Hawaiian shrimp poke bowl
66
- Prep Time15 mins
- Total Time45 mins
- Makes4 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 35g, Carbohydrates 72g, Fat 15g, Fibre 10g, Sodium 1003mg.
Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.
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