High Protein Shrimp Poke Bowl
Elevate your meal prep with this vibrant High Protein Shrimp Poke Bowl, a powerhouse of flavor and nutrition! Perfectly balanced with tender shrimp, nutty brown rice, and wholesome edamame beans, this recipe is ideal for those seeking a protein-packed option without compromising on freshness. The bowl is beautifully layered with crisp julienned cucumber and carrots, creamy avocado slices, and topped with a tangy homemade soy sauce dressing infused with ginger, sesame oil, and a touch of honey. Each serving is garnished with green onions and a sprinkle of sesame seeds for added texture and flavor. Ready in under an hour, this wholesome and customizable dish is not only ideal for healthy lunches and dinners but also naturally gluten-free and packed with essential nutrients to fuel your day. Serve it fresh, enjoy the vibrant colors, and savor every bite!
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Recipe Information
Ingredients
- 300 grams shrimp
- 200 grams brown rice
- 100 grams edamame beans
- 1 medium cucumber
- 1 large carrot
- 1 medium avocado
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 1 teaspoon ginger
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Begin by cooking the brown rice. Rinse 200 grams of brown rice under cold water. Add to a pot with 400 ml of water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and let it simmer for about 30 minutes or until the rice is tender and the water has been absorbed. Allow the rice to rest for 5 minutes, then fluff with a fork.
While the rice is cooking, prepare the shrimp. If using raw shrimp, peel and devein them. Season the shrimp with salt, ground black pepper, and 1 teaspoon of grated ginger.
Heat a skillet over medium heat and add the shrimp. Cook for about 2-3 minutes on each side until they are cooked through and pink. Remove from heat and set aside.
Prepare the vegetables. Julienne 1 medium cucumber and 1 large carrot. Cut the medium avocado in half, remove the pit, peel, and slice thinly. Thinly slice 2 green onion stalks.
For the dressing, mix 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, and 1 teaspoon of sesame oil in a small bowl. Whisk together until the honey is completely dissolved.
In a small pot, bring water to a boil and add 100 grams of shelled edamame beans. Boil for 5 minutes, then drain and set aside.
To assemble the bowl, start by adding a scoop of brown rice to each serving bowl.
Top the rice with cooked shrimp, julienned cucumber and carrot, avocado slices, boiled edamame beans, and green onion.
Drizzle the dressing over each prepared bowl and sprinkle with sesame seeds.
Serve immediately and enjoy your high-protein shrimp poke bowl!
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 28.0 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 391 mg | 30% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2414 mg | 51% | |
*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.
