Warm Shrimp Poke Bowls
with Radish Slaw and Sriracha Mayo- Shrimp
- Soy
- Sesame
- Egg
- Mustard
We're making some changes to a beloved bowl style and upping the heat (just a little!) to create a warm version. This dish features all the fresh elements of the poke bowl, along with the additions of tasty shrimp and charred corn.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
2 unit
Green Onion
3 unit
Radish
113 g
Corn Kernels
113 g
Red Cabbage, shredded
¾ cup
Sticky Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 tsp
Sriracha
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
2 tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add sticky rice to a medium pot, then cover rice with water. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear. Add 1 1/3 cups fresh water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, cut radishes into 1/4-inch rounds, then into 1/4-inch matchsticks.Thinly slice green onions. Whisk together 1/2 tbsp sugar (dbl for 4 ppl), soy sauce mirin blend and half the sesame oil in a medium bowl.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Toss together cabbage, radishes, half the green onions and half the soy mixture in another medium bowl.Whisk together mayo, 1/2 tsp sugar, 1 tbsp water (dbl both for 4 ppl) and sriracha in a small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then corn. Do not stir. Cover and cook, stirring once halfway through, until corn is dark golden-brown, 5-6 min. Season with salt and pepper, to taste.Transfer charred corn to a plate and set aside. Carefully wipe the pan clean.
Heat the same pan over medium. When hot, add remaining sesame oil, then shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches if needed, using half the remaining sesame oil per batch.) Cook, stirring often, until shrimp just turn pink, 2-3 min.** Add remaining soy mixture to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 1-2 min. Remove the pan from heat.
Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.Divide rice, corn and slaw between bowls. Top with shrimp and drizzle any remaining soy glaze from the pan over top.Drizzle with sriracha mayo.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sriracha mayo and soy-sesame glaze are crowd favourites, though some reviewers found the overall dish a little one-note without them. Adding ginger, garlic, or chilli flakes to the shrimp before cooking can help build a more layered flavour profile.
- Ease of prep: Most reviewers found this quick and straightforward to pull together; some noted the multi-step sauce instructions could be clearer, particularly around when to use each portion of the soy mixture.
- Suggestions: Season the shrimp with extra spices before cooking for more depth, and consider reducing the water slightly when cooking the sticky rice to avoid a mushy result. Some reviewers also suggested adding a splash of rice vinegar to the slaw for brightness, and removing the shrimp from the pan before reducing the glaze helps prevent overcooking.
- Leftovers: Store the slaw separately from the rice and shrimp, and the dish keeps well for lunch the next day.
- Portions: Several reviewers felt the rice portion was generous but wished for more slaw vegetables and a larger drizzle of sriracha mayo.
