Chili Shrimp Poke (Po Kee) GF (VG & V Options)

Dr. Wendy Dearborne

Poke is pronounced (po kee). A delicious versatile recipe that can be used in a poke bowl, lettuce wrap, salad or mixed with rice pasta, quinoa or as a fresh seafood Po'Boy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Marinade 2

Total Time 2 15

Course Appetizer, Lunch, Main Course, Side Dish

Cuisine American fusion, Asian, Asian fusion, Hawaiian

Servings Servings

Calories 185 kcal

Equipment

Large bowl
Whisk

Ingredients

16 oz boiled shrimp 25/30 U large or 21/25 U Jumbo defrosted, peeled deveined, rinsed, drained and patted dry. I use 16/20 U Extra Jumbo
1-2 tsp wasabi prepared or to taste I use 1-2 tbsp
1/3-1/2 cup of real mayonnaise
1-2 tbsp avocado oil
2 tbsp sriracha sauce
1/2 tsp white pepper
1 tsp rice syrup or honey optional
4 cloves garlic finely minced
1 lime zest
1 tbsp lime or lemon juice
1/4-1/2 tsp salt or to taste
2-4 tbsp spring onions finely diced reserve the green tops garnish
1-2 tbsp cilantro chopped
2 tsp red chili peppers finely minced or red bell peppers
1/2 tsp roasted sesame seeds
1 large lime cut into wedges

Instructions

Dressing

In a large bowl add mayonnaise, wasabi, avocado oil, sriracha, lime juice, lime zest, white pepper, rice syrup, garlic, and salt. Whisk all the ingredients together so everything is combined and smooth.

Putting it together

Add prepared shrimp to the bowl and mix well so each of the shrimp is coated with the dressing.
Fold in white part of the spring onions and mix well.
Cover tightly and refrigerate for a minimum 2 hours. Stir every 30 minutes.
Remove from the refrigerator, sprinkle with chopped cilantro, the green part of the spring onions, sesame seeds and minced chili or bell peppers and mix well.
Serve over jasmine or sushi rice with a wedge of lime on the side.

Notes

This recipe can be served as a main course, appetizer, side dish, small plate or as a lettuce wrap.

Depending on how you are going to use this recipe it can serve 3 – 8 people.

Egg-free

This recipe can be made egg free by substituting the mayonnaise with an egg free mayo.

Vegetarian and Vegan

To make this recipe vegetarian : Cut 14oz of firm extra firm tofu into 1/4 – 1/2 inch cubes. Blanch in vegetable stock for 1-2 minutes. Drain well, allow to cool. Pat dry and add to dressing. Follow the instruction to finish. Or use vegetarian plant based shrimp and follow the recipe as above.

Vegan
For the vegan version use good quality vegan mayonnaise and vegan shrimp. Follow the recipe as above.

Nutrition

Serving: 6ServingsCalories: 185kcalCarbohydrates: 4gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 127mgSodium: 383mgPotassium: 247mgFiber: 1gSugar: 1gVitamin A: 63IUVitamin C: 11mgCalcium: 64mgIron: 1mg

Keyword poke, shrimp, shrimp poke, shrimp salad

Tried this recipe?Let us know how it was!