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Shrimp Poke Bowl with Julienned Vegetables https://www.metro.ca/userfiles/image/recipes/bol-de-poke-de-crevettes-legumes-en-julienne-10806.jpg PT25M PT18M PT43M
Rinse the rice under cold water.In a pot, bring the water and rice to a boil.Reduce the heat, cover and simmer for 15 minutes.Remove from heat and set aside.Meanwhile, peel and mince the ginger.Press the juice of 1/2 the lime.In a bowl, mix the shrimp with the ginger, lime and curry.Let marinade in the fridge.Cut the cucumber and carrot into fine strips (julienne).Slice radish into rounds.Chop the green onion.Cut the remaining 1/2 lime into wedges.Mix the rice with the vinegar, mirin sauce, salt and pepper.Spread the rice on a baking sheet to let cool a few minutes before dividing into bowls.Top rice bowls with vegetables, shrimp, green onion and serve with lime wedges and sprinkle sesame seeds.Source: Missfresh.com
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1/4 tsp. (1 1/4 mL) curry 1 carrots 135 g nordic shrimps 1 1/4 cup (300 mL) water 1 cm ginger 1 c. à soupe (15 ml) white sesame seeds 1 lime 1 mini cucumber 1 green onions 2 radish 1 cup (250 mL) calrose rice 2 Tbsp. (30 mL) mirin sauce 1 Tbsp. (15 mL) rice vinegar
Shrimp Poke Bowl with Julienned Vegetables

Shrimp Poke Bowl with Julienned Vegetables

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2
servings
0:25
Preparation
0:18
COOKING
0:43
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 tsp.
    (1 1/4 mL)
    curry
  • 1
    carrots
  • 135 g
    nordic shrimps
  • 1 1/4 cup
    (300 mL)
    water
  • 1 cm
    ginger
  • 1 c. à soupe
    (15 ml)
    white sesame seeds
  • 1
    lime
  • 1
    mini cucumber
  • 1
    green onions
  • 2
    radish
  • 1 cup
    (250 mL)
    calrose rice
  • 2 Tbsp.
    (30 mL)
    mirin sauce
  • 1 Tbsp.
    (15 mL)
    rice vinegar
Imprimer ma sélection

Preparation

Rinse the rice under cold water.

In a pot, bring the water and rice to a boil.

Reduce the heat, cover and simmer for 15 minutes.

Remove from heat and set aside.

Meanwhile, peel and mince the ginger.

Press the juice of 1/2 the lime.

In a bowl, mix the shrimp with the ginger, lime and curry.

Let marinade in the fridge.

Cut the cucumber and carrot into fine strips (julienne).

Slice radish into rounds.

Chop the green onion.

Cut the remaining 1/2 lime into wedges.

Mix the rice with the vinegar, mirin sauce, salt and pepper.

Spread the rice on a baking sheet to let cool a few minutes before dividing into bowls.

Top rice bowls with vegetables, shrimp, green onion and serve with lime wedges and sprinkle sesame seeds.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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