Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.
Hawaiian shrimp poke bowl
By Chatelaine60
PREP TIME
15 min
TOTAL TIME
45 min
Makes
4 servings
Photo: Roberto Caruso
Love poke but worried about giving your kid raw fish? These bowls swap in cooked shrimp, so you get all the flavour without any of the concern.
Ingredients
- 1 1/2 cups short-grain brown rice
- 4 tsp soy sauce , divided
- 1 tbsp honey
- 1 tbsp unseasoned rice vinegar
- 1 tbsp canola oil
- 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 (seaweed) , (optional)
- 1 tbsp toasted sesame seeds , or togarashi (optional)
Instructions
- Cook rice according to package directions, omitting salt. Add 1 tsp soy sauce to the water.
- 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 honey 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 sesame seeds.
Nutrition (per serving)
- Calories
- 538,
- Protein
- 35 g,
- Carbohydrates
- 72 g,
- Fat
- 15 g,
- Fibre
- 10 g,
- Sodium
- 1003 mg.
