HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Shrimp Poke Bowls
Warm Shrimp Poke Bowls

Warm Shrimp Poke Bowls

with Radish Slaw and Sriracha Mayo

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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.

Tags:SpicyQuick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



2 unit

Green Onion

3 unit


113 g

Corn Kernels

113 g

Red Cabbage, shredded

¾ cup

Sticky Rice

4 tbsp

Soy Sauce Mirin Blend


1 tbsp

Sesame Oil


2 tbsp


(ContainsEgg, Mustard)

2 tsp


Not included in your delivery

0.13 tsp


1 tbsp


0.13 tsp


½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat21 g
Saturated Fat2.5 g
Carbohydrate91 g
Sugar13 g
Dietary Fiber4 g
Protein28 g
Cholesterol190 mg
Sodium1980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Medium Bowl
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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 togethher mayo, 1 tbsp water (dbl 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 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.