Vietnamese Shrimp Bowls
with Quick-Pickled Veggies
Experience the vibrant flavours of Vietnam-inspired cuisine with this bowl! Succulent shrimp glazed in a Nuoc Cham sauce served atop fragrant jasmine rice. Accompanied by quick-pickled cucumber for a refreshing crunch, it's a tantalizing fusion of sweet, savoury, and tangy flavours in every bowlful.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Jasmine Rice
2 tbsp
Nuoc Cham
(Contains Anchovies, Soy)
½ tbsp
Soy Sauce
(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Carrot
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Mini Cucumber
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add rice and half the garlic salt to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, peel then cut carrot into 1/4-inch rounds.
- Add carrots and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 15 min. (NOTE: Carrots will continue to cook in step 4.)
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Transfer to a plate. Season with remaining garlic salt and pepper.
- Drizzle with 1/2 tbsp (1 tbsp) oil, then toss to coat.
- When carrots have roasted for 15 min, carefully remove from oven.
- Add shrimp to other side of the same sheet, then drizzle 1 tbsp (2 tbsp) sweet chili sauce over top.
- Return carrots and shrimp to the oven until carrots are tender and shrimp is cooked through, 8-10 min.**
- Meanwhile, thinly slice cucumbers.
- Add cucumbers, vinegar, 1/2 tbsp (1 tbsp) sweet chili sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Combine nuoc cham, soy sauce and remaining sweet chili sauce in a small bowl.
- Fluff rice with a fork, then divide between bowls.
- Top with carrots, shrimp and any sauce remaining on baking sheet.
- Drizzle nuoc cham mixture over top.
- Serve marinated cucumbers alongside.
If you've opted to get shrimp, increase initial carrot roast time to 15 minutes.
Skip the instruction to heat a pan. Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Transfer to a plate. Season with remaining garlic salt and pepper. Drizzle with 1/2 tbsp (1 tbsp) oil, then toss to coat.
When carrots have roasted for 15 min, carefully remove from oven. Add shrimp to other side of the same sheet, then drizzle 1 tbsp (2 tbsp) sweet chili sauce over top. Return carrots and shrimp to the oven and roast until carrots are tender and shrimp is cooked through, 8-10 min.**