Shrimp Poke
Servings
Prep Time
Cook Time
Ready In
Recipe: #28782
December 10, 2017
Categories: Salads, Shellfish, Shrimp, Fruit, Lemon, Appetizers, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Herbs more
"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."
Ingredients
- FOR SHRIMP
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- FOR SOY SAUCE DRESSING
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- FOR SALAD
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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.
Tips & Variations
No special items needed.