Oven-Ready
Spicy Boom Boom Shrimp Rice Bowl with Edamame
easy prep & pan included
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Sesame, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- 8½ oz. Cooked Jasmine Rice
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8 oz. Shrimp
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5 oz. Edamame
- 5 oz. Sliced Bok Choy
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2 fl. oz. Boom Boom Sauce
- 1 6711 PAN & LID - Retail Primary
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½ oz. Wonton Strips
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⅖ fl. oz. Tamari Soy Sauce
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1 tsp. Multicolor Sesame Seeds
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) QPG7mrPE
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Calories600
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Carbohydrates60g
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Net Carbs59g
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Fat34g
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Protein28g
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Sodium1290mg
Recipe Steps
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
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1 Prepare The Ingredients
Preheat oven to 400 degrees. Remove lid and label, if needed. When ingredient appears in recipe, remove from packaging. Combine rice, soy sauce, bok choy, and edamame in provided tray until completely combined. Spread into a single layer.
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2 Add Shrimp
Place shrimp on rice and sprinkle with 1/4 tsp salt and a pinch of pepper.
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3 Finish The Dish
Bake uncovered in hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 15-20 minutes. Carefully remove from oven. Rest shrimp 5 minutes before serving. Drizzle with boom boom sauce and garnish with sesame seeds and wonton strips. Bon appétit!
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