Spicy Shrimp Poke Bowl
Skyler Bouchard
February 7, 2023
super easy
You know, I love poke but *damn* it’s pricy! And not gonna lie…I do get nervous about where people are sourcing their fish from these days. So, I decided let’s make poke at home but with the good ol’ shrimp. For this bowl, we cook our shrimp and then toss it in a delicious spicy mayo. It’s then paired with edamame, cucumber, mango, avocado, scallions and of course, some sushi rice. I love this for meal prep — prep all the ingredients ahead of time and assemble. The shrimp will keep for up to 2 days in the fridge. It takes a a few minutes to cook the shrimp, so I recommend prepping everything else then just making that fresh right before serving, but to each his own! Enjoy!
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Ingredients
Adjust Servings
| 1lb shrimp, peeled and deveined, chopped into 1 inch pieces | |
| 1tbsp toasted sesame oil | |
| 2tbsp coconut aminos | |
| 2cups cooked short grain rice (cook according to package and serve cold) you can also use microwaveable rice packs as a short cut | |
| 1avocado thinly sliced | |
| 1 mango, small dice | |
| 1 cucumber, medium dice | |
| 3 scallions, chopped | |
| 1/2cup shelled edamame (I used frozen edamame from TJs and just thawed it under hot water) | |
| Black sesame seeds, to taste | |
| Seaweed, optional, to taste | |
| For the spicy mayo: | |
| 3tbsp mayo | |
| 1tbsp sriracha | |
| 1 1/2tbsp soy sauce or Tamari | |
| For the lemony soy sauce : can sub pre-made yuzu sauce! | |
| 2tbsp soy sauce | |
| 1/4cup coconut aminos | |
| Juice of 1/2 lemon + zest of 1 lemon | |
| 1tbsp rice vinegar |
Directions
1.
Dry the shrimp with a paper towel. Heat a skillet on medium high heat. Add the sesame oil. When it’s shimmering, add the shrimp and cook. Season with coconut aminos and salt, to taste. Remove from the heat and allow to come to room temp.
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2.
Use this time to prep the spicy mayo and dressing. For the mayo, mix all the ingredients together in a bowl. Set aside. For the dressing, combine all of the ingredients in a bowl and set aside. Taste both for seasoning and adjust to taste if needed.
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3.
Toss the shrimp in spicy mayo. Reserve some for plating if you desire.
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4.
Plate the rice, shrimp, edamame, cucumber, mango, avocado. Top with sesame seeds and scallions. Drizzle lots of that delicious dressing on top!
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