Easy Shrimp Poke Bowl

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olivado Cold Pressed Extra Virgin Avocado Oil

  South Beach Diet

  9 ⅞ ml or 66g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Carrots

  Raw

  1 cup grated or 110g

• Cabbage

  Raw

  1 cup, chopped or 89g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Brown rice

  Long-grain, raw

  4 cup or 740g

• Mayo

  Classic - Kroger

  8 tbsp or 112g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Rice wine vinegar

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  2 tsp or 8g

Directions

1. To make the sauce, whisk together all ingredients and refrigerate until ready to use. Adjust spiciness as needed by adding more sriracha.
2. Season shrimp with salt and pepper. Heat oil a large pan. To the hot pan, add the shrimp. Cook over medium heat until no longer pink (about 2 minutes). Toss shrimp with about a tablespoon of the sauce; set aside.
3. Divide rice between 4 bowls.
4. Top with shrimp, edamame, cucumber, tomatoes, cabbage/slaw, carrots, avocado and scallions. Drizzle with a generous spoonful of the sauce and a sprinkle of sesame seeds, if you like! Serve immediately.
5. Original recipe by: Casey Rooney (source: getonmyplate.com/shrimp-poke-bowl/#recipe)

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