Meal Kit

Shrimp Poke Bowl

with ponzu dressing and crispy onions

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish (Shrimp), Eggs, Wheat, Soy

Calories Conscious
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

Poke what? No, it's not a shortened name for that game everyone was playing on their phones a few years. It's a Hawaiian dish, a raw fish salad appetizer that's been just as hip in the culinary world. We've reimagined it here; it's not a salad, not an appetizer, and not raw, but it's got the same fresh and vibrant flavors, plus contrasting textures that make every bite of this bowl a smashing success. Put away the phone games, and turn on to a hipness that's truly earned.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • ¾ cup Jasmine Rice
  • 3 oz. Matchstick Carrots
  • 1 Persian Cucumber
  • Info
    2 fl. oz. Ponzu with Lime
  • 1 Red Fresno Chile
  • 2 Green Onions
  • Info
    1 oz. Mayonnaise
  • Info
    ½ oz. Crispy Fried Onions
  • 2 tsp. Asian Garlic, Ginger and Chile Seasoning
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
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium 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
  1. 1

    Make the Rice

    Bring a small pot with rice and 11/2 cups water to a boil.

    Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes.

    Remove from burner.

    While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim cucumber and cut into thin rounds.

    Slice thin rounds from pointed half of Fresno chile. Stem and mince other half of Fresno chile. Discard seeds if you prefer less spice.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat shrimp dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Make the Salad

    Combine cucumber, matchstick carrots, Fresno rounds (to taste), green portions of green onions, 2 tsp. olive oil, seasoning blend, 1/4 tsp. pepper, and a pinch of salt in a mixing bowl. Set aside.

  4. 4

    Cook the Shrimp

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add shrimp to hot pan and cook until shrimp is golden and reaches a minimum internal temperature of 145 degrees, 30-90 seconds per side.

    Remove from burner.

  5. 5

    Make the Sauce

    In another mixing bowl, combine ponzu sauce, mayonnaise, white portions of green onions (to taste), and minced Fresno (to taste).

    Plate dish as pictured on front of card, topping rice with salad, shrimp, and crispy onions. Serve sauce on the side. Bon appétit!

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