Description
A quick, customizable poke bowl with tender shrimp, crisp veggies, avocado, rice, and zesty sriracha mayo. Ready in 20 minutes—perfect for weeknight meals.
Ingredients
1 lb raw peeled shrimp
1 1/2 cups uncooked brown rice
2 tbsp mayonnaise
1 tbsp sriracha
1 small cucumber
1 cup grated carrots
1 medium avocado
1 small onion (optional)
1 cup edamame (optional)
Sesame seeds or green onions (for garnish)
Instructions
Rinse rice and cook according to package instructions.
Pat shrimp dry and sauté in a skillet until pink (3-4 minutes)
Mix mayonnaise and sriracha in a bowl.
Chop cucumber and avocado; slice onion.
In a bowl, layer cooked rice, shrimp mixture, veggies, and avocado.
Drizzle sriracha mayo over the bowl.
Garnish with sesame seeds or green onions before serving.
Notes
Customize with any veggies (e.g., bell peppers, cabbage). Cooked rice can be refrigerated for up to 3 days. For vegan option, substitute shrimp with tofu cubes.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Sautéing/Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 120mg