Shrimp 'Poke' ZENB Penne Bowls


PREP TIME 15 minutes

COOK TIME 15 minutes

TOTAL TIME 30 minutes

Nutrition Facts


Serving Size: 338g
Servings: 6

Calories: 380

Amount per Serving*% Daily Value
Total Fat11g14%
Saturated Fat1g5%
Trans Fat0g
Dietary Fiber10g36%
Total Sugar3g
Vitamin A 10%
Vitamin C 15%
Vitamin D 0mcg 0%
Calcium 110mg 8%
Iron 5mg 30%
Potassium 671mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


This fresh “Poke” bowl is perfectly mixed with ZENB Penne Pasta, shrimp, and fresh vegetables. Enjoy this meal that is low in calories, a good source of fiber and a good source of protein.


  • 1 box (12 ounces) ZENB Penne Pasta made from 100% Yellow Peas
  • 1/4 cup vegan or light mayonnaise
  • 1 small lemon, zested, juiced
  • 2 teaspoons sriracha sauce
  • 1/2 teaspoon toasted sesame oil
  • 3/4 pound medium cooked shrimp, peeled, deveined (41/50 count)
  • 1 small seedless cucumber, cut into thin ribbons
  • 2 cups yellow grape tomatoes, halved
  • 1 cup thinly sliced watermelon radishes, quartered
  • 3/4 cup shelled edamame
  • 1/3 cup loosely packed cilantro leaves
  • 2 teaspoons black sesame seeds



Cook ZENB Pasta as directed on package. Drain. Meanwhile, whisk mayo, lemon juice and zest, sriracha and sesame oil in small bowl.


Add scant 1 cup cooked pasta in center of 6 individual serving bowls. Arrange shrimp and veggies around pasta. Drizzle with sauce. Sprinkle with herbs and sesame seeds.

Tasty Tips

Use a standard vegetable peeler to easily make long, thin ribbons of cucumber.

Other toppings and garnish options include shredded carrots, sliced avocado, finely shredded purple cabbage or lettuce, diced mango, navel orange segments, mint leaves, sliced green onions and nori strips.

Poke is a traditional Hawaiian raw fish salad often seasoned with a soy-based dressing. This version starts with cooked shrimp to save prep time and eliminate the need to purchase sashimi-grade seafood.

Substitute cubed firm tofu for the shrimp to make this a vegan dish.

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