Shrimp Sriracha Mayo Poke Bowl

Name: Shrimp Sriracha Mayo Poke Bowl
Total time: 20 min
Yield: 600 g
Ingredients: Super Sweet Corn 10 g; Fresh Cucumber 150 pcs; Minced Garlic 5 teaspoon; Onion Flake Topping 5 g; Onion 20 g; Frozen Shrimp 100 g; Brown Rice 100 g; Vegetable Mix (for Salad) 40 g; Cherry Tomato 60 pcs; Pure Vegetable Soy Mayo 20 g; Stevia (Sugar Substitute) 10 g; Liquid Allulose 20 spoon; Sriracha Sauce 60 g

Cook 20 min Difficulty EASY 470 kcal

#Shrimp Poke #Poke Bowl #Sriracha Mayo Sauce #Hawaiian Cuisine #Low Calorie #Salad #Avocado #Convenient Meal #Healthy Food #Seafood

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Ingredients

Main ingredients

Super Sweet Corn 10 g
Fresh Cucumber 0.5 pcs
Minced Garlic 1 teaspoon
Onion Flake Topping 5 g
Onion 20 g
Frozen Shrimp 100 g
Brown Rice 100 g
Vegetable Mix (for Salad) 40 g
Cherry Tomato 5 pcs

Seasonings/Sauce

Pure Vegetable Soy Mayo 20 g
Stevia (Sugar Substitute) 10 g
Liquid Allulose 20 spoon
Sriracha Sauce 60 g

Nutrition summary

Carbohydrates 85.28 g 62%

Protein 27.97 g 20%

Fat 11.19 g 18%

Serving size 600g

Cooking steps

1

Clean the shrimp thoroughly and blanch them in boiling water.
2

Cut avocado, cucumber, onion, and other vegetables into bite-sized pieces.
3

Place rice in a bowl, then add shrimp, vegetables, and seaweed flakes on top.
4

Mix sriracha sauce and mayonnaise to make a dressing.
5

Drizzle the dressing over the ingredients and sprinkle sesame seeds to finish.

Shrimp Sriracha Mayo Poke Bowl

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