---
title: Thai Shrimp & Edamame Grain Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/thai-shrimp-and-edamame-grain-bowls-68ae9899903f39c73a195b01
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens: [Wheat, Soy, Peanuts, Shellfish, Sesame]
tags: [High Protein, Grain Bowl, Thai, Healthy]
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some loved the flavor combination, while others found the sweet and tangy elements clashed.
  - theme: Suggestions
    text: Consider swapping shrimp for salmon as a tasty alternative. Adjust sauce to balance sweetness and acidity to taste.
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/thai-shrimp-edamame-grain-bowls.avif"
---
@mini cucumber{1%unit}
@sweet thai chili sauce{2%tbsp}
@microwavable grain blend{1%package}
@sweet soy glaze{2%tbsp}
@ginger{1%tbsp}
@edamame{1%cup}
@peanuts{2%tbsp}
@rice wine vinegar{2%tbsp}
@pear{1%unit}
@cilantro{½%cup}
@scallions{2%stalks}
@lime{1%unit}
@sweet potatoes{2%medium}
@shrimp{8%oz}
@sugar{1%tsp}
@olive oil{2%tbsp}
@salt{1%tsp}
@pepper{1%tsp}
@water{2%tbsp}
@butter{1%tbsp}

Wash and dry all produce. Halve, peel, and very thinly slice mini cucumber. Quarter lime. Peel and dice sweet potatoes into ½-inch pieces. Halve, core, and dice pear into 1-inch pieces. Finely chop cilantro. Peel and finely chop ginger. Trim and thinly slice scallions, separating whites from greens. Roughly chop peanuts.

In a #small bowl{}, combine rice wine vinegar, 1 tbsp hot water, sugar, and a pinch of salt. Stir in cucumber slices. Set aside to quick-pickle. In a separate small bowl, combine edamame, a drizzle of olive oil, juice from half the lime, and a pinch of salt. Set aside to marinate.

Toss sweet potatoes and pear on a #baking sheet{} with a large drizzle of olive oil, salt, and pepper. Roast on middle rack until browned and tender ~{15%minutes}.

Meanwhile, in a third small bowl, combine sweet soy glaze, sweet thai chili sauce, half the cilantro, 1 tbsp water, and juice from remaining lime. Melt butter in a #small pan{} over medium heat. Add ginger, scallion whites, and a pinch of salt; cook, stirring frequently, until fragrant and softened ~{30%seconds}. Stir in sweet soy glaze mixture; remove from heat. Once sweet potatoes and pear are done, add to pan with sauce and toss to coat.

Massage microwavable grain blend in package to separate grains; partially open package. Microwave until warmed through ~{1½%minutes}.

Divide grain blend between bowls. Top with sweet potatoes and pear, pickled cucumber, and edamame. Garnish with remaining cilantro, scallion greens, and peanuts. Serve.