Hawaiian shrimp poke bowl

12

PREP TIME

15 min

TOTAL TIME

45 min

Makes

4 servings

Hawaiian shrimp poke bowl

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.

Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.

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