Gluten-Free Shrimp Poke Bowl
Dive into a deliciously wholesome and vibrant meal with this Gluten-Free Shrimp Poke Bowl! Perfect for seafood lovers and those seeking gluten-free options, this recipe features tender, marinated shrimp infused with tamari, sesame oil, garlic, and ginger for an irresistible flavor profile. Paired with fluffy sushi rice, crisp cucumber, creamy avocado, and tangy seaweed salad, every bite is a harmony of textures and tastes. Brightly garnished with green onions and sesame seeds, with the option to add a spicy kick of red pepper flakes, this bowl comes together in just 30 minutes, making it ideal for a quick yet satisfying lunch or dinner. Fresh, customizable, and nutritious—this gluten-free poke bowl is a feast for the senses and perfect for any occasion!
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Recipe Information
Ingredients
- 500 grams Shrimp, peeled and deveined
- 60 ml Tamari (gluten-free soy sauce)
- 15 ml Sesame oil
- 15 ml Rice vinegar
- 5 ml Honey
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 240 grams Sushi rice
- 360 ml Water
- 1 medium Cucumber, thinly sliced
- 1 large Avocado, diced
- 1 medium Carrot, julienned
- 100 grams Seaweed salad
- 2 stalks Green onions, sliced
- 1 tbsp Sesame seeds
- 0.5 tsp Red pepper flakes, optional
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes until the water is absorbed.
Remove from heat and let the rice stand, covered, for 10 minutes, then fluff with a fork.
While the rice is cooking, prepare the marinade. In a medium bowl, mix together tamari, sesame oil, rice vinegar, honey, minced garlic, and grated ginger.
Add the shrimp to the marinade, ensuring they are well coated. Let them marinate for 10 minutes.
In a pan over medium heat, sauté the marinated shrimp for 3-4 minutes on each side until cooked through and pink.
To assemble the poke bowl, divide the cooked rice among four bowls.
Top each bowl evenly with cooked shrimp, cucumber slices, diced avocado, julienned carrot, and seaweed salad.
Garnish with sliced green onions, sesame seeds, and a sprinkle of red pepper flakes if using.
Serve immediately and enjoy your gluten-free shrimp poke bowl.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 4993 mg | 217% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 17.9 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3442 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
