Shrimp Poke Bowl
User Reviews
5.0
21 reviews
Excellent
Shrimp Poke Bowl
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This quick and easy shrimp poke bowl recipe is delicious and ready in 15 minutes! It's full of sautéed shrimp, pickled cucumber salad, brown rice, and topped with our favorite honey soy dressing. A healthy weeknight dinner!
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Ingredients
The Shrimp:
- 1 pound large shrimp deveined and peeled
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon butter
Pickled Cucumber Salad:
- 1 cup Persian cucumbers sliced
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Pinch of red chili flakes
- pinch of salt
Poke Dressing:
- ¼ cup low-sodium soy sauce or Tamari if you are gluten-free
- 1 tablespoon Dijon mustard
- 2 teaspoon honey
- 2 cloves cloves minced
- 1 teaspoon fresh ginger grated
The Bowls:
- 2 cups cooked jasmine, basmati, sushi, or brown rice
- ⅔ cup shelled edamame warmed or chilled
- 1 avocado sliced or cubed
- Fresh mango or pineapple cubed
- sesame seeds
- green onion thinly sliced
- drizzle of sriracha sauce optional for spice
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Instructions
- Make the cucumber salad. In a small bowl, toss the cucumbers, rice vinegar, honey, chili flakes, and salt. Set to the side.
- Make the dressing. Mix all the sauce ingredients together and place to the side.
- Dry the Shrimp. Pat the shrimp dry with a paper towel and generously season with salt and pepper.
- Make the shrimp. Heat a large saucepan with the butter over medium heat. When hot, add the shrimp in a single layer to the pan. If your pan is too small, do this in batches, or else the shrimp will not get crispy. Cook for 2 minutes, then flip and cook for another 1 - 2 minutes until the shrimp is pink and cooked through.
- Assemble the bowls. Add the rice to four bowls, along with your cucumber salad, avocado, green onions, mango or pineapple, and shrimp. Garnish with sesame seeds and a drizzle of the poke sauce.
Notes
- Dairy-Free: Use olive oil instead of butter.
- Quinoa shrimp poke bowl. Swap the brown rice for quinoa.
- Low-carb & keto poke bowl. Leave off the rice and use a cauliflower rice base or a salad base.
- Cooked shrimp lasts for 3 – 4 days in the fridge. Make sure to store it in an airtight container.
- Storing: Store leftover shrimp in a separate airtight container in the refrigerator for up to 4 days. Store the poke bowls separately and when you are ready to enjoy, add the shrimp on top!
- Reheating: This is optional since you can eat the cooked shrimp cold with the rest of the poke bowl. If you want to reheat the shrimp, simply heat it separately in the microwave or on a pan on the stove. Don’t reheat any of the other poke bowl parts – it is meant to be enjoyed cold.
- Nutritional information is calculated with the dressing, pineapple, brown rice, avocado, and edamame.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
36g
(12%)
Protein
23g
(46%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
158mg
(53%)
Sodium
980mg
(41%)
Potassium
546mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
451IU
(9%)
Vitamin C
14mg
(16%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 158mg | 53% |
| Sodium | 980mg | 41% |
| Potassium | 546mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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