Name: Shrimp Poke Bowl with Mango and Edamame
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Hawaiian-inspired
Ingredients: 1 1/2 cups short-grain brown rice, rinsed; 1 lb large shrimp, peeled and deveined; 1 lime, half juiced, half cut into wedges; 1 tbsp fresh ginger, finely grated; 3 tbsp soy sauce, plus more in small cups for serving; 1 tbsp honey; 2 tsp toasted sesame oil; 1 cup shelled edamame, frozen is fine; 1 cup corn kernels, fresh or thawed; 1 mango, diced; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1 large carrot, finely shredded; 1 cup prepared seaweed salad; 1 tbsp sesame seeds, toasted

Shrimp Poke Bowl with Mango and Edamame

4.5 from 307 home cooks Free

Gently poached shrimp, chilled and tossed with a ginger-lime dressing, anchor a rainbow of mango, sweet corn, edamame, carrot, cherry tomatoes and seaweed salad over nutty brown rice. With no raw fish involved, it is the poke bowl that packs well for lunches and wins over the pickier eaters at the table.

Prep

30 min

Cook

45 min

Total

1 hr 15 min

Serves

Level

Easy

Cuisine

Hawaiian-inspired

Method

Step 1: Simmer the brown rice in a covered pot with 3 cups water and a pinch of salt for about 40 minutes, until tender and the water is absorbed. Let it stand, covered, for 10 minutes.
Step 2: Bring a medium saucepan of well-salted water to a boil and add the squeezed lime half. Drop in the edamame for 3 minutes, then scoop them into a bowl of ice water.
Step 3: Turn the heat off under the same water, add the shrimp and let them poach in the hot water for 3 to 4 minutes, until pink, opaque and curled into loose C shapes. Move them straight into the ice water with the edamame.
Step 4: Whisk the lime juice, ginger, soy sauce, honey and sesame oil in a bowl. Drain the shrimp and edamame, pat the shrimp dry, and toss the shrimp with half the dressing and the sesame seeds.
Step 5: Divide the rice among four bowls and drizzle with the remaining dressing.
Step 6: Arrange the shrimp, edamame, corn, mango, cucumber, tomatoes, carrot and seaweed salad in separate sections over the rice. Serve with lime wedges and small cups of soy sauce for dipping.