Shrimp Poke Bowl
Guys - its #nationalsushiday today. And you all should be psyched. If you're not into sushi, then I guess I'm not quite sure why you're here - but hopefully this super simple bowl is a gateway into trying something new. We get sushi in our house almost once a week - usually a Friday night when I've got barely anything left in my fridge, oh, and because it's so yummy. This shrimp poke bowl though, ugh, I forget how good it is until I make it and realize its one of my favs. On top of it tasting so insanely delish, it can be made totally vegetarian, with any protein you choose, or raw fish if you happen to have it. I prefer making it with shrimp because I usually keep frozen raw shrimp in my freezer for those nights you forget to take something out.
This recipe is also super easy because you can use leftover rice, and you don't need to marinate the shrimp very long for some great flavor. If you have the capacity to make the rice ahead of time - do that! If not, cook rice according to your directions, and then place in the fridge to cool for as long as you can.
The shrimp - oh the shrimp, let it marinate for about 30 minutes. The marinade is super easy consisting of just sesame oil, rice vinegar, soy sauce or tamari, sriracha, and minced ginger. No extra salt needed hear, the soy sauce/tamari has plenty. I usually chop up all my veggies during this time, while I let it marinate.
I love using thinly sliced pepper (I use my mandolin), diced avocado and cucumber, and some shredded red cabbage. I also will prep the sriracha mayo sauce and set that aside - its literally as simple as sriracha, mayo and a little bit of tamari to thin it out enough to drizzle it over the top of the bowl.
The last part is just cooking the shrimp - which takes about 4-5 minutes in a hot pan. I pour the marinade and the shrimp into a sizzling hot pan and cook about 2-3 minutes per side until each shrimp turns pink. Take off the heat and allow to cool a few minutes before putting it together.
The bowl is simple, layer rice, veggies and shrimp, finishing with a drizzle of the sriracha mayo. I like to finish with some extra sesame seeds and freshly chopped chives. Easy-peasy!
Shrimp Poke Bowl (GF/DF)
Prep Time: 15-20 minutes
Cook Time: 20-30 minutes (mostly to cook rice, only 5 minutes for the shrimp)
2 cups cooked brown basmati rice
2 cups uncooked shrimp (tails removed)
1/3 cup tamari or soy sauce
1 teaspoon rice vinegar
1 teaspoon sriracha
1 teaspoon minced ginger
1/2 teaspoon sesame oil
1 pepper - thinly sliced
1 avocado, diced
1/2 cucumber, diced
1/2 cup shredded red cabbage
Sriracha Mayo Ingredients
1/4 cup mayo
3 tablespoons sriracha
1-2 teaspoons tamari or soy sauce
If you have time: prepare rice ahead of time so it has the time to cool. Otherwise, prepare rice first and place in fridge once cooked.
Place raw shrimp in a large bowl with marinade ingredients and allow to marinade for at least 30 minutes.
Prepare, dice and cut up all veggies. Set aside.
Prepare sriracha mayo in a small bowl and set aside.
Over hot heat in a saute pan, with a little olive oil, pour in shrimp and marinade and cook shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat and allow to cool.
Assemble bowl: rice, veggies, shrimp and top with the sriracha mayo, sesame seeds and fresh chopped chives.