Meal Kit
Crispy Boom Boom Shrimp Rice Bowl
with edamame and bok choy
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Soy
Chef
Jimmy Cababa
Boom goes the dynamite, and boom goes the flavor. The difference is, one is destructive, and the other is delicious. Crispy shrimp, tossed with a rub of chile and cumin flavors, sits on a bed of rice flavored by edamame and soy sauce. And the boom boom sauce; spicy, with a hint of lime, augments the natural flavors of the shrimp. The joy of these flavors will make your heart explode… like a stick of dynamite.
Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
In Your Box (serves 2)
- 2 Heads of Baby Bok Choy
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8 oz. Shrimp
- ¾ cup Jasmine Rice
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3 fl. oz. Boom Boom Sauce
- 1 Lime
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2 oz. Edamame
- 2 Green Onions
- 3 Tbsp. Cornstarch
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⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Chile and Cumin Rub
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) Wq49k0O4
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Calories950
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Carbohydrates84g
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Net Carbs81g
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Fat57g
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Protein26g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 3 Mixing Bowls
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
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1 Cook the Rice
Bring a small pot with jasmine rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Stir in edamame and soy sauce until heated through, 1-2 minutes.Remove from burner, cover, and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves.Halve lime lengthwise. Cut one half into wedges and juice the other half.Pat shrimp dry. -
3 Cook the Shrimp
Place shrimp and cornstarch in a mixing bowl and gently combine until shrimp are coated.
Place a medium non-stick pan over medium-high heat and add 4 Tbsp. olive oil. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer cooked shrimp to another mixing bowl and combine with seasoning blend.Wipe pan clean and reserve. -
4 Cook the Vegetables
Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil.
Add bok choy, stems and leaves to hot pan and stir occasionally until beginning to soften, 2-3 minutes.Add white portions of green onions and stir occasionally until softened, 1-2 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Combine boom boom sauce (to taste) and lime juice in another mixing bowl.
Plate dish as pictured on front of card, topping rice with vegetables and shrimp. Drizzle boom boom-lime sauce (to taste) over bowl and garnish with green portions of green onions. Squeeze lime wedges over meal (to taste). Bon appétit!
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