"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 recipe yields 6 servings

Metric US

I've Tried It

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 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.