Kirkland Tempura Shrimp Bowl Recipe
Take Kirkland Tempura Shrimp and add it to sushi rice, edamame, crispy onions, and cucumber. Ingredient below are listed per serving.
Servings 1 person
Ingredients
- 3 Kirkland Tempura Shrimp per serving
- 1 cup cooked rice per serving
- ½ cup cooked edamame per serving
- 1 diced mini cucumber per serving
- 2 tbsp crispy onions per serving
- salt to taste
- 1 tsp black sesame seeds per serving
Sauce
- 1 pack soy dipping sauce
- 1-2 tbsp mayonaise
Instructions
How to Air Fry the Shrimp
- Take shrimp directly from the freezer into your air fryer basket.
- Make sure to arrange shrimp in a single layer.
- Air fry for 4 minutes at 375 degrees.
- Flip your shrimp over and cook for 4 more minutes at 375 degrees.
Putting the bowl together
- Boil your edamame in a pot until hot or microwave the edamame in a boil of water for about 2 mintues.
- Place your cooked rice into a bowl. Top with the shrimp, cooked edamame, diced cucumbers, and crispy onions. Season with salt and sesame seeds.
- Mix together 1 pack of the soy dipping sauce with 1-2 tablespoons of mayo. Drizzle on top of your bowl. Enjoy!
Notes
To cook rice in the Instant Pot
- Combine rice and water at a 1:1 ratio
- Cook for 4 minutes at high pressure.
- Allow to sit for 10 minutes.
- Release any remaining pressure.
- Fluff the rice with a fork.