What is shrimp poke bowl?

A shrimp poke bowl is a rice bowl topped with cooked shrimp, fresh vegetables, fruit, and a flavorful sauce. This Easy Shrimp Poke Bowl uses fully cooked shrimp instead of raw seafood, making it quick, fresh, and easy to prepare at home.

Is poke good for triglycerides?

A poke bowl can fit into a balanced diet when made with wholesome ingredients. Using cooked shrimp, plenty of vegetables, avocado, and moderate amounts of sauce can make it a nutritious meal. If you are managing triglycerides, choose brown rice or cauliflower rice and use lower sodium seasonings. Always follow your healthcare provider's advice for your specific needs.

Is poke shrimp raw or cooked?

Traditional poke sometimes includes raw seafood. However, this Easy Shrimp Poke Bowl uses only fully cooked shrimp. Cooked shrimp offers great flavor while making the recipe simple and food safe for home preparation.

What is normally in a poke bowl?

Most poke bowls include a base of rice, a protein, fresh vegetables, fruit, creamy toppings like avocado, and a flavorful sauce. Common toppings include sesame seeds, seaweed, cucumber, edamame, carrots, and pickled ginger.

Easy Shrimp Poke Bowl | Amazing Fresh 15 Minute Lunch

Name: Easy Shrimp Poke Bowl: A Fresh, Flavor Packed Lunch Ready in 15 Minutes
Prep time: 15 min
Total time: 15 min
Cuisine: Hawaiian Inspired
Ingredients: ⅓ cup cooked rice; 6 cooked shrimp; ⅓ cup fresh pineapple, diced; ¼ cup cooked yellow corn; ¼ cup cooked edamame; ¼ cup shredded carrot; 2 tablespoons thinly sliced sweet onion; ½ medium avocado, sliced; ⅓ cup microgreens or sprouts; A few pieces pickled sushi ginger; A few wasabi peas; ½ teaspoon black sesame seeds or furikake seasoning; 1 tablespoon Sriracha; 1½ tablespoons mayonnaise; 2 teaspoons coconut aminos or low sodium soy sauce; ½ teaspoon mirin or rice vinegar

Description

A fresh Easy Shrimp Poke Bowl with cooked shrimp, rice, pineapple, avocado, crisp vegetables, and creamy spicy mayo. Ready in 15 minutes.

Ingredients

Scale

⅓ cup cooked rice

6 cooked shrimp

⅓ cup fresh pineapple, diced

¼ cup cooked yellow corn

¼ cup cooked edamame

¼ cup shredded carrot

2 tablespoons thinly sliced sweet onion

½ medium avocado, sliced

⅓ cup microgreens or sprouts

A few pieces pickled sushi ginger

A few wasabi peas

½ teaspoon black sesame seeds or furikake seasoning

1 tablespoon Sriracha

1½ tablespoons mayonnaise

2 teaspoons coconut aminos or low sodium soy sauce

½ teaspoon mirin or rice vinegar

Cook Mode Prevent your screen from going dark

Instructions

1. Make sure the shrimp, rice, corn, and edamame are fully cooked, chilled, and ready to use.

2. Whisk together the mayonnaise, Sriracha, coconut aminos or soy sauce, and mirin or rice vinegar until smooth.

3. Arrange the rice in a shallow bowl.

4. Add the carrot, onion, corn, edamame, microgreens, avocado, pickled ginger, pineapple, and shrimp in sections.

5. Drizzle with the spicy mayo sauce.

6. Finish with sesame seeds or furikake and wasabi peas if desired.

7. Serve right away.

Notes

Serve in a wide, shallow bowl for the best presentation.

Frozen corn and edamame work well. Cool them before assembling.

For a more traditional flavor, use sushi rice or season cooked rice with a little mirin or rice vinegar.

Store assembled bowls in airtight containers in the refrigerator for up to 4 days.

Add avocado and sauce just before serving for the freshest texture.

White rice, brown rice, cauliflower rice, or quinoa all work.

Fresh mango can replace pineapple.

Tofu can replace shrimp for a vegan version with vegan mayonnaise.

Use tamari or coconut aminos for a gluten free option.

Use lime juice instead of Sriracha for a mild sauce.

Always use cooked shrimp. Raw shrimp is not recommended.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Method: No Cook
Cuisine: Hawaiian Inspired

Nutrition

Serving Size: 1 bowl
Calories: 336
Sugar: 6 g
Sodium: 441 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0.02 g
Carbohydrates: 40 g
Fiber: 7 g
Protein: 6 g
Cholesterol: 9 mg