Low Carb Shrimp Poke Bowl
Dive into the fresh and vibrant flavors of this Low Carb Shrimp Poke Bowl, a healthy twist on the classic Hawaiian dish that’s packed with nutritious ingredients and bold seasonings! Featuring tender, perfectly seasoned shrimp, crisp vegetables like cucumber and radish, creamy avocado, and flavorful cauliflower rice as a low-carb base, this recipe skips traditional rice without compromising on taste. The shrimp is cooked to perfection and paired with a tangy homemade poke sauce made from soy sauce, sesame oil, and rice vinegar, tying all the elements together for a mouthwatering experience. Garnished with green onions, sesame seeds, and pickled ginger for added zest, this dish is as beautiful as it is delicious. Ready in just 30 minutes, this shrimp poke bowl is ideal for a quick yet satisfying lunch or dinner that’s gluten-free and keto-friendly.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 g Medium shrimp, peeled and deveined
- 60 ml Soy sauce
- 15 ml Sesame oil
- 15 ml Rice vinegar
- 300 g Cauliflower rice
- 1 medium Avocado, sliced
- 1 small Cucumber, thinly sliced
- 4 small Radish, thinly sliced
- 3 Green onions, chopped
- 10 g Sesame seeds
- 30 g Pickled ginger
- 1 dash Optional: Red pepper flakes
- 1 pinch Salt
- 1 pinch Pepper
- 10 ml Cooking oil (for shrimp)
Instructions
1. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and a pinch of red pepper flakes to make the poke sauce. Set aside.
2. Heat the cooking oil in a skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 3-4 minutes, turning occasionally, until they are pink and cooked through. Remove from heat and let cool slightly.
3. Prepare the cauliflower rice by microwaving it for 3-4 minutes or cooking in a skillet over medium heat for 5 minutes, stirring occasionally, until heated through. Divide into four bowls.
4. Arrange the sliced avocado, cucumber, and radish neatly around the cooked cauliflower rice in each bowl.
5. Add the cooked shrimp on top of each bowl, then drizzle with the prepared poke sauce evenly over all ingredients.
6. Garnish with chopped green onions, sesame seeds, and pickled ginger. Add more red pepper flakes if desired.
7. Serve immediately and enjoy your nutritious, low-carb shrimp poke bowl!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3812 mg | 166% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 20.0 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 587 mg | 45% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4120 mg | 88% | |
*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.
