Meal Kit
Crispy Shrimp Rice Bowl and Sriracha Aioli
with pickled carrots and cucumbers
Prep & Cook Time: 40-50 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Eggs, Shellfish, 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)
- 8 oz. Carrot
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5 oz. Edamame
- 2 tsp. Sriracha
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8 oz. Shrimp
- ¾ cup Jasmine Rice
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1.26 oz. Mayonnaise
- 3 Tbsp. Cornstarch
- 2 Persian Cucumbers
- 2 fl. oz. Seasoned Rice Vinegar
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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Calories858
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Carbohydrates100g
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Fat37g
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Protein31g
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Sodium1848mg
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 1½ 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.
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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.
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3 Coat the Shrimp
Pat shrimp dry. Combine shrimp and cornstarch in another mixing bowl until shrimp is coated.
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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.
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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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