Hawaiian Shrimp Poke Bowl with Sriracha Mayo
A vibrant celebration of flavors featuring succulent shrimp on a bed of rice, drizzled with a tangy Sriracha mayo.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined Sweet and succulent; the star of the dish.
- 1 tablespoon olive oil Keeps the shrimp moist and adds richness.
- 1 teaspoon garlic powder Enhances the shrimp flavor.
- 1/2 teaspoon onion powder Adds depth and sweetness.
- 1/4 teaspoon salt Amplifies natural shrimp flavors.
- 1/8 teaspoon black pepper Adds a gentle kick.
For the base and toppings
- 1 cup cooked rice (white, brown, or sushi rice) Comforting base for the poke bowl.
- 1/4 cup chopped green onions Adds freshness and crunch.
- 1/4 cup chopped cilantro Herbal and refreshing element.
For the Sriracha mayo
- 1/4 cup mayonnaise Creamy base of the sauce.
- 2 tablespoons Sriracha Adds a fiery kick.
- 1 tablespoon soy sauce Provides umami depth.
- 1/4 teaspoon rice vinegar Balances the richness.
- 1/8 teaspoon garlic powder Reinforces garlic flavor.
Instructions
Marinate the Shrimp
- In a medium bowl, combine shrimp with olive oil, garlic powder, onion powder, salt, and black pepper. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours.
Grill the Shrimp
- Preheat grill or grill pan to medium-high heat. Grill marinated shrimp for 2–3 minutes on each side or until opaque.
Prepare the Sriracha Mayo
- In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, rice vinegar, and additional garlic powder. Adjust spice level as needed.
Assemble Your Bowls
- Divide cooked rice among serving bowls and top each with grilled shrimp and chopped green onions and cilantro.
Finish with Sriracha Mayo
- Drizzle Sriracha mayo generously over the assembled bowls and garnish with more green onions or cilantro if desired.
Notes
Use fresh shrimp for the best flavor. Consider adding avocado or mango for extra sweetness, or experiment with different soy sauce types.