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  • Shrimp and Watermelon Poke Bowl

    Ingredients

    Sauce

    2 portions

    • Ingredients
      Amount
    • Soy sauce
      ¼ cup
    • Sugar
      ¼ cup
    • Salt
      ½ tsp.
    • Ginger, minced
      3 Tbsp.
    • Mirin or rice wine
      3 Tbsp.
    • Toasted sesame seeds
      2 Tbsp.

    Sriracha Aioli

    • Ingredients
      Amount
    • Mayonnaise
      1/3 cup
    • Garlic, finely minced
      1 tsp.
    • Salt
      ¼ tsp.
    • Sriracha sauce
      1 Tbsp.
    • White vinegar
      1 Tbsp.
    • Paprika
      ½ tsp.
    • Cayenne (optional)
      ½ tsp.

    • Ingredients
      Amount
    • Shrimp, 31/40 ctn, P/D, tails off, raw
      10 ea.
    • Watermelon, red mini seedless, cut into 2/3" cubes
      2 cups

    • Ingredients
      Amount
    • Canola oil
      2 Tbsp.
    • Red onions, cut lengthwise into 1/8" slices
      ½ cup

    Salad

    • Ingredients
      Amount
    • Brown or white rice, cooked
      1 ½ cups
    • Spring mix lettuces
      3 cups
    • Pineapple, cut into ½” cubes
      ½ cup
    • Avocado, cut into ½” cubes
      ½ ea.
    • Edamame or peas (frozen, cooked)
      1/3 cup
    • Jalapeno, cut into thin 1/8" slices
      ½ ea.
    • Mint and/or Thai basil leaves and cilantro, cut into thirds
      ¼ cup

    Garnish

    • Ingredients
      Amount
    • Quick Sriracha Aioli (recipe follows)
      ¼ cup
    • Onions, fried, fresh or store-bought
      ¼ cup
    • Lime wedges
      2 ea.

    Method

    For the sauce:

    1. Combine the ingredients. Set sauce aside.
    2. In a bowl combine shrimp with half of the sauce and allow to marinate. In another bowl, combine watermelon with remaining sauce. Set both aside to marinate for 20 minutes.
    3. Heat oil in saucepan over high heat. Add onions and stir until fragrant, about 2 minutes. Add shrimp with the marinade and cook just until done, about 2-3 minutes. Remove and set aside.

    For the Sriracha Aioli:

    1. Combine all ingredients and stir well to blend. Set aside for 20 minutes to allow flavors to meld.

    For the salad:

    1. Place rice and spring mix in shallow bowl. Working in a circular pattern, top with shrimp along with onions and juice, pineapple, marinated watermelon, avocado, edamame, jalapeno, and mint. Garnish with drizzle of Sriracha Aioli, some fried onions and a lime wedge.
     Note: When it comes to making poke bowls, there are no rules! Instead of the traditional tuna, here we feature seared shrimp and watermelon -- a delectable cooked/raw combination -- along with a variety of vegetables for fun flavors and textures. The Sriracha Aioli is a versatile sauce that gives body and flavor to the poke bowl. It's also delicious as a dip for any fried and grilled foods such as grilled fish and fried cauliflower.