Southeast Asian shrimp and rice bowls with edamame slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Southeast Asian shrimp and rice bowls with edamame slaw

Dairy-Free, Gluten-Free, Family-Friendly

2 Servings, 600 Calories/Serving

20 Minutes

Colorful and packed with fiber and protein, this Southeast Asian—inspired rice bowl is loaded with shrimp and crunchy vegetables tossed in our house-made creamy slaw dressing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 2 or 3 organic radishes (about 2 ounces total)
  • ½ cup shelled edamame
  • 3 ounces organic shredded carrots
  • Sun Basket Asian slaw dressing (almond butter - coconut aminos - toasted sesame oil - apple cider vinegar)
  • 3 organic scallions
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Sun Basket Malaysian sauce base (honey - miso paste - gluten-free tamari - toasted sesame oil - garlic - ginger)

Nutrition per serving

Calories: 600, Protein: 28g (56% DV), Fiber: 7g (28% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 155mg (52% DV), Sodium: 620mg (26% DV), Carbohydrates: 74g (25% DV), Total Sugars: 12g, Added Sugars: 6g (12% DV).
Contains: Tree Nuts (almond), 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.

Instructions

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

Wash produce before use

1

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.

2

Prep the radishes; make the slaw

  • Thinly slice the radishes for garnish.
In a medium bowl, stir together the edamame, carrots, slaw dressing, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

3

Prep and cook the scallions and shellfish

  • Trim the root ends from the scallions. Cut the white parts into 2-inch pieces; thinly slice the green parts for garnish.
For the shrimp or jumbo shrimp:
  • Rinse and drain the shrimp. 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 shrimp and cook, turning once, until the scallions are golden and the shrimp are firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Add the Malaysian sauce base and stir to coat. Remove from the heat and season to taste with salt and pepper.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons 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. Turn the scallops and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Add the Malaysian sauce base and stir to coat. 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, shellfish, and radishes. Garnish with the 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 and radishes.
  • Garnish with the scallions.