Thai Shrimp & Edamame Grain Bowls

🥘 Ingredients

• butter
  1 tbsp
• cilantro
  ½ cup
• edamame
  1 c
• ginger
  1 tbsp
• lime
  1 unit
• microwavable grain blend
  1 package
• mini cucumber
  1 unit
• olive oil
  2 tbsp
• peanuts
  2 tbsp
• pear
  1 unit
• pepper
  1 tsp
• rice wine vinegar
  2 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• shrimp
  8 oz
• sugar
  1 tsp
• sweet potatoes
  2 medium
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  2 tbsp
• water
  2 tbsp

🍳 Cookware

• small bowl
• baking sheet
• small pan

1. 

   1

   mini cucumber sweet thai chili sauce microwavable grain blend sweet soy glaze ginger edamame peanuts rice wine vinegar pear cilantro scallions lime sweet potatoes shrimp sugar olive oil salt pepper water butter

   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 c, 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
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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 .
5. 

   5

   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.
6. 

   6

   Massage microwavable grain blend in package to separate grains; partially open package. Microwave until warmed through ⏱️ 1½ minutes .
7. 7

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