Shrimp Poke Bowl with Wild Gulf Shrimp
Rated 5.0 stars by 1 users
This Shrimp Poke Bowl features fresh, wild-caught Gulf shrimp, marinated in a tangy soy-sesame sauce. Served over a bed of rice, it’s topped with creamy avocado, crisp cucumber, edamame, and a hint of spice from sriracha mayo. A refreshing, protein-packed meal bursting with bright, savory flavors.
Ingredients
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6-8 Wild Gulf Shrimp
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¼ cup coconut aminos
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1 tsp sesame oil
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1 tsp sriracha
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2 cups cooked sushi rice
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1 avocado, sliced
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1 cucumber, thinly sliced
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¼ cup radish, diced
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¼ cup carrots
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¼ cup green cabbage, shredded
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seaweed sheets
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sriracha mayo
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sesame seeds
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green onions to garnish
Shrimp:
Bowl:
Directions
Thaw shrimp.
In a bowl, whisk together coconut aminos, sesame oil, and sriracha. Toss the shrimp in the marinade and let sit for 10-15 minutes.
Heat a skillet over medium-high heat. Add the shrimp in a single layer to the skillet. Cook for 2-3 minutes on one side until they start to turn pink and develop a slight sear. Flip and cook for another 2-3 minutes on the other side.
Assemble the bowls, starting with a base of sushi rice, the cooked shrimp, and vegetables.
Top with sriracha mayo, sesame seeds, and green onions.
Serve and enjoy!
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