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Pomegranate & Sesame Shrimp

Pomegranate & Sesame Shrimp

Prep time: 4-6 minutes

NEW from the Test Kitchen! This shrimp dinner stars shrimp marinated in a pomegranate & sesame BBQ sauce and served atop a bed of lime leaf vermicelli noodles. Paired with pickled cucumbers, shallot cashew crunch, lettuce & fresh herbs (mint, cilantro, Thai basil) & pomegranate seeds. We hope you enjoy!

In your bag

  • Pomegranate-sesame BBQ shrimp
  • Pomegranate sesame sauce
  • Lime leaf vermicelli noodles
  • Herbs & lettuce
  • Pomegranate seeds
  • Pickled cucumbers
  • Shallot cashew crunch

At home

  • Nonstick pan or microwave-safe bowl
  • Mixing bowl
  • Knife or kitchen shears

The Shrimp 

  1. Place your nonstick pan over low-medium heat, add a little oil, and heat for a minute or so.
  2. Add in the shrimp and saute until *just* warm. You don’t want it too hot for your herbs and lettuce!  
  3. Alternatively, add shrimp to a microwave-safe dish, cover with a damp paper towel, and microwave briefly to lightly warm the shrimp.

Everything else 

  1. In a mixing bowl, combine your herbs & lettuce and vermicelli noodles. Use a knife or kitchen shears to cut the noodles into shorter, more manageable strands. Mix the two together to evenly incorporate.
  2. Add in the pickled cucumbers and pour the pomegranate sesame sauce over the top (if it’s looking a little thick, add a drop or two of warm water & mix). Toss & transfer to your serving plate.
  3. Top with your warmed shrimp, shallot cashew crunch, and pomegranate seeds. Enjoy!
That’s it! #Dinnersolved, dinner served.

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