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Hawaiian-Style Shrimp Poke Bowls

with Pineapple, Pickled Shallot & Sesame-Nori Rice

Cooking time

30 minutes

Servings

2/4

Calories

700 /serving

Pineapple on pizza may be divisive, but in a poke bowl, it’s simply perfect! This Hawaiian-inspired dinner bowl is equal parts savoury, sweet, tangy and umami, thanks to punchy pickled shallot, salty nori, crunchy cucumber, and Maui-spiced shrimp and pineapple. Drizzle a limey ponzu sauce on top of it all for a dinner brimming with bright flavours.

We will send you:

  • 285g Shrimp
  • 100g Chopped pineapple
  • 1 Garlic clove
  • 1 Cucumber
  • 1 Scallion
  • 1 Shallot (or onion)
  • 157g Jasmine rice
  • 30ml Mirin
  • 30ml Ponzu lime sauce
  • 30ml Rice vinegar
  • 15ml Toasted sesame oil
  • 10g Maui Picnic spice blend (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, ginger, black pepper, crushed nori)

Contains: Sesame seeds, Shrimp, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Oil
Salt & pepper
Total Fat
23 g
Saturated Fat
4 g
Sodium
1900 mg
Total Carbs
95 g
Sugars
15 g
Protein
27 g
Fibres
8 g
Preparation
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Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add 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 add ½ the toasted sesame oil; season with ⅓ of the spice blend. Set aside in a warm spot.
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Mise en place
While the rice cooks, halve the cucumber lengthwise, thinly slice into half-moons on an angle; season with S&P to taste. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Peel, halve and thinly slice the shallot.
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Pickle the shallots
In a medium pan, bring 1 cup water to a boil (double for 4 portions); season with S&P. Add the shallot and cook, stirring frequently, 2 to 3 minutes, until softened. Thoroughly drain the shallot and transfer to a bowl; add ⅔ of the rice vinegar, ½ the mirin and as much of the remaining garlic as you’d like (omit for a milder flavour). Set aside to marinate as you complete the next steps. Reserve the pan.
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Cook the shrimp & pineapple
In the same pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the remaining spice blend and S&P. Add the shrimp* and pineapple in a single, even layer and cook, 1 to 2 minutes per side, until the shrimp are opaque and cooked through. Remove from the heat and set aside.
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Make the sauce
While the shrimp and pineapple cook, in a medium bowl, combine the ponzu, remaining mirin, remaining vinegar, remaining toasted sesame oil, as much of the white bottom of the scallion as you’d like and 1 tbsp oil (double for 4 portions); season with the remaining spice blend.
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Plate your dish
Divide the finished sesame-nori rice between your bowls. Top with the finished shrimp, pineapple, cucumber and as much of the pickled shallot (drain before adding) as you’d like. Spoon the sauce over the dish. Garnish with as much of the green top of the scallion as you’d like. Bon appétit!

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