---
title: "Thai Shrimp & Edamame Grain Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/thai-shrimp-and-edamame-grain-bowls-68ae9899903f39c73a195b01
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Wheat
  - Sesame
  - Soy
  - Peanuts
  - Milk
  - Shellfish
tags:
  - High Protein
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."
nutrition:
  calories: 840
  fat: 25
  saturated fat: 6
  carbohydrates: 117
  sugar: 42
  fiber: 14
  protein: 35
  cholesterol: 190
  sodium: 2000
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/thai-shrimp-edamame-grain-bowls.avif"
---

Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Trim and thinly slice @mini cucumber{2%unit} into rounds. Quarter @lime{2%unit}. Peel and dice @sweet potatoes{2%unit} into ½-inch pieces. Halve, core, and dice @pear{2%unit} into 1-inch pieces. Finely chop @cilantro{½%ounce}. Peel and finely chop @ginger{2%thumb}. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Roughly chop @peanuts{1%ounce}.

In a #small bowl{}, combine @rice wine vinegar{10%teaspoon}, 1 TBSP hot water, 1 tsp @sugar{}, and a pinch of @salt{} (2 TBSP hot water and 2 tsp sugar for 4 servings). Stir in cucumber. Set aside to quick-pickle. In a separate #small bowl{}, combine @edamame{8%ounce}, a drizzle of @olive oil{}, juice from half the lime, and a pinch of salt. Set aside to marinate until ready to serve.

Toss sweet potato and pear on a #baking sheet{} with a large drizzle of @cooking oil{}, salt, and @pepper{}. Roast on middle rack until browned and tender, 15-18 minutes ~{18%minutes}.

Meanwhile, in a third #small bowl{}, combine @sweet soy glaze{8%tablespoon}, @sweet Thai chili sauce{2%ounce}, half the cilantro, 1 TBSP water (2 TBSP for 4 servings), and juice from remaining lime. Melt 1 TBSP @butter{} (2 TBSP for 4) in a #small pan{} over medium heat. Add ginger, scallion whites, and a pinch of salt; cook, stirring frequently, until fragrant and softened, 30-60 seconds ~{60%seconds}. Stir in soy-chili sauce; remove from heat. Once sweet potato and pear are done, add to pan with sauce and toss to coat.

Massage @microwavable grain blend{2%unit} in package to separate grains; partially open package. Microwave until warmed through, 1 ½-2 minutes ~{2%minutes}.

Divide grain blend between bowls. Top with sweet potato and pear, pickled cucumber, and edamame. Garnish with remaining cilantro, scallion greens, and peanuts. Serve. Shellfish (@shrimp{20%ounce}) is fully cooked when internal temperature reaches 145 degrees.