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Fresh pre-cut ingredients
Ready in 10 minutes

Kedgeree-Inspired Shrimp

with Jasmine Rice, Peas & Cherry Tomatoes

Cooking time

10 minutes




430 /serving

Take a deep inhale while you cook. Coriander, cumin, cinnamon, star anise and fennel seeds are hard at work, weaving their aromas into a super-fast supper. Inspired by a historic dish that finds its roots in England by way of India, its lushly-spiced base combines jasmine rice (pre-cooked for speed) with tangy tomatoes, cabbage and our mirepoix. Typically it’s made with fish, but you’ll switch it up by sitting some gorgeous pink shrimp on top.

We will send you:

  • 285g Shrimp
  • 140g Cherry tomatoes
  • 200g Shredded green cabbage
  • 100g Mirepoix
  • 50g Green peas
  • 15ml Apple cider vinegar
  • 225g Pre-cooked jasmine rice
  • 9g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)

Contains: Shrimp, Sulphites

You will need:

Large pan
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
1230 mg
Total Carb
59 g
8 g
26 g
6 g
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Start the vegetables
In a large pan, heat a drizzle of oil on medium-high. Sauté the mirepoix and spices, 3 to 5 min., until beginning to soften. Add the tomatoes, cabbage and vinegar. Sauté, 3 to 4 min., until the tomatoes have burst and the cabbage has softened; season with S&P.
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Warm the rice & finish the vegetables
Meanwhile, poke a small hole in the bag of rice. Microwave, 1 to 1 ½ min., until heated through. To the pan of vegetables, add the rice and peas. Cook, stirring frequently, 2 to 3 min., until the peas are warmed through; season with S&P.
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Cook the shrimp
Meanwhile, in a second large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp* dry with paper towel (remove the shells from the tails if desired); season with S&P. Cook, 1 to 2 min. per side, until opaque and cooked through.
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Plate your dish
Divide the vegetables and rice between your plates. Top with the shrimp. Bon appétit!

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