Miso-honey shrimp and rice bowls with edamame slaw

Gluten-Free Friendly, Dairy-Free, Pescatarian, Family-Friendly

2 Servings, 610 Calories/Serving

20 Minutes

Edamame has our vote for MVP of this meal. These buttery green soybeans make a tasty addition to our Asian rice bowls and are full of plant protein, fiber, vitamins, and minerals.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup long-grain white rice
½ cup shelled edamame
2 ounces organic shredded carrots
Sunbasket cilantro-lime vinaigrette (extra virgin olive oil - lime juice - cilantro - brown sugar - apple cider vinegar - Dijon mustard - shallot-garlic confit - lime zest - black pepper - kosher salt - zanthan gum)
1½ teaspoons white miso
2 teaspoons honey
1 or 2 organic radishes (about 2 ounces total)
3 organic scallions
Shellfish options:
8 ounces wild Gulf shrimp
10 ounces wild jumbo shrimp
10 ounces wild sea scallops

Nutrition per serving

Calories 610, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 460mg (20% DV), Total Carb. 70g (25% DV), Fiber 5g (18% DV), Total Sugars 11g (Incl. 7g Added Sugars, 14% DV), Protein 24g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

Make the slaw; make the miso-honey sauce

In a medium bowl, stir together the edamame, carrots, and cilantro-lime vinaigrette. Season to taste with salt and pepper.

In a small bowl, stir together the miso, honey, and 2 to 3 teaspoons [4 to 6 tsp] warm water until smooth.

Prep the remaining ingredients; cook the scallions and shellfish

Thinly slice the radishes for garnish.
Trim the root ends from the scallions. Cut the white parts into 2-inch pieces; thinly slice the green parts for garnish.

Shrimp:

Rinse and drain, then pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the white parts of the scallions and the shrimp and cook for 1 to 2 minutes. Turn the scallions and shrimp, add the miso-honey sauce, and cook until the scallions are golden and the shrimp are firm and cooked through, 1 to 2 more minutes for regular shrimp, 2 to 3 more minutes for jumbo shrimp. Remove from the heat and season to taste with salt and pepper.

Scallops:

Rinse and drain, then pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the white parts of the scallions and scallops and cook, turning the scallions once, until the scallions are golden and the scallops are golden brown on one side and starting to turn opaque, 2 to 4 minutes. Add the miso-honey sauce, then turn the scallops and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the edamame slaw and shellfish. Garnish with the radishes and green parts of the scallions and serve.

Kids Can!

Rinse the rice.
Measure the water for the rice.
Assemble the slaw.
Top the rice with the slaw.
Garnish with the radishes and scallions.

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