Shrimp Poke Bowl Mango Edamame (Printable Version)

Vibrant shrimp, mango, and edamame bowl offering a fresh and light combination with a tangy sauce.

# What You'll Need:

→ Seafood

01 - 7 oz raw shrimp, peeled and deveined

→ Grains

02 - 2/3 cup cooked brown rice or cauliflower rice

→ Fruits and Vegetables

03 - 1 ripe mango, diced
04 - 3.5 oz shelled edamame, thawed if frozen
05 - 1 small cucumber, thinly sliced
06 - 1 small carrot, julienned
07 - 1 avocado, sliced
08 - 2 scallions, thinly sliced

→ Poke Sauce

09 - 2 tablespoons low-sodium soy sauce or tamari
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon honey or agave syrup
13 - 1 teaspoon sriracha, optional
14 - 1 teaspoon grated fresh ginger
15 - 1 small garlic clove, minced

→ Toppings and Garnish

16 - 1 teaspoon toasted sesame seeds
17 - 1 tablespoon chopped fresh cilantro, optional
18 - Lime wedges for serving

# Steps to Follow:

01 - Heat a non-stick skillet over medium-high heat and lightly spray with cooking oil. Add shrimp and cook for 2 to 3 minutes per side until opaque and pink. Remove from heat and set aside.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic until well combined.
03 - Divide cooked rice evenly between two bowls. Arrange shrimp, mango, edamame, cucumber, carrot, and avocado artfully on top of each portion.
04 - Drizzle prepared poke sauce evenly over each bowl.
05 - Garnish with scallions, sesame seeds, cilantro, and a squeeze of fresh lime juice. Serve immediately.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours planning.
  • The shrimp stays tender and the vegetables stay crisp because nothing sits around getting soggy.
  • You can eat this guilt-free and still feel completely satisfied, which is rarer than you'd think.
02 -
  • Overcooking shrimp is the biggest mistake that turns a beautiful bowl into something disappointing, so watch them closely and pull them off heat the second they turn opaque.
  • Making your sauce at least 5 minutes before serving lets the flavors meld together and mellows the raw garlic, creating something much more balanced and delicious.
03 -
  • Buy your shrimp from a fishmonger if possible, because they'll know exactly when it came in and can tell you if it was properly thawed.
  • Toast your own sesame seeds in a dry pan for just 90 seconds to unlock their nutty flavor and make them taste infinitely better than pre-toasted versions.
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