25/05/26
Shrimp and Pineapple Poke Bowl
INGReDIENTS
- 1 garlic clove
- 1 red bell pepper (or less, depending on taste)
- 250 g peeled shrimp
- 2 tbsp olive oil
- 200 g sushi rice
- 3 tbsp lime juice
- ½ tsp salt
- 1 tsp honey (or sugar)
- ½ cucumber
- 1 small red onion
- 2 avocados
- 1 can Del Monte® Pineapple Chunks (435 g)
- 150 g julienned carrots (grated carrots)
- 4 tbsp Sriracha mayonnaise
- Salt and pepper, to taste
PRePARATION
step 1:
Finely chop the garlic and red bell pepper, then mix with the shrimp and olive oil. Season with salt and pepper and leave to marinate briefly.
step 2:
Prepare the sushi rice according to the package instructions.
step 3:
Mix the lime juice with the salt and honey, then gently spoon the mixture over the still-warm sushi rice. Allow it to cool completely.
step 4:
Dice the cucumber and thinly slice the red onion into half-moons. Halve the avocados, remove the pits and peel, then cut into thin slices. Drain the Del Monte® Pineapple Chunks.
step 5:
Heat a frying pan over medium heat and cook the shrimp with the marinade for 3 to 4 minutes, until fully cooked.
step 6:
Divide the sushi rice among four bowls and arrange the vegetables, shrimp, and Del Monte® Pineapple Chunks in separate groups on top. Serve with the Sriracha mayonnaise.
