Shrimp Banh Mi Bowl with Pickled Vegetables

DF

fresh ingredients

IN THE KIT

  • 10 oz
    shrimp
  • 6 oz
    Jasmine Rice
  • 4 oz
    red cabbage
  • 4 oz
    cucumber
  • 1 oz
    Cilantro
  • 4 oz
    carrots
  • 1 oz
    seasoned rice vinegar
  • 2 oz
    ginger/onion/garlic/sesame oil blend
  • 1 oz
    chili paste – spicy!
  • 2 oz
    Zesty glaze*

*ponzu, liquid aminos, hoisin

 

Not Included

Olive Oil  

Salt  Pepper



Kitchen Items Needed

1 small pot

1 mixing bowl  

1 large non-stick pan

Vegetable peeler

cook along

INSTRUCTIONS

Prep

Trim cucumber, halve lengthwise, & cut on an angle into ¼" half-moons;

Stem & coarsely chop cilantro;

Peel & cut carrots into thin matchsticks.

1Cook Rice

Bring a small pot with rice & 1½ cups water to a boil over medium-high heat. Reduce to a simmer, cover, & cook until tender, 18-20 minutes. Remove from burner & set aside covered. While rice cooks, prepare ingredients.

2Pickle Vegetables

Combine cucumber, carrots, vinegar, & a pinch of salt in a mixing bowl. Set aside, at least 10 minutes. While vegetables pickle, cook pork.

3Cook Cabbage

Heat olive oil in a skillet over medium high heat. Add cabbage & cook until tender, about 5-7 minutes. Set aside. 

4Cook Shrimp

Place a large non-stick pan over medium-high heat add ginger/onion/garlic/sesame oil blend, cooking for about 15 seconds. Add shrimp. Add chili paste, a little at a time, if using – be mindful, it is hot! Cook until shrimp starts to turn pink, about 5-7 minutes. Stir in Zesty glaze, & a pinch of pepper, then stir occasionally until combined, 1-2 minutes. Remove from burner.

5Finish the Dish

Divide rice between 2 bowls. Top with shrimp & veggies & any remaining chili paste if using. Garnish with cilantro. Bon appétit!