In this description writer's childhood, there was a very popular toy amongst the wee ones: the lite-brite. We only mention it here because this shrimp bowl is both light and bright, and mixed together brings forth flavors that are quite the delight. (Our poetry is stuck in childhood, too.) The subtle tang of mirin, the forward sweetness of teriyaki, the acid notes in the slaw, and the earthy sesame bringing it all home… every element here fills without weighing you down. Light and bright… our favorite toy goes with our new favorite meal.
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You Will Need
Large Non-Stick Pan
Before You Cook
Make the Rice
Bring a small pot with jasmine rice and 1½ cup 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, prepare ingredients.
Prepare Ingredients and Make Slaw
Rinse edamame under warm water if still frozen.
Trim and thinly slice green onions.
In a mixing bowl, combine slaw mix, edamame, seasoned rice vinegar, green onions (reserving a pinch for shrimp), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Coat the Shrimp
Pat shrimp dry.
In another mixing bowl, toss shrimp with cornstarch and a pinch of pepper.
Cook the Shrimp
Heat 3 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Carefully, add shrimp to hot pan. Flip occasionally until shrimp are a light golden brown and reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Coated shrimp may stick together in pan; make sure to separate shrimp while cooking.
Remove from burner.
Toss the Shrimp
In another mixing bowl, toss shrimp with teriyaki glaze, remaining green onions, mirin, and sesame seeds until coated.
Plate as pictured on front of card, topping rice with slaw and shrimp. Bon appétit!