Shrimp and Watermelon Poke Bowl
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Have Made It
When it comes to making poke bowls, there are no rules! Instead of the traditional tuna, here the bowl is topped with seared shrimp and watermelon – a delectable cooked/raw combination – along with a variety of vegetables for fun flavors and textures.
Created by Chef Mai Pham, Star Ginger and Lemon Grass Kitchen, in partnership with the Culinary Insititute of America.
Watch the recipe video below.
Ingredients
Sauce
Bowl Ingredients
Salad
Garnish
Quick Sriracha Aioli
Instructions
Sauce and Bowl Ingredients
- For the sauce: Combine the ingredients. Set sauce aside.
- 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.
- 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.
Salad
- For the salad: Place rice and spring mix in a shallow bowl. Working in a circular pattern, top with shrimp along with onions and juice, pineapple, marinated watermelon, avocado, edamame, jalapeño, and herbs.
- Garnish with drizzle of Sriracha Aioli, onions, and a lime wedge.
Quick Sriracha Aioli
- Combine all ingredients and stir well to blend.
- Set aside for 20 minutes to allow flavors to meld.
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