Bang Bang Shrimp Poke Bowl
mixed greens / broccoli / wakame salad
Our newest paleo-friendly poke bowl features tender, juicy shrimp, fresh greens, and homemade wakame salad. This meal lends itself well to preparing ahead since the entire meal should be served 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.
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Broccoli - 10 oz , chopped
- Mayonnaise, paleo-friendly - 1/3 cup
- Sriracha - 1 Tbsp , use more or less depending on your spice preference
- Vinegar, rice - 1 tsp
- Avocados - 1 , chopped
- Mixed greens - 5 oz
- Pepitas / pumpkin seeds - 2 Tbsp
- 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
- Bragg's / coconut aminos - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Honey - 1/4 tsp
- Sesame seeds - 1 tsp
Prep
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Shrimp - Defrost, rinse, and then pat dry.
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Broccoli - Prep as directed. (Can be done up to 5 days ahead)
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Make sauce - Combine mayonnaise, Sriracha, and rice vinegar (portion for bowls). (Can be done up to 5 days ahead)
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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)
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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)
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Make wakame salad - In a serving or mixing bowl, whisk together vinegar (portion for salad), aminos, sesame oil, and honey. Add wakame and sesame seeds and toss until well combined. Cover and refrigerate until ready to serve.
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Avocado - Prep as directed.
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Make
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Divide mixed greens among serving bowls. Arrange chilled shrimp, broccoli, wakame salad, and avocado on top of greens. Drizzle sauce over bowls and top with pepitas. Enjoy!
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