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Hawaiian Shrimp Poke Bowl

8

  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
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

  • 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.

Get more quick weeknight dinner recipes.

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