lunch · japanese
Spicy Shrimp Poke Bowls
Hot-seared shrimp soaked in spicy shoyu, plus mango. 49g protein.
Shrimp seared hard and fast, then dropped straight into a spicy shoyu-sesame dressing while they're still hot, so they drink it up as they cool. Over warm brown rice with sweet mango, crunchy cabbage and radish, it tastes like a poke counter on a good day and costs a fraction. Cooked shrimp means no hunting for sushi-grade fish.
10.0 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Spicy poke sauce
- 3 tbsp low-sodium soy sauce44 ml low-sodium soy sauce
- 1 tbsp toasted sesame oil1 tbsp toasted sesame oil
- 1 tbsp unseasoned rice vinegar1 tbsp unseasoned rice vinegar
- 1 tbsp fresh lime juice1 tbsp fresh lime juice
- 1 tbsp honey15 ml honey
- 1 tbsp sriracha1 tbsp sriracha
- 2 tsp finely grated fresh ginger2 tsp finely grated fresh ginger
- 1 clove garlic, finely grated1 clove garlic, finely grated
- ½ tsp red pepper flakes½ tsp red pepper flakes
- 2 green onions, thinly sliced2 green onions, thinly sliced
- ¼ small red onion, very thinly sliced¼ small red onion, very thinly sliced
Shrimp
- 1¾ lb large shrimp, peeled, deveined and patted very dry795 g large shrimp, peeled, deveined and patted very dry
- ¼ tsp kosher salt¼ tsp kosher salt
- 2 tsp avocado oil2 tsp avocado oil
Bowls
- 2½ cups cooked brown rice, warm; leftover or precooked (about ¾ cup dry)505 g cooked brown rice, warm; leftover or precooked (about ¾ cup dry)
- 1 cup shelled edamame, thawed120 g shelled edamame, thawed
- 1 ripe mango, diced1 ripe mango, diced
- ½ English cucumber, diced½ English cucumber, diced
- 1 cup finely shredded red cabbage70 g finely shredded red cabbage
- 4 radishes, thinly sliced4 radishes, thinly sliced
- 1 tbsp toasted sesame seeds1 tbsp toasted sesame seeds
Method
- Whisk the soy sauce, sesame oil, rice vinegar, lime juice, honey, sriracha, ginger, garlic and red pepper flakes in the large bowl, then…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: The marinated shrimp keep 2 days in the fridge and are meant to be eaten cold, so these bowls pack well; keep the mango and cucumber in a separate container. Do not freeze.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
