Description
A vibrant and flavorful shrimp poke bowl with a savory marinade and fresh vegetables, reminiscent of beachside dining.
Ingredients
- 1 1/2 pounds large shrimp (peeled and deveined, tail off)
- 2 tablespoons soy sauce
- 1 tablespoon avocado or vegetable oil
- 1 tablespoon sriracha
- 1 tablespoon brown sugar
- 1 teaspoon minced ginger
- 2 cloves minced garlic
- 1 teaspoon red pepper flakes
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (for the mayo)
- 2 cups cooked rice or cauliflower rice
- 1 cup shredded cabbage
- 1/2 cup diced cucumbers
- 1 cup shelled and cooked edamame
- 1/2 cup pickled red onions
- 1/4 cup chopped cilantro
- 2 tablespoons sesame seeds
Instructions
- Combine the marinade ingredients in a large bowl: soy sauce, oil, sriracha, brown sugar, ginger, garlic, and red pepper flakes.
- Pat the shrimp completely dry and toss them in the marinade until well coated. Let them sit while you prepare the other ingredients.
- In another bowl, mix the mayonnaise and sriracha together for a creamy topping. Set aside.
- Prepare the rice or cauliflower rice and chop the cabbage, cucumbers, and any other fresh veggies.
- Heat a pan over medium heat and add the marinated shrimp. Sauté for about 1-2 minutes per side until fully cooked.
- Assemble the bowl starting with rice, followed by cabbage, cucumbers, edamame, pickled onions, and topped with shrimp and sriracha mayo. Sprinkle with herbs and sesame seeds.
Notes
For a healthier twist, use cauliflower rice. Customize with additional toppings like avocado or seaweed.
