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Easy prep
Dairy Free
Gluten Free

Hawaiian Shrimp Poke Bowls

with Pineapple, Cucumbers, Pickled Onions & Coconut Rice

Cooking time

20 minutes

Servings

2 / 4

Calories

710 /serving

It is little wonder that poke bowls, originally from Polynesia, have become so popular in the Western world in recent years. They’re nutritious, tasty and super easy to prepare! In this recipe, we combine Korean-spiced shrimp with juicy pineapple, crunchy cucumber slices, pickled red onions and fragrant jasmine rice. Just top off your bowl with a sprinkle of crushed nori and a drizzle of Sriracha sauce, and the result is a masterpiece that is as pleasing to the taste buds as it is to the eyes!

We will send you:

  • 285g Shrimp (tails off)
  • 50g Sliced red onions
  • 2 Cucumbers
  • 115g Chopped pineapple
  • 165ml Coconut milk
  • 157g Jasmine rice
  • 30ml Rice vinegar
  • 10g Sugar
  • 15ml Sriracha
  • 1g Crushed nori
  • 12.5g Poke bowl spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)
  • You will need:

    Small pot
    Medium pot
    Strainer
    Oil
    Large pan (nonstick if possible)
    Salt & pepper
    Heatproof bowl
    Total Fat
    23 g
    Saturated Fat
    16 g
    Sodium
    2940 mg
    Total Carbs
    95 g
    Sugars
    19 g
    Protein
    29 g
    Fibres
    6 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, coconut milk (shake the can just before opening), 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Pickle the onions
    While the rice cooks, in a small pot, combine the vinegar, sugar and ⅔ of a cup of water (double for 4 portions); season with S&P and bring to a boil. Place the onions in a heatproof bowl. Pour the boiling liquid over the onions. Set aside to pickle while you prepare the next steps, stirring occasionally.
    a picture
    Mise en place
    While the rice continues to cook, thinly slice the cucumbers into rounds; season with S&P and toss to thoroughly combine.
    a picture
    Cook the shrimp & pineapple
    In a large pan (nonstick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with the spice blend and S&P. Add the seasoned shrimp and pineapple (roughly chop before adding) to the pan in a single, even layer and cook, 2 to 3 minutes per side, until the shrimp are opaque and cooked through. Transfer to a plate and set aside in a warm spot.
    a picture
    Plate your dish
    Divide the rice between your bowls. Top with the shrimp, pineapple, seasoned cucumbers and pickled onions (drain before adding). Garnish with the crushed nori. Drizzle with as much of the Sriracha as you’d like for a spicy dish. Bon appétit!

    Health Canada recommends cooking Shellfish to a minimum internal temperature of 74°C.