Shrimp Poke Bowl (gluten free, dairy free)

This Shrimp Poke Bowl is a delicious and satisfying meal It is ready in 15 minutes or less. Make a big batch of rice on the weekend and store it for easy weeknight bowls. Use pre-cooked shrimp for instant convenience. It’s light and satisfying, perfect for a quick weeknight meal that tastes like you put in way more effort than you did.

This easy Shrimp Poke Bowl is your answer to a quick, delicious, and customizable weeknight meal. It’s gluten-free, low-fat, nut free and dairy-free. You can make this Shrimp Poke Bowl low carb by using brown rice or cauliflower rice.

why you’ll love this recipe

• Simple Ingredients: Skip the grocery store frenzy and grab just a few pantry staples like rice, avocado, and cucumber.
• Minimal Cooking: No fancy techniques required! This Shrimp Poke Bowl is a recipe that won’t keep you chained to the kitchen.
• Effortless Assembly: Divide the rice, top it with your favorite toppings like creamy avocado, crunchy cucumber, and a drizzle of spicy mayo.
• One-Pan Wonder: Cook the shrimp in the same pan you used for the rice – less mess, less cleanup, more time to relax!
• Weeknight Winner: This poke bowl is perfect for those busy nights when you need dinner on the table ASAP.
• It’s fast, fresh, and endlessly customizable.
• Leftovers are a bonus – store them for lunch or another quick meal the next day.
• Gluten-Free Goodness: This Shrimp Poke Bowl recipe is gluten-free. Just make sure your spicy mayo is gluten free or combine sriracha and mayo at home!

ingredients & substitutions

Shrimp: The star of this Shrimp Poke Bowl recipe is the shrimp! Buy pre-cooked for convenience or quickly seared in one pan. If shrimp isn’t your thing, try cooked salmon, tuna, or even tofu cubes.

White rice: Fluffy foundation for your Shrimp Poke Bowl, cooked ahead for time-saving or whipped up while you prep other ingredients. Brown rice, quinoa, or even cauliflower rice can all step in for a different texture or dietary swap.

Avocado: Creamy and delicious, it adds richness and healthy fats. If avocado isn’t ripe, mango or cucumber can offer a refreshing substitute.

Cucumber: Crunchy and cool, it balances the flavors and adds texture. Bell peppers, carrots, or even shredded cabbage can take its place for a colorful twist.

Spicy mayo: The creamy kick, adjust the sriracha to your spice level or skip it altogether for a lighter drizzle of soy sauce or lime juice. Tahini, avocado crema, or a ginger-lime dressing can offer dairy-free and flavor-packed alternatives.

taste & texture

This shrimp poke bowl is a party for your taste buds. The shrimp is tender and slightly salty, kissed with a touch of sesame oil. Fluffy rice soaks up the creamy, spicy mayo, while cool, crisp cucumber and creamy avocado add a refreshing contrast. Each bite is a burst of flavor and textures, from the soft shrimp to the crunchy vegetables.

directions

Step 1

Cook the rice according to box directions.

Step 2

Cook the shrimp (if using raw): Heat the oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper.

Step 3

Assemble the Shrimp Poke Bowls: Divide the rice between two bowls. Top with shrimp, avocado, cucumber, and any other desired toppings. Drizzle with spicy mayo and garnish with green onions and sesame seeds.

expert tips & tricks

• Feel free to get creative with your toppings! Other options include mango, carrots, bell peppers, or shredded cabbage.
• If you want to save time, use pre-cooked shrimp or frozen cooked shrimp that has been thawed.
• Don’t like spicy mayo? You can use regular mayonnaise or make a different sauce, like a ponzu sauce or a ginger-soy dressing.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Add edamame for a satisfying low-fat protein boost.
• Add your favorite toppings like mango, edamame, or seaweed salad to the Shrimp Poke Bowl for a personalized touch.

how to make this lower carb

You can make this Shrimp Poke Bowl low carb by using brown rice or cauliflower rice.

how to make this low fat or healthier

Choose a low-fat or light mayo to cut calories, or skip the mayo altogether and drizzle with a light vinaigrette or seasoned rice vinegar.

how to make this vegan

Skip the shrimp and make sure to use vegan mayo mixed with sriracha for the spicy mayo.

how to serve, store and meal prep

Storing Shrimp Poke Bowl leftovers is simple. Keep assembled bowls separate in airtight containers in the fridge for up to 2 days. Alternatively, store cooked rice, shrimp, and toppings separately for up to 4 days, allowing you to mix and match for fresh combinations.

Freezer storage for the Shrimp Poke Bowl isn’t ideal for this recipe as the avocado and cucumber don’t freeze well. However, if you cook extra rice, it can be frozen for future poke bowls.

Reheat rice separately if needed, adding a splash of water for moisture. Shrimp can be briefly reheated in a pan or microwave. Enjoy everything chilled or at room temperature for the best texture and flavor.

Meal prep these Shrimp Poke Bowls like a pro! Cook a big batch of rice and portion it into individual containers. Pre-cook and cool the shrimp, then store them separately. Chop your favorite toppings and keep them prepped in airtight containers. When lunchtime hits, simply assemble your own perfect poke bowl in minutes!

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Shrimp Poke Bowl

Kayla Cappiello

This poke bowl is a delicious and satisfying meal It is ready in 15 minutes or less. Make a big batch of rice on the weekend and store it for easy weeknight bowls. Use pre-cooked shrimp for instant convenience. It's light and satisfying, perfect for a quick weeknight meal that tastes like you put in way more effort than you did.

This easy shrimp poke bowl is your answer to a quick, delicious, and customizable weeknight meal. It's gluten-free, low-fat, nut free and dairy-free. You can make it low carb by using brown rice or cauliflower rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings 2 servings

Ingredients

  

• 1/2 pound shrimp peeled and deveined (cooked shrimp works too!)
• 1 tablespoon olive oil or avocado oil
• 1/4 teaspoon salt + pepper to taste
• 2 cups white rice cooked (frozen, pre-cooked or microwaveable)
• 1 avocado sliced (for topping)
• 1/2 cucumber thinly sliced (for topping)
• Green onions chopped (for topping)
• Sesame seeds toasted (for topping)
• 1 tbsp Seaweed seasoning
• 1 tbsp Crispy onions gluten free (for topping)
• 2 tbsp spicy mayo gluten free
• 1 tbsp Korean bbq sauce gluten free (for topping)

Instructions

 

• Cook the rice according to box directions.
• Cook the shrimp (if using raw): Heat the oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper.
• Assemble the bowls: Divide the rice between two bowls. Top with shrimp, avocado, cucumber, and any other desired toppings. Drizzle with spicy mayo and garnish with green onions and sesame seeds.