Thai Shrimp and Edamame Grain Bowls with Pickled Cucumber and Peanuts

This colorful grain bowl is packed with textures and flavors: tender shrimp, roasted sweet potato and pear glazed in a sweet Thai chili-soy sauce, nutty edamame and tangy quick-pickled cucumbers. A bed of mixed grains ties it all together, while fresh cilantro, scallions and peanuts add the perfect finishing crunch.

It’s a satisfying meal that comes together quickly, perfect for a weeknight dinner that feels special. The combination of savory, sweet and tangy elements makes every bite exciting.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C) with a rack in the middle. Wash and dry all produce. Trim and thinly slice the cucumber into rounds. Quarter the lime. Peel and dice the sweet potato into ½-inch pieces. Halve, core and dice the pear into 1-inch pieces. Finely chop the cilantro. Peel and finely chop the ginger. Trim and thinly slice the scallions, separating whites from greens. Roughly chop the peanuts.
2. In a small bowl, combine the vinegar, 1 tablespoon hot water, 1 teaspoon sugar and a pinch of salt. Add the cucumber slices and stir to coat. Set aside to quick-pickle. In another small bowl, combine the edamame, a drizzle of olive oil, juice from half the lime and a pinch of salt. Set aside to marinate.
3. On a baking sheet, toss the sweet potato and pear with a drizzle of oil, salt and pepper. Roast until browned and tender, 15-18 minutes.
4. Meanwhile, in a third small bowl, combine the sweet soy glaze, chili sauce, half the cilantro, 1 tablespoon water and juice from the remaining lime. Melt the butter in a small pan over medium heat. Add the ginger, scallion whites and a pinch of salt; cook, stirring, until fragrant, 30-60 seconds. Stir in the soy-chili mixture and remove from heat. Once the sweet potato and pear are done, add them to the pan and toss to coat.
5. Massage the grain blend package to separate the grains. Partially open the package and microwave until warmed through, 1½-2 minutes.
6. Divide the grains among bowls. Top with the sweet potato and pear, pickled cucumber, marinated edamame and shrimp (if using). Garnish with remaining cilantro, scallion greens and chopped peanuts.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, brown rice or any grain you have on hand. Adjust the cooking time accordingly.

How do I make this dish spicier?

Add extra sweet Thai chili sauce or a pinch of red pepper flakes to the soy-chili mixture.

Can I prepare the pickled cucumber ahead of time?

Absolutely! The pickled cucumber can be made up to a day in advance and stored in the refrigerator.