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Bang Bang Shrimp Poke Bowl
rice / broccoli / wakame salad

Active: 30 Total: 40

Our newest poke bowl features tender, juicy shrimp and homemade wakame salad. This meal lends itself well to preparing ahead - simply warm up the rice and serve the rest of the toppings cold.
Smarts: Wakame is dried seaweed that expands quite a lot when rehydrated. You'll only need a very small amount for this meal, but dried seaweed will last almost indefinitely in your pantry.



  • Rice, uncooked white or brown - 1 cup
Bang Bang Shrimp Poke Bowl:
  • Shrimp, peeled and deveined - 1 lb
  • Broccoli - 10 oz , chopped
  • Mayonnaise - 1/3 cup
  • Sriracha - 1 Tbsp , use more or less depending on your spice preference
  • Vinegar, rice - 1 tsp
  • Avocados - 1 , chopped
  • Wonton strips, store-bought - 1 cup , look for these near other salad toppers like croutons
Wakame Salad:
  • Wakame seaweed, dried - 1/2 oz , about 4 Tbsp (can be found at specialty food markets or online; sub 8 oz cucumbers, thinly sliced or cut into matchsticks)
  • Vinegar, rice - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Sugar - 1/4 tsp
  • Sesame seeds - 1 tsp


  1. Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Shrimp - Defrost, rinse, and then pat dry.

  3. Broccoli - Prep as directed. (Can be done up to 5 days ahead)

  4. Make sauce - Combine mayonnaise, Sriracha, and rice vinegar (portion for bowls). (Can be done up to 5 days ahead)

  5. Wakame - Rehydrate dried wakame by submerging it in a bowl of cold water for 5 to 10 minutes. Drain and squeeze out any excess water. If your wakame is still salty, you can give it an additional soak or rinse with fresh water before using. Place the wakame on a cutting board and slice into shreds. (Can be done up to 3 days ahead)

  6. Poach shrimp and broccoli - Fill a Dutch oven or large saucepan with about 2 quarts of water (amount for 4 servings; adjust if customizing) and salt generously. Place over medium heat and bring to a simmer. Add shrimp and simmer gently until cooked through, about 2-3 minutes. Using a slotted spoon, remove shrimp to a strainer and rinse under cold water. Bring the water back to a simmer and add broccoli. Cook broccoli until bright green and crisp-tender, 3 to 4 minutes. Drain the broccoli and rinse briefly under cold water. Store shrimp and broccoli in separate containers and refrigerate until ready to serve. (Can be done 1 day ahead)

  7. Make wakame salad - In a serving or mixing bowl, whisk together vinegar (portion for salad), soy sauce, sesame oil, and sugar. Add wakame and sesame seeds and toss until well combined. Cover and refrigerate until ready to serve.

  8. Avocado - Prep as directed.

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  1. If rice was made ahead, reheat in the microwave.

  2. Divide rice among serving bowls. Arrange chilled shrimp, broccoli, wakame salad, and avocado on top of rice. Drizzle sauce over bowls and top with wonton strips. Enjoy!



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