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: Shellfish (Shrimp), Eggs, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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
  • Info
    8 oz. Shrimp
  • 2 Persian Cucumbers
  • Info
    5 oz. Edamame
  • ¾ cup Jasmine Rice
  • Info
    1.26 oz. Mayonnaise
  • 1 fl. oz. Seasoned Rice Vinegar
  • 3 Tbsp. Cornstarch
  • 2 tsp. Sriracha
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • 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.

  • 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.

  1. 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. 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, rice vinegar, and a pinch of salt. Set aside to pickle, at least 10 minutes.

    While vegetables pickle, in another mixing bowl, combine mayonnaise and Sriracha. Set aside.

  3. 3

    Coat the Shrimp

    Pat shrimp dry. Season all over with a pinch of salt.

    Combine shrimp and cornstarch in another mixing bowl until shrimp is coated.

  4. 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. 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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