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Shrimp and Scallop Poke Bowls

Prep Time 10 minutes
Marinating time 2 hours
Total Time 10 minutes
Servings 4 people

Ingredients

Sriracha garlic mayo:

  • 1/4 cup mayonnaise
  • 1 tablespoon or 1/2 tablespoon for less spicy sriracha
  • 1 teaspoon garlic powder
  • 2 teaspoons lime juice

Lime sesame vinaigrette:

  • 1/3 cup rice vinegar
  • 1 tablespoon tamari soy sauce
  • 1 lime juiced
  • 3 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 garlic cloves peeled and minced
  • 2 teaspoons fresh ginger peeled and minced
  • 1/2 cup olive oil or grapeseed oil or avocado oil
  • 1 teaspoon black sesame seeds
  • salt to taste

Poke bowl toppings:

  • 8 oz. Fresh Shrimp peeled and cut into bite sized pieces
  • 8 oz. Sea Scallops cut into bite sized pieces
  • 1 cup edamame shelled
  • 1 cup mango diced
  • 1 cup cucumber diced or sliced
  • 1 avocado peeled and diced or sliced
  • 1 cup red cabbage shredded
  • 1 cup green cabbage shredded
  • 1/2 cup radish shredded or thinly sliced
  • 1 tablespoon fresh scallions chopped
  • 1 tablespoon fresh cilantro chopped

Instructions

  1. In a small bowl whisk together sriracha garlic mayo ingredients together until smooth. Keep refrigerated until ready to serve.
  2. In a medium bowl or blender combine rice vinegar, tamari, lime juice, sesame oil, honey, garlic and ginger, whisk or blend until smooth and blended. Add oil in a thin stream and whisk or blend until combined. Stir in sesame seeds and season with salt to taste.
  3. Divide vinaigrette in half and toss half of the vinaigrette with the chopped shrimp and scallops. Marinate for a minimum of 2 hours.
  4. Heat a non-stick skillet over medium high heat and grease lightly with pan release spray. Drain seafood and sear shrimp and scallops for 6-8 minutes until thoroughly cooked and lightly browned. Refrigerate until ready to serve.
  5. Distribute edamame, mango, cucumber, avocado, red cabbage, green cabbage and radishes to bowls. Top with chilled cooked seafood, scallions and cilantro. Drizzle with reserved vinaigrette and sriracha mayo before serving.