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Shrimp Satay Buddha Bowls

with Sweet Pepper & Crunchy Cucumber

Cooking time

25 minutes




720 /serving

You know those days when you need some extra colour to brighten your life? Satays are sure to get a thumbs up from kids, who adore the peanutty sweetness of the sauce. And the adults at the table appreciate the array of vibrant, crunchy veggies and succulent shrimp. Arrange your shrimp satay, sweet pepper and cucumber slices over a bed of fragrant jasmine rice, topped with a sprinkling of fresh-toasted peanuts and a shower of citrus.

We will send you:

  • 450g Shrimp
  • 1 Sweet pepper
  • 3 Garlic cloves
  • 1 Lime (or lemon)
  • 3 Cucumbers
  • 315g Jasmine rice
  • 60ml Hoisin sauce
  • 18g Mild yellow curry paste
  • 165ml Coconut milk
  • 60g Peanut butter
  • 50g Peanuts

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

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
28 g
Saturated Fat
9 g
1160 mg
Total Carbs
86 g
10 g
30 g
6 g
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Cook the rice
In a medium pot, combine the rice, 3 cups water 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, core and thinly slice the sweet pepper. Halve the cucumbers lengthwise; slice crosswise into ¼ inch half-moons. Zest and cut the lime into 6 wedges. Mince the garlic. Pat the shrimp dry with paper towel. In a large bowl, combine the shrimp, ½ the curry paste, ⅓ of the garlic and a drizzle of oil; season with S&P.
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Toast the peanuts & sauté the pepper
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl. In the same pan, heat a drizzle of oil on medium-high. Add the sweet pepper and sauté, 2 to 3 minutes, until softened; season with S&P to taste. Transfer to a bowl and set aside. Wipe out and reserve the pan.
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Make the peanut sauce
In the same pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 seconds to 1 minute, until fragrant. Add the coconut milk, hoisin sauce, peanut butter, juice of 2 lime wedges and remaining curry paste; season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until combined. Transfer to a bowl. Wipe out and reserve the pan.
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Cook the shrimp
In the same pan, heat a generous drizzle of oil on medium-high. Add the marinated shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through.
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Finish & serve
To the pot of rice, add ½ the toasted peanuts and as much lime zest as you’d like; season with S&P to taste and stir to combine. Divide the finished rice between your bowls. Top with the sweet pepper, cucumbers and cooked shrimp. Garnish with the remaining lime wedges and toasted peanuts. Drizzle with as much peanut sauce as you’d like. Serve any remaining peanut sauce on the side. Bon appétit!

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