Hello friends, and happy Monday! I hope you had a wonderful weekend! We spent our Saturday volunteering…
…and then Sunday we took it easy for our 12th anniversary!
But what I’m talking about today is what we had for dinner Saturday night– my new FAVORITE, easy dinner. SHRIMP POKE BOWLS!
Once a month I have a work event in Atlanta right across the street from The Poke Bar, and it’s one of my favorite fast-casual places to go get a quick bite. They make poke bowls- so think sushi bowl- with fish or other seafood, rice, greens, veggies, ginger, wasabi, and other toppings, and yummy sauces. They are delicious (especially if you’re a sushi fan) and healthy too!
So when I came across a couple of recipes for a poke bowl, I knew I had to try it out. I was certain it would be edible, but had NO IDEA it would rival my beloved Poke Bar. But it did, I polished off two bowl-fulls, and it was SO EASY. And now I’m going to share it with you today!!! It looks like a lot of ingredients, but number one, you probably have most of them in your pantry or cupboard already, and number two, the homemade yum yum sauce is WORTH IT!
Shrimp Poke Bowl
Make your favorite takeout poke bowl at home!
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1 1/2 tbsp sugar
- 1/2 tbsp garlic powder
- 1/2 tbsp paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 cup water
- 1 tsp sriracha
- 1 english cucumber, halved lengthwise and then sliced into half moons
- 2 carrots, shredded
- 1/4 cup rice wine vinegar
- 3/4 cup green onions, sliced
- 1/4 cup soy sauce
- 1 1/2 tbsp mirin
- 1 1/2 tbsp toasted sesame oil
- 3 tbsp sesame seeds, separated
- 2 tsp grated ginger
- 1/2 tsp crushed red pepper
- 12 oz cooked shrimp, cut in half buy the bag of frozen shrimp, and just allow to thaw just before preparation!
- 2 cups cooked brown (or white) rice
- 1/4 cup chopped cilantro
- 1 bag shelled, steamed edamame
- 1 avocado, sliced
- 4 radishes, thinly sliced optional
First, let’s the homemade yum yum sauce (you can, of course, sub in store-bought, but it’s easy and tastes so good)!
Mix the mayonnaise, ketchup, sugar, garlic powder, paprika, onion powder, salt, cayenne, water, and sriracha (adjust sriracha, cayenne, and sugar to your liking) in a medium bowl, and blend until smooth. Transfer to a squeeze bottle if you wish. Place in fridge while you assemble to rest of your poke bowl.
Add the cucumber and carrots to a small bowl. Top with rice wine vinegar and stir to coat. Set aside.
Now the shrimp! Add the green onions, soy sauce, mirin, sesame oil, 1 tablespoon of sesame seeds, ginger, and crushed red pepper to a medium bowl. Set aside 2 Tbsp sauce. Add the shrimp to the sauce, and toss gently to coat. Set aside.
Divide the rice between four bowls and top with shrimp, cucumbers and carrots, cilantro, avocado, and radishes. Drizzle with yum yum sauce and sprinkle with sesame seeds. ENJOY!
I’d love to know if you try it out! Let me know what you think! Also, just so you know, you need to go ahead and eat all the shrimp- it does not last for leftovers. I learned the hard way. I boxed it all up to save for lunch the next day, but the shrimp had pretty much turned to mush because of the marinade. So eat it ALL up while you can!
Another week, another meal plan! Here’s what we’ll be eating this week in between flag football, gymnastics, softball, and Scott’s birthday!
- Greek Chicken Pitas with hummus, lettuce, tomatoes, cucumbers, kalamata olives, and red onion
- Falafel Salad with Lemon Tahini Dressing (shown above)
- Black Bean Burgers with French Fries
- Southwestern Spaghetti and Salad
- Instant Pot Meatloaf and Mashed Potatoes (thanks for the recipe, Rebecca!) and steamed broccoli
- Blackened Fish Taco Bowls
Have a wonderful start to your week!