Sizzlin’ Shrimp Bowls with Spicy Mayo

Name: Sizzlin’ Shrimp Bowls with Spicy Mayo plus Garlicky Roasted Broccoli & Brown Rice
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: ¾ cup White Rice; 8 ounce Broccoli; 2 unit Scallions; 1 teaspoon Garlic Powder; 10 ounce Shrimp; 2 tablespoon Spicy Mayo; Salt; Pepper; 1 tablespoon Cooking Oil; 1 tablespoon Sesame Seeds; 1.25 cup Brown Rice

plus Garlicky Roasted Broccoli & Brown Rice

Recipe Development TeamPublished on January 31, 2024

4.3

(177 customers rated)

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Talk about a sizzle reel—these hearty shrimp bowls are loaded with craveable flavors and textures, so put down that takeout menu! You’ll top a bed of fluffy rice with garlicky seared shrimp and tender sautéed broccoli, drizzle that dynamic duo with savory-spicy mayonnaise for a boost of creaminess, then shower with nutty, crackly sesame seeds just before serving. Ready to be bowl-ed over?

Tags:

New

•Easy Prep

•Quick

Allergens:

Shellfish

•Eggs

•Soy

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

¾ cup

White Rice

8 ounce

Broccoli

2 unit

Scallions

1 teaspoon

Garlic Powder

10 ounce

Shrimp

(Contains: Shellfish)

2 tablespoon

Spicy Mayo

(Contains: Eggs, Soy, Wheat)

1 tablespoon

Sesame Seeds

(Contains: Sesame)

1.25 cup

Brown Rice

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories680 kcal

Fat22 g

Saturated Fat3 g

Carbohydrate83 g

Sugar11 g

Dietary Fiber6 g

Protein29 g

Cholesterol230 mg

Sodium1200 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

•Paper Towel

•Small Bowl

Instructions

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Swap in brown rice for white rice; use 1¾ cups water (3½ cups for 4 servings) and a pinch of salt. Cook for 20-25 minutes. (Save white rice for another use.)

• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with half the garlic powder (you’ll use the rest in the next step), a big pinch of salt, and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• While broccoli cooks, rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in same pan over high heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes.

• Place spicy mayo in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork; taste and season with salt and pepper. • Divide rice between shallow bowls; top with shrimp and broccoli in separate sections. Drizzle shrimp with spicy mayo; sprinkle bowls with scallion greens and sesame seeds. Serve.

Shrimp are fully cooked when internal temperature reaches 145°.