Description

This Shrimp Poke Bowl is fresh, flavorful, and easy to make in under 30 minutes. Tender shrimp are sautéed in a spicy-sweet sauce and served over rice with crunchy veggies and creamy sriracha mayo.

Ingredients

For the Shrimp:

1 1/2 pound 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 ginger, minced
2 cloves garlic, minced
1 teaspoon red pepper flakes

Sriracha Mayo:

1/4 cup mayonnaise
1 tablespoon sriracha

For the Bowl:

2 cups rice or cauliflower rice, cooked
1 cup cabbage, shredded
1/2 cup cucumbers, diced
1 cup edamame, shelled and cooked
1/2 cup pickled red onions
1/4 cup cilantro, chopped
2 tablespoons sesame seeds

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Instructions

1. Combine soy sauce, oil, sriracha, brown sugar, ginger, garlic, and red pepper flakes in a large bowl. Pat shrimp dry and toss to coat in the sauce. Set aside.

2. In a small bowl, mix mayonnaise and sriracha to make sriracha mayo. Set aside.

3. Cook rice or cauliflower rice according to package directions. Prepare and chop the vegetables for the bowl.

4. Heat a pan over medium heat. Add the shrimp and sauce, and sauté for 1–2 minutes per side until shrimp are fully cooked through.

5. Assemble the bowls: Start with a base of rice and cabbage. Add cucumbers, edamame, and pickled onions.

6. Top each bowl with cooked shrimp, drizzle with sriracha mayo, and sprinkle with chopped cilantro and sesame seeds.

7. Serve immediately and enjoy!

Notes

For extra flavor, marinate the shrimp in the sauce for 15–30 minutes before cooking. Swap out rice for quinoa or noodles, and customize toppings with avocado, carrots, or seaweed salad.