Meal Kit
Crispy Shrimp Rice Bowl and Sriracha Aioli
with pickled carrots and cucumbers
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Carrot
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5 oz. Edamame
- ¾ cup Jasmine Rice
- 1 Persian Cucumber
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1.26 oz. Mayonnaise
- 1 fl. oz. Seasoned Rice Vinegar
- 3 Tbsp. Cornstarch
- 2 tsp. Sriracha
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.
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Nutrition (per serving) 4qYpW7PM
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Calories830
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Carbohydrates94g
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Net Carbs85g
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Fat37g
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Protein30g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with rice, a pinch of salt, and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, pickle vegetables. -
2 Pickle Vegetables and Make Aioli
Peel cucumber and, using peeler, shave into long ribbons, stopping when you reach seeds. Discard end.
Peel carrot, and using peeler, shave into long ribbons. Discard top.In a mixing bowl, combine carrot ribbons, cucumber ribbons, rice vingear, and a pinch of salt. Set aside to pickle, at least 10 minutes.In another mixing bowl, combine mayonnaise and Sriracha. Set aside -
3 Bread Shrimp and Heat Edamame
Pat shrimp dry. Season all over with a pinch of salt.Combine shrimp and cornstarch in another mixing bowl until shrimp is coated.
Heat a large non-stick pan over medium-high heat. Add edamame to dry hot pan and stir often until heated through, 2-3 minutes.Remove edamame to a plate. Reserve pan; no need to wipe clean. -
4 Cook the Shrimp
Heat 3 Tbsp. olive oil in a large non-stick pan over medium-high heat. 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. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp, edamame, pickled vegetables, and Sriracha aioli (to taste). Bon appétit!
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