Poke bowl with popcorn shrimp

Usually, a poke bowl is served with raw fish, but when I was pregnant, I was craving a poke bowl so bad that I created this version with popcorn shrimps. And the kids love it! 😉

Here is my yummy poke bowl with tasty and crunchy popcorn shrimp!

Poke bowl with popcorn shrimp


40 minutes
Prep time

30 minutes
Cook time

Pause time

To go

Poke bowl aux crevettes popcorn | Sparks and Bloom


For the shrimps

3 cups of peeled and deveined shrimp
1 cup of breadcrumbs
1/4 cup of panko
1/3 cup of all-purpose flour
1/3 cup of shredded parmesan cheese
2 eggs, lightly beaten
1/2 tsp. of sugar
1/2 cup of vegetable oil

For the sauce

3 tbsp. of mayonnaise
2 tbsp. of honey
3/4 tbsp. of siracha

For the poke bowl

1 cup of uncooked Calrose rice
2 avocados
1 large carrot
1 cup of corn (can or frozen)
1 cup of edamame
Sesame seeds (for topping)


For the shrimps
  1. In a large pan on medium heat, add the ½ cup of vegetable oil.
  2. Rinse and dry the shrimp.
  3. In a bowl, add the flour.
  4. In another bowl, add the breadcrumbs, the panko, the parmesan cheese and the salt.
  5. In a third bowl, add the 2 eggs lightly beaten.
  6. As a 3-step process, dip the shrimp in the flour, then in the egg and then in the breadcrumb mix.
  7. Add the shrimp to the pan and cook for 3 minutes on both sides, or until the shrimp is cooked and golden brown.
For the sauce
  1. In a small bowl, stir in all the ingredients until well combined. Set aside.
For the poke bowl
  1. Cook the rice according to the packet.
  2. Cut the carrot in julienne.
  3. Steam the carrot, the corn and the edamame for 6 to 7 minutes.
  4. Thinly slice the avocados.
  5. Create your poke bowl by adding the rice, then the vegetables and then the popcorn shrimps.
  6. Drizzle with the sauce and top with sesame seeds.
  7. Enjoy!

Tips and tricks

To be more efficient began by cooking the rice and follow with the other steps.

This recipe is suitable for pregnant women or even for people that dislike raw fish!

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