Shrimp & Pineapple Poke Bowls
with Red Cabbage Slaw & Jasmine Rice
Cooking time
20 minutes
Servings
4
Calories
560 /serving
The popular Poke bowl, hailing from Hawaii, is a bright and sunny combination of fish or seafood, vegetables of all sorts and rice. In this version we’re combining jasmine rice, beautiful red cabbage, juicy pineapple and crunchy cucumber for a delicious and colourful dish, ready in just 20 minutes. A drizzle of luscious wafu sauce and a sprinkling of sesame seeds maximize flavour and texture. Delicious, fresh and perfectly balanced: the perfect combination.
We will send you:
- 450g Shrimp
- 2 Scallions
- 3 Cucumbers
- 200g Shredded red cabbage
- 150g Chopped pineapple
- 315g Jasmine rice
- 9g Black sesame seeds
- 90ml Wafu sauce
- 13g Mild Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Egg, Sesame Seeds, Shellfish, Soy, Wheat
You will need:
Medium pot
Oil
Large pan (non-stick if possible)
Salt & pepper
Total Fat
15 g
Saturated Fat
2 g
Sodium
1380 mg
Total Carb
79 g
Sugars
10 g
Protein
23 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 3 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let 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.
Cook the shrimp & pineapple
While the rice cooks, in a large pan (nonstick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with the spice blend and S&P. Add the seasoned shrimp* and pineapple (roughly chopping the pineapple before adding) to the pan in a single, even layer and cook, 1 to 2 minutes per side, until the shrimp are opaque and cooked through. Transfer to a plate and set aside in a warm spot.
Mise en place
While the rice and shrimp cook, thinly slice the cucumbers into rounds. Cut off and discard the root ends of the scallions; thinly slice.
Make the slaw
In a large bowl, combine the cabbage, cucumbers and up ½ the scallions (to taste). Drizzle with the wafu sauce and toss to combine; season with S&P.
Plate your dish
To the pot of cooked rice, add as many of the remaining scallions as you’d like; toss to combine. Divide the finished rice between your bowls. Top with the cooked shrimp, pineapple and slaw. Garnish with the sesame seeds. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
