Fresh Shrimp Poke Bowl (Print Version)
# Ingredients:
→ For the Saucy Shrimp
01 -
1 1/2 pounds large shrimp, peeled and deveined (no tails)
02 -
2 tablespoons soy sauce
03 -
1 tablespoon avocado or vegetable oil
04 -
1 tablespoon sriracha sauce
05 -
1 tablespoon brown sugar
06 -
1 teaspoon fresh ginger, finely minced
07 -
2 cloves garlic, minced
08 -
1 teaspoon red pepper flakes for heat
→ For the Spicy Mayo
09 -
1/4 cup mayonnaise
10 -
1 tablespoon sriracha sauce, adjust to taste
→ For the Bowl Base
11 -
2 cups cooked rice or cauliflower rice
12 -
1 cup fresh cabbage, thinly shredded
13 -
1/2 cup cucumber, diced small
14 -
1 cup edamame, shelled and cooked
15 -
1/2 cup pickled red onions
16 -
1/4 cup fresh cilantro leaves, roughly chopped
17 -
2 tablespoons sesame seeds for garnish
# Instructions:
01 -
In a big bowl, mix up your shrimp sauce - soy sauce, oil, sriracha, brown sugar, minced ginger, garlic, and those red pepper flakes. Pat your shrimp really dry with paper towels, then toss them in this tasty mixture. Let them hang out while you prep everything else.
02 -
Stir together the mayo and sriracha in a small bowl until it's nice and smooth. Add more sriracha if you like it extra spicy. Set this aside for drizzling later.
03 -
Get your pan nice and hot over medium heat. Add the shrimp along with all that flavorful marinade. Cook them just until they turn pink and curl up, about 1-2 minutes per side. Don't overcook them!
04 -
Start with a bed of warm rice or cauliflower rice, then add your shredded cabbage. Layer on the cucumber, edamame, and those pretty pickled onions. Top with your hot spicy shrimp, drizzle generously with that sriracha mayo, and finish with a sprinkle of fresh cilantro and sesame seeds.
# Notes:
01 -
Use rice or cauliflower rice depending on your carb preference
02 -
The spicy mayo can be made ahead and stored in the fridge
03 -
Feel free to adjust the spice level by changing the amount of sriracha