Poke bowls have become a trendy lunchtime staple, and with good reason! They’re endlessly customizable, bursting with fresh flavors, and visually stunning. But sometimes, the classic options can feel a bit same-same. That’s where the Bang Bang Shrimp Poke Bowl comes in.
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Scrolling through Instagram one evening, a photo of this vibrant dish stopped me cold. The fiery orange sauce blanketing plump shrimp and a rainbow of vegetables promised an exciting flavor adventure. The recipe seemed achievable, featuring ingredients I already had on hand. However, the key was recreating that stunning sauce. The online instructions offered a basic framework, but I craved a bit more depth.
Drawing inspiration from Asian flavors, I decided to experiment. I combined sweet chili sauce with creamy mayonnaise for a touch of richness. A squeeze of fresh lime added a necessary brightness, while a whisper of Sriracha brought the welcome heat. The result? A vibrant orange sauce that mirrored the one in the picture perfectly.
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Now, let’s dive into the details of this delicious poke bowl! The base is a bed of fluffy sushi rice, seasoned with a touch of rice vinegar and sugar for a subtle sweetness. Perched atop this bed are succulent shrimp, cooked to tender perfection. The real star, however, is the Bang Bang sauce, a symphony of sweet, spicy, and tangy flavors that elevates every bite.
Fresh, crisp vegetables like edamame, cucumbers, and red onions add a refreshing crunch and vibrant color. Finally, a sprinkle of sesame seeds and a sprig of cilantro finish the dish with a touch of elegance.
Ingredients
Sushi Rice:
This is the base of the poke bowl, providing a foundation for all the other delicious ingredients. I use sushi rice because it has a slightly sticky texture that helps everything cling together. For an extra flavor boost, I like to cook my sushi rice with a touch of rice vinegar and sugar, creating a subtle sweetness that complements the other ingredients.
Shrimp:
The star of the show! I opt for large, succulent shrimp for this recipe. They are cooked quickly and simply, ensuring they remain tender and juicy. To elevate the flavor and freshness, I always use wild-caught, organic shrimp whenever possible.
Bang Bang Sauce:
This is the heart and soul of the dish, delivering a flavor explosion with every bite. My homemade sauce combines sweet chili sauce, creamy mayonnaise, a squeeze of fresh lime, a touch of Sriracha for a kick, and a drizzle of honey for a hint of sweetness.
Edamame:
These bright green soybeans add a pop of color, protein, and a delightful textural contrast. I love using frozen, organic edamame for convenience. Simply blanch them for a few minutes for perfectly cooked edamame.
Sliced English Cucumbers:
Crisp and refreshing, English cucumbers add a cool, hydrating element to the bowl. They also offer a neutral flavor that allows the other ingredients to shine.
Crisp Pickled Red Onions:
These add a vibrant pop of color and a delightful tangy flavor to the dish. Pickled red onions are readily available at most grocery stores, but you can also make your own using a simple vinegar brine.
Sesame Seeds and Cilantro:
These are the finishing touches, adding a touch of elegance and a burst of fresh flavor. Sesame seeds provide a nutty richness, while cilantro brings a bright, citrusy note.
Recipe
First, I start by cooking the sushi rice according to the package instructions. While the rice is cooking, I season the shrimp with salt, pepper, and a squeeze of lemon juice. Then, I heat a skillet over medium-high heat and cook the shrimp until they are pink and cooked through.
Once the shrimp is cooked, I prepare the vegetables. I slice the cucumber and red onion, and then I blanch the edamame.
To make the Bang Bang sauce, I whisk together the sweet chili sauce, mayonnaise, lime juice, Sriracha, and honey. I adjust the seasoning to taste.
Finally, I assemble the bowls. I start with a base of sushi rice, then add the cooked shrimp and vegetables. I drizzle the Bang Bang sauce over the top and garnish with sesame seeds and cilantro.
Chef’s Tips
Tip # 1: Don’t Overcook the Shrimp
Overcooked shrimp can become tough and rubbery. Cook the shrimp just until it’s pink and opaque.
Tip # 2: Adjust the Spice Level
If you want a spicier sauce, add more Sriracha or red pepper flakes. For a milder sauce, reduce the amount of Sriracha or omit it altogether.
Tip # 3: Get Creative with Toppings
Add your favorite toppings to the bowl, such as avocado, pineapple, or mango.
Tip # 4: Use Fresh Ingredients
Use fresh, high-quality ingredients for the best flavor.
Tip # 5: Make Ahead
You can make the Bang Bang sauce and the rice ahead of time to save time later.
FAQs
Can I use a different type of protein?
Yes, you can use tofu, tempeh, or chicken instead of shrimp.
Can I make this recipe vegetarian or vegan?
Yes, you can make a vegetarian or vegan version by omitting the shrimp and using tofu or tempeh. You can also use a vegan mayonnaise and a plant-based soy sauce.
Can I store leftovers?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
How can I make this recipe healthier?
You can use brown rice instead of white rice, and you can add more vegetables to the bowl.
Can I freeze this recipe?
Ans. It’s not recommended to freeze the entire dish, but you can freeze the cooked shrimp and rice separately.
Bang Bang Shrimp Rice Poke Bowl
Ingredients
For the bowls:
- 1 pound cooked shrimp
- 1 cup cooked sushi rice
- 1/2 cup edamame cooked and shelled
- 1/4 cucumber sliced
- 1/4 red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup sesame seeds
For the Bang Bang Sauce:
- 1/4 cup sweet chili sauce
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon honey
Instructions
- Make the sauce: In a small bowl, whisk together the sweet chili sauce, mayonnaise, lime juice, Sriracha, and honey.
- Assemble the bowls: Divide the rice among bowls. Top with shrimp, edamame, cucumber, red onion, and cilantro. Drizzle with the Bang Bang sauce and sprinkle with sesame seeds.
