Shrimp Poke Bowl
User Reviews
5
Shrimp Poke Bowl
Description
The Shrimp Poke Bowl revolves around shrimp cooked in butter with salt and pepper to achieve a slightly crisp exterior and tender interior. It is served on a bed of jasmine rice accompanied by a pickled cucumber salad made with rice vinegar, honey, chili flakes, and salt, which contributes brightness and slight heat. Additional bowl components include creamy avocado, shelled edamame, and cubes of fresh mango or pineapple for sweet contrast.
The poke dressing combines soy sauce or Tamari with Dijon mustard, honey, minced cloves, and grated fresh ginger, providing a sharp and mildly spicy sauce to drizzle over the assembled bowl. The bowl is finished with sesame seeds and green onion slices for flavor and presentation. Assembly involves layering the rice, salad, shrimp, and toppings before serving.
Options for dietary variations include substituting quinoa for rice or using cauliflower rice for a low-carb version. Cooked shrimp can be stored separately from the bowls in airtight containers for up to four days to maintain freshness. The shrimp can be eaten cold or reheated independently, while the remainder of the bowl is intended to be served chilled for optimal texture and flavor.
Ingredients
The Shrimp:
- 1 pound Shrimp deveined and peeled, large
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon butter
Pickled Cucumber Salad:
- 1 cup cucumber sliced, Persian
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- red chili flakes pinch
- salt pinch
Poke Dressing:
- ¼ cup soy sauce or Tamari if you are gluten-free, low-sodium
- 1 tablespoon Dijon mustard
- 2 teaspoon honey
- 2 cloves cloves minced
- 1 teaspoon ginger grated, fresh
The Bowls:
- 2 cups jasmine rice or basmati, sushi, or brown rice, cooked
- ⅔ cup edamame warmed or chilled, shelled
- 1 avocado sliced or cubed
- Mango cubed, or pineapple, fresh
- sesame seeds
- green onion thinly sliced
- Sriracha sauce optional for spice, drizzle of
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
- Replace butter with olive oil for a dairy-free version of the shrimp.
- Swap cooked jasmine rice for quinoa or cauliflower rice to adjust carbohydrate content.
- Store cooked shrimp in a separate airtight container for up to four days in the refrigerator.
- Serve the poke bowl components cold; reheat shrimp alone if preferred but do not reheat other ingredients.
- Nutritional information includes dressing and toppings but excludes optional spices and brands used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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