Hawaiian Shrimp Poke Bowl with Sriracha Mayo
A delightful Hawaiian dish combining fresh shrimp with a spicy Sriracha mayo, perfect for any occasion.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Shrimp
- 1 pound large shrimp, fresh and pink Provides a tender and juicy base.
- 1 tablespoon olive oil Adds richness and aids in grilling.
- 1 teaspoon garlic powder Imparts savory flavor.
- 1/2 teaspoon onion powder Complements garlic for aroma.
- 1/4 teaspoon salt Balances overall flavors.
- 1/8 teaspoon black pepper Adds subtle heat.
For the Bowl
- 1 cup cooked rice Can use white, brown, or sushi rice.
- 1/4 cup chopped green onions Adds a fresh burst of flavor.
- 1/4 cup chopped cilantro Provides a refreshing taste.
For the Sriracha Mayo
- 1/4 cup mayonnaise Forms the creamy base.
- 2 tablespoons Sriracha Provides a spicy kick.
- 1 tablespoon soy sauce Adds umami notes.
- 1/4 teaspoon rice vinegar Enhances the mayo with acidity.
- 1/8 teaspoon garlic powder To maintain consistent flavor.
Instructions
Preparation
- In a bowl, toss the shrimp with olive oil, garlic powder, onion powder, salt, and black pepper until well coated. Cover and let marinate in the fridge for 30 minutes to 2 hours.
Grilling the Shrimp
- Preheat your grill or grill pan to medium-high heat.
- Place the marinated shrimp on the grill. Cook for 2–3 minutes on each side until pink and cooked through.
Making Sriracha Mayo
- In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, rice vinegar, and garlic powder. Adjust spiciness to your preference.
Assembly
- Divide the cooked rice among bowls. Top with grilled shrimp, green onions, and cilantro. Drizzle with Sriracha mayo before serving.
Notes
For added flavor, consider adding sesame seeds before serving. Optional extras include avocado or cucumber. Store leftovers separately in airtight containers for optimal freshness.