Sweet Heat Shrimp & Cauli Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet Heat Shrimp & Cauli Bowls

Sweet Heat Shrimp & Cauli Bowls

with Cabbage-Carrot Rice & Pickled Cucumber

Saucy cauliflower is the star of this bowl, making it a perfect vegan dinner idea! Here, you’ll roast florets until crisp and golden, then coat them in a jammy, garlicky sweet-hot glaze. Nestle the saucy cauli over a steaming bowl of veggie-loaded rice with tangy pickled cukes on the side. This bowl’s got all the bold flavors you crave, without the meat: Witness the power of cauliflower!

Allergens:
Sesame
Soy
Wheat
Shellfish

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Mini Cucumber

10 ounce

Cauliflower Florets

2 unit

Scallions

1 thumb

Ginger

1 clove

Garlic

½ cup

White Rice

4 ounce

Coleslaw Mix

3 ounce

Carrots

5 teaspoon

Rice Wine Vinegar

1 tablespoon

Cornstarch

1 unit

Apricot Jam

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

1 teaspoon

Sriracha

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

¼ teaspoon

Sugar

6 teaspoon

Cooking Oil

sideBannerName

Nutrition Values

/ per serving
Calories680 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate89 g
Sugar37 g
Dietary Fiber7 g
Protein26 g
Cholesterol215 mg
Sodium2020 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

Peeler
Grater
Small Bowl
Baking Sheet
Paper Towel
Medium Pan
Small pot
Whisk

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces. Trim scallions; mince whites and slice greens on a diagonal into ½-inch pieces. Trim and peel carrot; grate on the largest holes of a box grater. • Peel and mince or grate ginger. Peel and mince or grate garlic.

Pickle Cucumber
2

• In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside to pickle.

Roast Cauliflower
3

• Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.

Rinse shrimp under cold water; pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Rice
4

• While cauliflower roasts, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened, 1 minute. • Add rice, 1 cup water (2 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.

Cook Veggies
5

• While rice cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion greens; cook, stirring, until fragrant, 1 minute. • Add coleslaw mix and shredded carrot; cook, stirring occasionally, until scallions are slightly charred and veggies are tender, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan. • In a second small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and ½ cup cold water for 4 servings) until no lumps remain. Set aside.

Use pan used for shrimp or chicken here.

Make Sauce & Coat Cauli
6

• Heat a drizzle of oil in pan used for veggies over medium heat. Add ginger and garlic; cook, stirring occasionally, until fragrant, 30 seconds. • Stir in jam, sweet soy glaze, cornstarch mixture, and as much Sriracha as you like. Cook, stirring constantly, until thickened and syrupy, 2-3 minutes. Reduce heat to low. TIP: Add water a splash at a time if sauce seems too thick. • When cauliflower is done roasting, add to pan with sauce; stir until thoroughly coated.

Stir shrimp or chicken into sauce along with cauliflower.

Finish & Serve
7

• Stir cabbage mixture into pot with rice. • Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.

Shrimp are fully cooked when internal temperature reaches 145°.

Meal right image

Explore Similar Recipes

Meal left image