If you’re craving a light and flavorful dish with a kick, my Shrimp Poke is just what you need! This Hawaiian-inspired poke is made with tender shrimp, perfectly poached and tossed in a homemade spicy poke seasoning that brings the right balance of heat and flavor all in one bite! It’s super easy to make, and the best part is you can whip it up in minutes with simple ingredients—perfect for anyone who loves cooked seafood but wants it fresh and homemade!
Why I Love This Recipe
I absolutely love my Shrimp Poke because it’s the perfect way to enjoy a classic Hawaiian poke dish with a cooked seafood twist. This easy-to-make recipe combines poached shrimp with my handcrafted poke sauce, which I crafted with, garlic, soy sauce, and a touch of pepper for bold flavors that complement the shrimp beautifully!
Unlike my Ahi Poke and Salmon Poke, which has a fresh sashimi-style approach, this version gives you that same great poke flavor with cooked shrimp. It’s a fantastic side dish or an awesome topping for a Shrimp Poke Bowl, and the earthy toasted sesame oil paired with the shrimp creates a savory, balanced taste you won’t be able to resist. If you’re someone who loves seafood but prefers it cooked, this is the perfect poke recipe for you! Trust me, you’ll want to make this one ASAP!
Ingredients
Ingredients
- 1/2 lbs Shrimp – peeled, deveined and cut into bite size pieces.
- 1 tbsp Seaweed Mix – Dried Seaweed Mix found at Asian grocery stores.
- 1 Cloves Garlic – freshly grated garlic.
- 1 tbsp Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- 1 1/2 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1/2 tsp Toasted Sesame Seeds – optional garnish.
- 1/4 tsp Coarse Sea Salt – Coarse Sea Salt only. Using regular table salt will be too salty.
- 1/4 tsp Cayenne Pepper – ground cayenne pepper to add spiciness to the seasoning. Use only 1/8 if sensitive to spiciness.
- 1/2 Stalk Green Onion – finely chopped green onion scallions.
🌿 Seaweed Note
It’s best to use a seaweed pack that contains Wakame, Agar, Suginori (known as ogo in Hawaiian), Tsuomata, and Mafunori. However, packs with just Wakame and Agar will also work.
Directions
Step 1 Cut the shrimp into bite-sized pieces.
Step 2 Fill a large pot with water and bring it to a boil. Once boiling, add the shrimp and cover the pot. Let the shrimp poach for 15-45 seconds, or until they turn pink. Remove the shrimp from the pot and place them on a holding plate.
🦐 Poaching Shrimp Pro Tip
Avoid Overcooking shrimp. Once they turn pink, they’re done. Overcooking harms their texture.
Step 3 Rehydrate the dried seaweed by placing it in a bowl of water for 2-5 minutes. Once softened, squeeze out any excess water with your hands.
💧 Re-Hydrating Pro Tip
For Quicker Re-Hydration, opt for Warm Water during the re-hydrating process.
Step 4 In a mixing bowl, combine grated garlic, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt, and cayenne pepper.
Step 5 Gently fold the shrimp and rehydrated seaweed into the mixture. Cover with plastic wrap and refrigerate for 10 minutes to allow the flavors to meld. Sprinkle chopped green onions on top before serving.
🌀 Mixing Pro Tip
Be Gentle When Mixing the seasoning with the salmon to avoid breaking apart the shrimp.
Recipe Variations
If you’re looking to switch things up, you can easily swap the shrimp for cubed salmon to create my Salmon Poke or try boiled octopus for my Tako Poke for a different variation. For those who love a classic poke, you can also use a slightly altered version of the sauce and use ahi tuna for my Ahi Poke recipe. Each dish brings a unique twist while keeping that same delicious poke flavor I crafted in my original recipe!
Pairing Recommendations
To make this poke even more filling, try placing the poke mix on top of some rice to create my Shrimp Poke Bowl. Pair that with a warm bowl of Miso Soup and a side of Ramen Cabbage Salad or Chinese Chicken Salad, and you’ve got yourself a complete meal that’s packed with flavor!
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before poaching.
How do I know when the shrimp is fully poached?
The shrimp should turn pink and opaque when done. This usually takes about 90-120 seconds of poaching.
How long should I marinate the shrimp in the poke sauce?
Marinate the poke in the seasoning for about 10 minutes to let the flavors meld, but don't over-marinate as it could make the shrimp soggy.
Storage Tips
To store leftovers, place it in an airtight container and refrigerate. While it’s best enjoyed fresh, it will keep well for 2 to 3 days.
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Watch How To Make It
Shrimp Poke
Ingredients
- 1/2 lbs Shrimp peeled and cut into bite-sized pieces
- 1 tbsp Dried Seaweed Mix
- 1 Clove Garlic grated
- 1 tbsp Toasted Sesame Oil
- 1 1/2 tsp Soy Sauce
- 1/2 tsp Toasted Sesame Seeds
- 1/4 tsp Coarse Sea Salt
- 1/4 tsp Cayenne Pepper use 1/8 tsp if sensitive to spiciness
- 1/2 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Chop the shrimp into bite-sized pieces.
- Fill a large pot with water and bring it to a boil. Once the water is boiling, add the shrimp and cover the pot. Let the shrimp poach for 15-45 seconds, or until they turn pink. Remove the shrimp from the pot and set them aside on a plate.
- To rehydrate the dried seaweed, place it in a bowl of water for 2-5 minutes. Once soft, gently squeeze out the excess water.
- In a mixing bowl, combine grated garlic, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt, and cayenne pepper.
- Carefully fold the shrimp and rehydrated seaweed into the mixture. Cover the bowl with plastic wrap and refrigerate for 10 minutes to let the flavors blend. Before serving, top with chopped green onions.
Nutrition
*Values Based Per Serving
