Hawaiian Shrimp Poke Bowl with Sriracha Mayo
A vibrant poke bowl featuring marinated shrimp served over rice, topped with a creamy Sriracha mayo.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined Fresh, plump shrimp provide a fantastic source of protein.
- 1 tablespoon olive oil Helps in marinating the shrimp and adds a subtle fruity flavor.
- 1 teaspoon garlic powder Enhances the overall flavor profile.
- 1/2 teaspoon onion powder Offers a mellow onion taste without overpowering the shrimp.
- 1/4 teaspoon salt Enhances the flavors of all ingredients.
- 1/8 teaspoon black pepper Adds a touch of heat and complexity.
For the Bowl
- 1 cup cooked rice (white, brown, or sushi rice) Acts as the hearty base for your bowl.
- 1/4 cup chopped green onions Adds freshness and a slight crunch.
- 1/4 cup chopped cilantro Infuses the dish with a lovely herbal note.
For the Sriracha Mayo
- 1/4 cup mayonnaise Provides a creamy texture for the Sriracha mayo.
- 2 tablespoons Sriracha Adds a spicy kick to the mayo.
- 1 tablespoon soy sauce Brings a savory depth to the mayo.
- 1/4 teaspoon rice vinegar Offers a tangy brightness to balance the richness.
- 1/8 teaspoon garlic powder Enhances the flavor of the creamy dressing.
Instructions
Preparation
- In a mixing bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper. Ensure each shrimp is well coated in the spices.
- Cover the bowl with plastic wrap and allow the shrimp to marinate in the refrigerator for 30 minutes to 2 hours.
Cooking
- Preheat your grill or grill pan to medium-high heat.
- Once hot, place the marinated shrimp on the grill. Cook for 2 to 3 minutes on each side, or until the shrimp are pink and fully cooked through.
Making Sriracha Mayo
- In a small mixing bowl, whisk together the mayonnaise, Sriracha, soy sauce, rice vinegar, and a sprinkle of garlic powder.
- Taste the mayo as you mix, adjusting the Sriracha based on your heat preference.
Assembly
- Divide the cooked rice among individual serving bowls.
- Top each bowl generously with the grilled shrimp.
- Sprinkle with chopped green onions and cilantro.
- Drizzle your homemade Sriracha mayo generously over the top.
Serving
- Enjoy fresh and mix in those delicious toppings.
Notes
Marination Magic: Don't rush the marination step for maximum flavor. Customize your bowl with toppings like avocado or radishes. For those who don’t have a grill, shrimp can be pan-seared or broiled. The Sriracha mayo can be prepared in advance and stored in the fridge.