 Tbsp. olive oil. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer cooked shrimp to another mixing bowl and combine with seasoning blend. Wipe pan clean and reserve.

  • 4

    Cook the Vegetables

    Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil. Add bok choy, stems and leaves to hot pan and stir occasionally until beginning to soften, 2-3 minutes. Add white portions of green onions and stir occasionally until softened, 1-2 minutes. Remove from burner.

  • 5

    Make Sauce and Finish Dish

    Combine boom boom sauce (to taste) and lime juice in another mixing bowl. Plate dish as pictured on front of card, topping rice with vegetables and shrimp. Drizzle boom boom-lime sauce (to taste) over bowl and garnish with green portions of green onions. Squeeze lime wedges over meal (to taste). Bon appétit!

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