Protein Swap | Spicy Shrimp Bibimbap Bowls
with Yellow Zucchini & Hot Lime Drizzle
Cooking time
10 minutes
Servings
2/4
Calories
320 /serving
Bibimbap is classic Korean comfort food. Bap means rice and bibim means mix, and that pretty much captures the charm of the dish. Riced cauliflower scented with sesame oil stands in for the grain, topped with mouth-watering hues of seared shrimp, yellow zucchini and kimchi. A spicy lime sauce is a kicker with a kick.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 2 Yellow zucchini
- 15ml Sambal oelek
- 66g Organic kimchi
- 7g Honey
- 30ml Toasted sesame oil
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Sesame, Shrimp, Sulphites
You will need:
Oil
Salt & pepper (S&P)
2 Medium pans
Total Fat
12 g
Saturated Fat
2 g
Sodium
1490 mg
Total Carb
29 g
Sugars
12 g
Protein
30 g
Fibre
10 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat ⅓ of the sesame oil on medium-high. Add the cauliflower rice, ⅓ of the spices and S&P. Sauté, 6 to 8 min., until softened; season with S&P. Transfer to a bowl. Wipe out and reserve the pan.
Sauté the zucchini
Meanwhile, medium-dice the zucchini. In a second medium pan, heat ½ the remaining sesame oil on medium-high. Add the zucchini and ½ the remaining spices. Sauté, 3 to 4 min., until beginning to brown.
Make the sauce
Meanwhile, juice the lime. In a medium bowl, combine the lime juice, sambal oelek (add ½ for medium spicy), honey, remaining sesame oil and S&P.
Cook the shrimp & serve
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Divide the cauliflower rice between your bowls. Top with the zucchini, kimchi and shrimp. Spoon the sauce over. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
