Shrimp & Mango Poke Bowls
with Spiced Edamame, Coleslaw & Jasmine Rice
Cooking time
25 minutes
Servings
4
Calories
600 /serving
Make your own version of the Hawaiian sensation with a poke bowl that tops jasmine rice with snappy shrimp, a tangy cabbage slaw and some juicy mango. Add in edamame beans and diced cucumbers for a bright dish that hits all the hunger marks despite taking only 25 minutes to make. A drizzle of luscious wafu sauce boosts both flavour and texture. No wonder this tropical export has taken the world by storm!
We will send you:
- 450g Shrimp
- 2 Cucumbers
- 300g Shredded green cabbage
- 1 Mango
- 320g Jasmine rice
- 90ml Wafu sauce
- 60ml Rice vinegar
- 200g Edamame (or green peas)
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Oil
Large pan (non-stick if possible)
Salt & pepper (S&P)
Peeler
Total Fat
15 g
Saturated Fat
2 g
Sodium
2000 mg
Total Carb
92 g
Sugars
20 g
Protein
28 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, small-dice the cucumbers; season with S&P. Peel and pit the mango; thinly slice lengthwise. In a large bowl, make the slaw by combining the cabbage, vinegar, a generous drizzle of oil and S&P.
Sauté the edamame
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the edamame and sauté, 2 to 3 min., until warmed through; season with ⅓ of the spices. Transfer to a bowl and reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In the reserved pan, heat a drizzle of oil on medium-high. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through; season with the remaining spices.
Plate your dish
Divide the rice between your bowls. Top, side by side, with the shrimp, edamame, cucumbers, mango and slaw. Drizzle with the wafu sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
