Hawaiian Shrimp Poke Bowl
8
- Prep Time15 min
- Total Time35 min
- Makes4 servings
(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
Cook rice following package directions, omitting any salt and adding 1 tsp soy sauce instead.
Whisk remaining 3 tsp soy sauce with honey and rice vinegar in a small bowl. Set dressing aside.
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.
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 23g, Carbohydrates 81g, Fat 15g, Fibre 9g, Sodium 790mg.
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