Hawaiian Shrimp Poke Bowl

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PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Hawaiian Shrimp Poke Bowl

(Photo: Erik Putz; Food styling by Matthew Kimura; Prop styling by Madeleine Johari)

Shrimp, edamame, avocado, mango—plus the goodness of brown rice.


Ingredients

  • 1 1/2 cup short-grain brown rice
  • 4 tsp soy sauce , divided
  • 1 tbsp honey
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp canola oil
  • 1 340-g bag frozen raw peeled shrimp , thawed
  • 1 tbsp finely grated fresh ginger
  • 1 ripe avocado , pitted, peeled and cut in thin wedges
  • 1 cup frozen shelled edamame , thawed
  • 1 mango , pitted, peeled and cubed (about 1 cup)
  • 1/4 cup thinly sliced nori , (optional)
  • 1 tbsp Shichimi Togarashi , (optional; see Kitchen tip)

Instructions

  1. Cook rice following package directions, omitting any salt and adding 1 tsp soy sauce instead.
  2. Whisk remaining 3 tsp soy sauce with honey and rice vinegar in a small bowl. Set dressing aside.
  3. Heat a large frying pan over medium high. Add oil, shrimp and ginger. Stir-fry until shrimp are pink and cooked through, 3 to 4 min. Remove from heat and drizzle with 1 tbsp dressing.
  4. Remove rice from heat and stir in remaining dressing. Scoop into 4 bowls and top with shrimp, avocado, edamame, and mango. Sprinkle with nori and shichimi togarashi.

Kitchen tip

Shichimi togarashi is a Japanese seven-spice blend. Look for it in the spice aisle at your grocery store.

Nutrition (per serving)

  • Calories
  • 540,
  • Protein
  • 23 g,
  • Carbohydrates
  • 81 g,
  • Fat
  • 15 g,
  • Fibre
  • 9 g,
  • Sodium
  • 790 mg.
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