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Shrimp & Mango Poke Bowls with Wasabi Ginger Dressing

Prep Time20 minutes
Cook Time6 minutes
marinating time30 minutes
Total Time56 minutes
Course: Dinner, lunch
Keyword: mango, poke bowl, rice bowl, shrimp, spicy mayo, sriracha mayo
Servings: 2

Equipment

  • Veggie Spiralizer (optional)

Ingredients

  • 2 cups cooked long grain white rice, chilled 
  • 1 teaspoon toasted sesame seeds for topping 
  • 2 mini seedless cucumbers, spiralized
  • 1 cup ripe mango, cubed 
  • 1 cup shredded red cabbage 
  • 1 tablespoon neutral cooking oil, such as canola

Shrimp 

  • 1 lb jumbo red Argentinian shrimp peeled and deveined*
  • ½ tablespoon sesame oil
  • ½ tablespoon honey
  • 1 tablespoon coconut aminos*

Wasabi Ginger Dressing 

  • 1 tablespoon grated fresh ginger 
  • 3 tablespoon sesame oil 
  • 2 tablespoon seasoned rice vinegar*
  • ½ teaspoon prepared wasabi paste
  • ½ teaspoon coconut aminos*
  • ½ tablespoon honey

Spicy Mayo 

  • ¼ cup mayonnaise
  • ½ tablespoon sriracha sauce
  • 1 teaspoon seasoned rice vinegar*

Instructions

  • Cook your rice according to package directions and chill in the fridge. Alternatively, you could use leftover rice, or frozen cooked rice that has been thawed and chilled.
    2. Prepare the shrimp. Peel and devein the shrimp, and add to an airtight container to marinate. Toss in sesame oil, honey and coconut aminos- cover, and refrigerate 3o minutes to 1 hour prior to cooking. Can be marinated up to 4 hours in advance.
    3. Make the spicy mayo by whisking together the mayonnaise, sriracha and rice vinegar. Store in the refrigerator until ready to assemble the bows.
    4. Spiralize or chop the cucumber, shred the cabbage (slice thinly with a sharp knife) and add to an airtight container or bowl. Whisk together (or shake in a jar) the dressing ingredients until well combined. Add half of the dressing to the the cucumber and cabbage, and half to the chilled, cooked rice. Toss both well to combine and refrigerate while shrimp marinates. Can be done 1 day ahead of time.
    5. After the shrimp have marinated, heat 1 tablespoon of neutral oil (such as canola or grapeseed) over medium heat in a large non-stick frying pan, add shrimp in a single layer, and cook for 2-3 minutes a side, until opaque.
    6. While the shrimp cooks, assemble your bowls. Layer 1 cup rice in the bottom of 2 bowls in an even layer.
    7. Divide the dressed cucumber and cabbage and the cubed mango into the 2 bowls.
    8. Once the shrimp is cooked, add it to the bowls and drizzle the spicy mayo over the top of each bowl. Sprinkle evenly with sesame seeds and serve.
    Chef’s note: All components of the bowl can be prepared in advance, with the exception of the shrimp- which should be marinated for no more than a few hours.