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: Eggs, Wheat, Shellfish, Soy

Calories Conscious
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)

  • 1 Red Fresno Chile
  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 1 Persian Cucumber
  • Info
    8 oz. Shrimp
  • 3 oz. Matchstick Carrots
  • Info
    2 fl. oz. Ponzu Sauce
  • Info
    1 oz. Mayonnaise
  • Info
    ½ oz. Crispy Fried Onions
  • 2 tsp. Asian Garlic, Ginger and Chile Seasoning

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
    616
  • Carbohydrates
    78g
  • Fat
    22g
  • Protein
    21g
  • Sodium
    2062mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Make the Rice
    1

    Make the Rice

    Bring a small pot with rice and 1½ 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.

  • Step 2 - Prepare the Ingredients
    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 ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Make the Salad
    3

    Make the Salad

    Combine cucumber, matchstick carrots, Fresno rounds (to taste), green portions of green onions, 2 tsp. olive oil, seasoning blend, ¼ tsp. pepper, and a pinch of salt in a mixing bowl. Set aside.

  • Step 4 - Cook the Shrimp
    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.

  • Step 5 - Make the Sauce
    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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