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
There's nothing like crispy shrimp; something about the small crustaceans, battered and fried, makes them extra yummy, with a fantastic textural contrast of crunchy and soft. And if you add a bit of heat, a bit of the pickled vegetables, a bit of rice… you've got a bowl of dinner with enough flavor and contrast to impress even the most jaded culinarians.
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Carrot
- 2 Persian Cucumbers
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5 oz. Edamame
- ¾ cup Jasmine Rice
- 2 fl. oz. Seasoned Rice Vinegar
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1.26 oz. Mayonnaise
- 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)
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Calories860
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Carbohydrates100g
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Net Carbs90g
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Fat37g
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Protein31g
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Sodium1850mg
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
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. For this and diced chicken, follow same instructions as shrimp in Steps 3 and 4, cooking, stirring occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.
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If using tofu, line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Follow same instructions as shrimp in Steps 3 and 4, cooking, stirring occasionally, until tofu is golden brown, 6-8 minutes.
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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.Stir in edamame Cover, and cook, 2 minutes.Remove from burner. Set aside covered.While rice cooks, pickle vegetables. -
2 Pickle Vegetables and Make Aioli
Trim cucumber and thinly slice into rounds.
Peel carrot, and using peeler, shave into long ribbons. Discard top.In a mixing bowl, combine carrot ribbons, cucumber rounds, and rice vinegar. Set aside to pickle, at least 10 minutes.While vegetables pickle, in another mixing bowl, combine mayonnaise and Sriracha. Set aside. -
3 Coat the Shrimp
Pat shrimp dry.
Combine shrimp and cornstarch in another mixing bowl until shrimp is coated. -
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, pickled vegetables, and Sriracha aioli (to taste). Bon appétit!
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