Discover the benefits of our Spicy Shrimp Poke Bowl recipe. A delightful fusion of flavors and textures, and rich in proteins. Savor this enticing and nourishing dish now.
Ingredients
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160 ml (⅔ cups) brown basmati rice, raw
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15 ml (1 tbsp) sesame oil
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20 large (500 g) raw peeled and deveined shrimp
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5 ml (1 tsp) cayenne powder
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Salt, to taste
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1 L (4 cups) baby spinach
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250 ml (1 cup) cucumber, diced
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2 small avocados, sliced
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1 mango, cut into cubes
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1 lime, cut into wedges
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Fresh coriander, to taste
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30 ml (2 tbsp) sesame seeds
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Chili flakes, to taste
Spicy mayonnaise
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45 ml (3 tbsp) light mayonnaise
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30 ml (2 tbsp) plain Greek yogurt
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20 ml (4 tsp) sriracha or other hot sauce (or more if you like it spicy!)
Optional garnishes: grated carrots, wakame, grated red cabbage, sliced radish, cubed cucumber, pineapple cubes, green onions, etc.
Preparation
- In a saucepan, bring 400 ml (1 ¾ cups) water to a boil. Add the rice, reduce heat to low, cover, and simmer for 25-30 minutes, until the water is absorbed, and the rice is tender. Remove from heat, let rest covered for 5-10 minutes, then fluff with a fork.
- In a frying pan, heat the sesame oil over medium-high heat. Add the shrimp and cook until crispy and golden, about 5-7 minutes. Remove from the pan, add cayenne powder and salt, and toss to coat.
- To the shrimp, add the cayenne powder, and salt, and mix
- Divide the rice, shrimp, spinach, cucumber, avocado, and mango among 4 bowls. Garnish with coriander, lime wedges, and chili flakes as desired. Top with spicy mayonnaise.
