Shrimp Poke Recipe

Name: Shrimp Poke
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 qt. water; 1 1/2 cups chopped fresh lemongrass (from about 5 stalks); 5 fresh bay leaves; 3 garlic cloves, crushed; 2 tablespoons kosher salt; 1 pound peeled and deveined raw medium shrimp; 1 ounce wakame (dried seaweed); 3 tablespoons soy sauce; 3 tablespoons rice vinegar; 1 1/2 tablespoons honey; 2 teaspoons Sriracha chili sauce; 1 teaspoon fresh lemon juice; 1 teaspoon finely grated fresh ginger; 1 small shallot, minced; 2 tablespoons toasted sesame oil; 2 tablespoons canola oil; 3 cups assorted mixed greens (such as arugula, watercress, tatsoi); 1/2 cup cooked and shelled frozen edamame (about 3 oz.), thawed; 2 tablespoons black sesame seeds; 2 tablespoons thinly sliced fresh chives

Servings: persons

3 qt. water
1 1/2 cups chopped fresh lemongrass (from about 5 stalks)
5 fresh bay leaves
3 garlic cloves, crushed
2 tablespoons kosher salt
1 pound peeled and deveined raw medium shrimp
1 ounce wakame (dried seaweed)
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons honey
2 teaspoons Sriracha chili sauce
1 teaspoon fresh lemon juice
1 teaspoon finely grated fresh ginger
1 small shallot, minced
2 tablespoons toasted sesame oil
2 tablespoons canola oil
3 cups assorted mixed greens (such as arugula, watercress, tatsoi)
1/2 cup cooked and shelled frozen edamame (about 3 oz.), thawed
2 tablespoons black sesame seeds
2 tablespoons thinly sliced fresh chives

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.
2
Meanwhile, 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. Stir together soy sauce, rice vinegar, honey, Sriracha, lemon juice, ginger, and shallot in a small bowl. Gradually whisk in sesame and canola oils.
3
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. Add shrimp, and toss until well combined.
4
Divide shrimp mixture evenly among 6 plates. Sprinkle with sesame seeds, and drizzle with desired amount of remaining soy sauce dressing. Sprinkle with chives, and serve immediately.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 qt. water, 1 1/2 cups chopped fresh lemongrass (from about 5 stalks), 5 fresh bay leaves, 3 garlic cloves, crushed, and more.

Yes, Shrimp Poke falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Poke

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