Shrimp 'Poke' ZENB Penne Bowls
SERVES 6
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 Fat | 11g | 14% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0g | |
| Cholesterol | 115mg | 38% |
| Sodium | 350mg | 15% |
| Carbohydrates | 45g | 16% |
| Dietary Fiber | 10g | 36% |
| Total Sugar | 3g | |
| Protein | 29g | |
| Vitamin A | 10% | |
| Vitamin C | 15% | |
| Vitamin D | 0mcg | 0% |
| Calcium | 110mg | 8% |
| Iron | 5mg | 30% |
| Potassium | 671mg | 15% |
FEATURED IN RECIPE
ZENB Pasta Variety
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.
INGREDIENTS
- 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
- 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
INSTRUCTIONS
1.Cook ZENB Pasta as directed on package. Drain. Meanwhile, whisk mayo, lemon juice and zest, sriracha and sesame oil in small bowl.
2.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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