Shrimp Poke

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #28782

December 10, 2017



"Not really poke, because it's not raw. But a delicious little salad all the same! The ingredient list is long, but prepping all the ingredients first makes very quick work of it. Makes 6 one-cup servings."

Original is 6 servings
  • FOR SHRIMP
  • FOR SOY SAUCE DRESSING
  • FOR SALAD

Nutritional

  • Serving Size: 1 (227.5 g)
  • Calories 221.5
  • Total Fat - 11.6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 98.5 mg
  • Sodium - 3487.9 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 3.9 g
  • Sugars - 6.2 g
  • Protein - 15.8 g
  • Calcium - 185.9 mg
  • Iron - 3.3 mg
  • Vitamin C - 34.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Combine water, lemongrass, bay leaves, garlic, and salt in a large saucepan. Bring to a boil over high; reduce heat to medium, and simmer 20 minutes. Remove pan from heat; add shrimp, and cover. Let shrimp stand until they curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet.

Step 2

Break wakame into pieces as needed, and place in a large bowl with boiling water to cover. Let stand 10 minutes. Drain and chop; set aside.

Step 3

Meanwhile, stir together soy sauce, rice vinegar, honey, Sriracha, lemon juice, ginger, and shallot in a small bowl. Gradually whisk in sesame and canola oils.

Step 4

Cut shrimp in half, and toss with 2 tablespoons of the soy sauce dressing; let stand 5 minutes. Combine wakame, mixed greens, and edamame in a large bowl; toss with 2 tablespoons of the soy sauce dressing.

Step 5

Divide greens evenly among 6 plates. Top each with 1/6th of the shrimp. Sprinkle with sesame seeds, and chives or scallions. Drizzle with remaining soy sauce dressing, if desired. Serve immediately.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, look for ones that are firm and have a slight sheen to their shells.
  • For the best flavor, use freshly grated ginger and freshly squeezed lemon juice.

  • Replace lemongrass with zest of 1 lemon and juice of 1/2 lemon - This substitution will still provide a bright citrus flavor, while being easier to find and use than lemongrass.
  • Replace bay leaves with 1/4 teaspoon of dried thyme - This will provide a similar flavor profile, while being more readily available in most pantries.

Tofu Poke Replace the shrimp with 1 pound of cubed, extra-firm tofu. Increase the simmering time to 30 minutes. Drain the tofu and let cool on a wire rack on a baking sheet. Toss the tofu with 2 tablespoons of the soy sauce dressing and let stand 5 minutes. Proceed with the recipe as directed.



Coconut Rice - Coconut rice is a perfect accompaniment to the shrimp poke, as its subtle sweetness pairs nicely with the salty and tangy flavors of the dish. The creamy texture of the rice also helps to balance out the crunch of the vegetables and shrimp.


Grilled Pineapple Salsa: Grilled pineapple salsa is a great accompaniment to the shrimp poke, as it adds a sweet and spicy flavor to the dish. The pineapple also provides a nice crunch and contrast to the soft texture of the coconut rice. The combination of flavors is sure to be a hit with your guests!




FAQ

Q: How do I prepare the shrimp for this recipe?

A: Combine water, lemongrass, bay leaves, garlic, and salt in a large saucepan. Bring to a boil over high; reduce heat to medium, and simmer 20 minutes. Remove pan from heat; add shrimp, and cover. Let shrimp stand until they curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet.



Q: What temperature should I cook the shrimp?

A: The shrimp should be cooked over medium heat until they curl and turn pink, about 3 minutes. Do not overcook the shrimp or they will become tough.

1 Reviews

Maito

You are right, not like a poke I have had before, but tasty nonetheless. I did not add the canola oil. I was pleased with how it came out, it tasted great.

5.0

review by:
(13 Jul 2018)

You'll Also Love

Fun facts:

This Shrimp Poke recipe is a modern twist on the classic Hawaiian dish, Poke. It is believed that the traditional Poke dish was created by the native Hawaiians, who used to marinate raw fish with sea salt and seaweed.

The famous American Chef, Bobby Flay, is known for his version of the Shrimp Poke. He adds a unique twist to the traditional recipe by using a variety of ingredients like lemongrass, bay leaves, and Sriracha chili sauce.