Shrimp & Yuzu Mayo over Miso Corn & Rice
600 Calories or Less

Shrimp & Yuzu Mayo

over Miso Corn & Rice

30 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Shrimp

    From the Test Kitchen

    This delicious and hearty rice bowl is brimming with exciting flavors, starting with the subtly spicy yuzu mayo you'll drizzle over seared shrimp, and continuing in the vibrant vegetable rice medley, which features sweet miso and corn, plus poblano pepper for even more spicy and smoky flavor. A simple scallion garnish brings every bite together.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Shrimp & Yuzu Mayo over Miso Corn & Rice
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 2 ears Corn
    • 1 Poblano Pepper
    • 2 Scallions
    • 1 Tbsp Sweet White Miso Paste
    • 1 Tbsp Yuzu Kosho
    • 2 Tbsps Mayonnaise

    Shrimp & Yuzu Mayo

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the miso paste and 2 tablespoons of water; whisk until smooth. In a separate bowl, combine the mayonnaise and as much of the yuzu koshu as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients
    Cook the vegetables & finish the rice
    3 Cook the vegetables & finish the rice

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn kernels and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the miso mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the pot of cooked rice. Stir to combine. Wipe out the pan.

    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp and yuzu mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    Cook the shrimp & serve your dish
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