Shrimp Poke Bowl

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

Cook Time 10

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.