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Easy prep
20 minutes

Hawaiian-Style Shrimp & Mango Poke Bowls

with Cabbage, Beets & Edamame

Cooking time

20 minutes




780 /serving

Do the poke poke with us this week! Curls of tender pink shrimp top these bright and beautiful bowls, inspired by the ever-trendy Hawaiian seafood preparation. Build up the rest with thin strips of beet and cabbage, edamame and diced mango for sunny sweetness. Our South Seas spice blend provides the taste, while you provide the tunes—because this supper is so light, fun and filling, you’ll want to get up and dance when you’re done.

We will send you:

  • 285g Shrimp
  • 100g Shredded red cabbage
  • 100g Julienned beets
  • 60g Sliced radishes
  • 1 Lime (or lemon)
  • 1 Mango
  • 157g Jasmine rice
  • 100g Edamame
  • 30ml Ponzu lime sauce
  • 14g Honey
  • 10g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, ginger, black pepper, crushed nori)

Contains: Sesame, Shrimp, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
26 g
Saturated Fat
4 g
1520 mg
Total Carbs
107 g
31 g
34 g
8 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, juice ½ the lime and halve the remaining ½. Peel and small-dice the mango. In a small bowl, make the vinaigrette by combining the ponzu, honey, lime juice and 3 tbsp oil (double for 4 portions); season with S&P to taste. In a large bowl, combine the beets, cabbage and 1 tbsp of the vinaigrette (double for 4 portions); toss to combine.
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Cook the edamame & shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails if desired. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and edamame; season with ⅔ of the spice blend and S&P. Cook, with the shrimp in a single, even layer, 1 to 2 minutes per side, until the shrimp are opaque and cooked through and the edamame are lightly browned.
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Plate your dish
Divide the rice between your bowls. Top, side by side, with the shrimp, edamame, radishes, mango, and dressed cabbage and beets. Garnish with the remaining spice blend and the lime wedges. Drizzle with as much remaining vinaigrette as you’d like. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.