Hawaiian Shrimp Poke Bowl with Sriracha Mayo
A colorful and flavorful Hawaiian shrimp poke bowl topped with zesty Sriracha mayo, perfect for a quick and healthy meal.
Servings: 4 servings
Calories: 525kcal
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined Plump shrimp that bring a juicy sweetness.
- 1 tablespoon olive oil Enhances flavors and helps spices adhere.
- 1 teaspoon garlic powder Boosts flavor with rich, savory notes.
- 1/2 teaspoon onion powder Adds subtle sweetness and complexity.
- 1/4 teaspoon salt Enhances all the wonderful flavors.
- 1/8 teaspoon black pepper Adds a dash of spice.
For the Base
- 1 cup cooked rice (white, brown, or sushi rice) The perfect fluffy base for the poke bowl.
- 1/4 cup chopped green onions Adds color and mild onion flavor.
- 1/4 cup chopped cilantro Provides a fresh and aromatic lift.
For the Sriracha Mayo
- 1/4 cup mayonnaise Creamy base for the sauce.
- 2 tablespoons Sriracha Adds exhilarating heat.
- 1 tablespoon soy sauce Contributes depth with umami flavor.
- 1/4 teaspoon rice vinegar Adds refreshing tanginess.
- 1/8 teaspoon garlic powder Enhances the sauce flavor.
Instructions
Preparation
- In a large bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Cover the bowl and let the shrimp 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. Grill each side for about 2-3 minutes, or until the shrimp turn pink and are cooked through.
Preparing Sriracha Mayo
- In a small bowl, whisk together the mayonnaise, Sriracha, soy sauce, rice vinegar, and garlic powder. Adjust spice level by adding more Sriracha if desired.
Assembly
- Divide the cooked rice among individual bowls. Top each bowl with the grilled shrimp, garnishing with chopped green onions and cilantro.
- Drizzle a generous amount of Sriracha mayo over the top before serving.
Notes
Consider adding grilled pineapple or avocado for extra flavor. Customize toppings based on preference. Store leftovers separately in airtight containers for up to 2 days.