Description
This vibrant Shrimp Poke Bowl is a fresh, nutritious meal combining perfectly cooked shrimp, brown rice, and an array of crisp vegetables, all drizzled with a spicy sriracha mayonnaise. It delivers a delicious balance of flavors and textures, perfect for a quick, healthy lunch or dinner.
Ingredients
Rice
- 1 cup brown rice
- 1 ¾ cups water
Shrimp
- 1/2 cup cooked shrimp
- 8 to 10 cups water (for boiling shrimp)
Vegetables and Toppings
- 1/2 cup thinly sliced purple cabbage
- 1/4 cup shelled edamame (or cooked, rinsed & drained black beans)
- 1/4 cup julienne carrots
- 1/4 cup sliced cucumber
- 1 green onion, sliced
- sliced avocado (amount as desired)
- sliced radish (amount as desired)
- diced cherry tomatoes (amount as desired)
- sesame seeds (black or white, amount as desired)
Sauce
- 2 tablespoons mayonnaise
- 1 teaspoon Sriracha (or more to taste)
- 1-2 teaspoons cool water
Seasoning
- sesame oil (amount as desired)
- Braggs Liquid Aminos or gluten-free tamari or coconut aminos (amount as desired)
Instructions
- Cook the Rice: Rinse 1 cup of brown rice using a strainer. Place the rinsed rice and 1 ¾ cups water in a saucepan and bring to a soft boil. Reduce heat to low, cover, and simmer for 25 minutes or until the water is fully absorbed. Remove from heat and let it stand covered for another 10 minutes. Fluff the rice before serving.
- Cook the Shrimp: Bring 8 to 10 cups of water to a rolling boil in a large pot. Carefully add the raw shrimp to the boiling water. Stir occasionally and cook just until the shrimp become opaque and the tails curl inward, which takes only a few minutes. Avoid overcooking. Drain the shrimp using a colander and set aside.
- Prepare the Spicy Mayo: In a small mixing bowl, combine 2 tablespoons mayonnaise with 1 teaspoon Sriracha. Add 1 teaspoon cool water to thin the mixture and whisk thoroughly until smooth. If the mayo is still thick, add a bit more water until the desired consistency is reached.
- Assemble the Bowl: In a shallow pasta or salad bowl, layer 1/3 to 1/2 cup cooked brown rice, 1/2 cup thinly sliced purple cabbage, and 1/4 cup shelled edamame. Top this base with 1/4 cup julienne carrots, 1/4 cup sliced cucumber, cooked shrimp, and sliced green onion.
- Add Fresh Toppings and Drizzle: Garnish the bowl with sliced avocado, sliced radish, and diced cherry tomatoes as desired. Drizzle sesame oil and Braggs Liquid Aminos or your choice of gluten-free tamari or coconut aminos over the bowl. Finally, spoon on the spicy sriracha mayo, adjusting the amount to your taste, and sprinkle with black or white sesame seeds.
Notes
- When boiling shrimp, monitor closely as shrimp cook quickly and can become tough if overcooked.
- If edamame is unavailable, cooked black beans are a good alternative.
- Adjust the level of Sriracha in the mayo to control the spice level of the poke bowl.
- Use gluten-free tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Brown rice cooking yields approximately 2 ⅔ cups cooked rice from 1 cup raw rice.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Bowl Meal
- Method: Stovetop
- Cuisine: Hawaiian
