Sriracha Shrimp Poke Bowl with a Riesling wine pairing

seafood recipes
Sriracha Shrimp Poke Bowl

first of all if you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish. Poke essentially a one-bowl meal that if made right is a well-balanced, tasty meal. Rice, fish, veggies and a delicious dressing that brings it all together. To keep it extra healthy we use brown rice, succulent wild US Gulf shrimp. A duo of pickled veggies, and a creamy Sriracha dressing.

If you are a skilled chef you should know a little about the history of Poke. It’s believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, poke was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed candlenut. 

boiled shrimps with fresh lemon and spice

The heart of this meal is the shrimp and the best shrimp to use for these dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. You can even buy them fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.

What we know about sriracha

The second key part to this dish is the Sriracha. This sauce has become a staple in many households. That is why you don’t know is where it came from.

Sriracha is made of chili peppers, sugar, garlic, distilled vinegar, and salt. Its consistency varies between brands- Huy Fong’s sauce is similar in consistency to ketchup. The original Sriraja Panich has a thinner, more liquid consistency.

Hot Spicy Red Sriracha Sauce in a Bowl

Wine pairing


Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce

Tips for cooking this meal shrimp:

How to Defrost Shrimp

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

How Long to Marinate Shrimp

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

How long do I steam sticky rice?

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours. Drain rice and put in a steamer basket (see cooks’ note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes.

Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.

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Sriracha Shrimp Poke Bowl

Sriracha Shrimp Poke Bowl with Brown Rice & Pickled Veggies

If you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish. It’s essentially a one-bowl meal that if made right is a well-balanced, tasty meal: rice, fish, veggies and a delicious dressing that brings it all together.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 670 kcal


  • fine-mesh sieve
  • medium saucepan
  • medium skillet


  • 10 oz pkg shrimp
  • furikake
  • 2 pkts Sriracha
  • 2 oz mayonnaise
  • 1 oz rice vinegar
  • 1 cucumber
  • 4 oz red radishes
  • 5 oz quick-cooking brown rice
  • neutral oil
  • kosher salt & ground pepper
  • sugar


  • Cook rice: Fill a medium saucepan with salted water and bring to a boil. Add rice to boiling water. Cook, uncovered (like pasta), over high heat, stirring occasionally, until tender, 20–25 minutes. Drain rice well, return to pot, and cover to keep warm.
  • Pickle veggies: Trim ends from radishes, then halve or quarter (depending on size) and thinly slice. Trim ends from cucumber, halve lengthwise, then thinly slice into half-moons (peel if desired). In a medium bowl, whisk to combine rice vinegar, 1 tablespoon water, 1 teaspoon salt, and 2 teaspoons sugar. Add radishes and cucumbers and toss to coat. Set aside to marinate.
  • Make sauce: In a small bowl, stir to combine mayonnaise, all of the Sriracha, and 2 teaspoons of the furikake (save rest for step 6).
  • Prep shrimp: Pat shrimp dry, then cut each one into thirds. Season all over with salt and pepper.
  • Cook shrimp: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring, until opaque and cooked through, 2–3 minutes. Remove skillet from heat and stir in half the sauce.
  • Finish & serve: Using a slotted spoon, drain pickled veggies and add pickling liquid to rice and stir to combine. Season to taste with salt. Spoon rice into bowls then top with shrimp, pickled veggies, and drizzle with remaining sauce and sprinkle with remaining furikake.


Shellfish, Sesame, Egg and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword japanese food, poke, shrimp, sushi

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