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.
Ingredients
- 1/2 pound shrimp
- 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
- 1/2 cucumber sliced
- Green onions chopped
- Sesame seeds
- 1 tbsp Seaweed seasoning
- 1 tbsp Crispy onions gluten free
- 2 tbsp spicy mayo gluten free
- 1 tbsp Korean bbq sauce gluten free
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.