Low Sodium Shrimp Poke Bowl
Indulge in the fresh, vibrant flavors of a Low Sodium Shrimp Poke Bowl—a wholesome twist on the classic Hawaiian dish. This recipe balances nutrition and bold taste, featuring tender, marinated shrimp paired with nutty brown rice seasoned with a tangy ginger-rice vinegar blend. Garnished with crunchy cucumber, julienned carrots, creamy avocado, and protein-packed edamame, this colorful bowl is as satisfying as it is visually stunning. A drizzle of lime-infused sesame oil adds a flair of zesty richness, while black sesame seeds and green onions provide the perfect finishing touch. With no added salt, it’s the perfect heart-healthy, flavorful meal that’s ready in under an hour. Whether you’re meal prepping or crafting a showstopper for dinner, this shrimp poke bowl proves healthy eating can be undeniably delicious.
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Recipe Information
Ingredients
- 400 grams Shrimp, peeled and deveined
- 1 cup Brown rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Fresh ginger, finely grated
- 1 medium Cucumber, thinly sliced
- 1 medium Carrot, julienne
- 1 medium Avocado, sliced
- 1 cup Edamame, shelled
- 2 stalks Green onion, finely chopped
- 1 tablespoon Sesame oil
- 2 tablespoons Lime juice
- 1 tablespoon Black sesame seeds
Instructions
Rinse the brown rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for approximately 30 minutes until the rice is tender and the water is absorbed.
In a small bowl, combine rice vinegar, sugar, and grated ginger. Stir until the sugar is dissolved. Once the rice is cooked, gently fold this mixture into the rice and set aside to cool.
While the rice is cooking, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, until pink and opaque. Drain and allow to cool.
In another bowl, whisk together sesame oil and lime juice. Add the cooked shrimp and toss to coat. Let marinate for a few minutes.
To assemble the poke bowls, divide the seasoned rice evenly among four bowls. Arrange the shrimp, cucumber slices, julienned carrot, sliced avocado, and edamame on top of the rice in a visually appealing manner.
Sprinkle each bowl with green onions and black sesame seeds.
Serve immediately and enjoy your low sodium shrimp poke bowl.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 21.3 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3622 mg | 77% | |
*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.
