Shrimp Poke Bowls
Fresh, flavor packed Shrimp Poke Bowls will be a weekly favorite. You can enjoy them low-carb or served over rice. They are ready in 20 minutes.
Servings: 4
Equipment
- large skillet
Ingredients
- 1 lb large shrimp thawed and cleaned
- ¼ tsp salt & pepper
- ½ cup long grain white rice uncooked. Optional.
- 1 tsp furikake seasoning or use old bay seasoning!
Dressing
- ⅓ cup sesame oil
- ¼ cup low sodium soy sauce
- 3 Tbsp white sugar
- 1 tsp red pepper flakes
Spicy Mayo
- ¼ cup mayonnaise
- 2-3 Tbsp Sriracha more as needed
- 2 Tbsp water *to thin the sauce, add more to your liking if needed.
Toppings
- ⅓ cup cooked edamame
- ⅓ cup matchstick carrots
- ½ cup sliced cucumbers
- 1 sliced avocado
- ¼ cup green onions, sliced
- 1 Tbsp furikake seasoning
- 4 Tbsp pickled ginger or kimchi
Instructions
- Start the rice if serving with rice. This takes about 20 minutes typically. Cook the rice according to the package.
- Cook the shrimp. Pat the shrimp dry. Spritz a skillet with cooking spray. Cook on medium heat, add the thawed shrimp to the pan, season lightly with salt & pepper and furikake or old bay seasoning. Cook for about 5 minutes(3-4 minutes on each side) until they are just pink on both sides. Set the shrimp to the side.
- Mix the spicy mayo up (mayo, sriracha, water) in a small bowl. Set aside. Mix the soy sauce dressing together (red pepper flakes, soy sauce & sesame oil)
- Once the rice is finished cooking, add it to the bowls. Add all the desired toppings (avocado slices, pickled ginger, matchstick carrots, cucumbers, cooked edamame). Sprinkle furikake (optional) and green onions over the bowl.
- Finish the bowls off with the sauces! Drizzle the soy sauce mix and a light drizzle of the spicy mayo over the top. Add more as needed, enjoy.
Notes
- Taste the sauces as you go. You may want them spicier, or you might want them more creamy with extra mayo! Some people enjoy the sauce to have a sweetness, the sugar is optional if you like a little sweet/salty sauce.
- Don't overcook the shrimp! This is easy to do, I suggest you cook it the recommend time.
- Add toppings you love! Hard boiled eggs, pineapple, diced jalapeños, fried garlic, the options are endless. Add whatever you enjoy on a poke bowl.
- Make It Low Carb. Serve it over mixed greens instead of rice if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1 cup of shrimp/toppings/sauce | Calories: 582kcal | Carbohydrates: 40g | Protein: 22g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 149mg | Sodium: 1646mg | Potassium: 669mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2302IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 2mg