Nut-Free Shrimp Poke Bowl
Bright, fresh, and bursting with flavor, this Nut-Free Shrimp Poke Bowl is a seafood lover's dream and a perfect alternative for those with nut allergies. Tender, marinated shrimp are cooked to perfection and paired with a colorful medley of crisp cucumbers, julienned carrots, creamy avocado, and protein-packed edamame, all nestled on a bed of fluffy sushi rice. The zesty marinade, made with soy sauce, sesame oil, and sriracha, adds a savory and slightly spicy kick, while the toasted sesame seeds and seaweed salad provide a wave of umami and crunch. Ready in just 30 minutes, this vibrant, healthy bowl is a quick and satisfying weeknight dinner or a stunning dish to impress guests. Squeeze a fresh lime wedge over the top to elevate the flavors and dig in!
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Recipe Information
Ingredients
- 400 grams shrimp
- 60 ml soy sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons rice vinegar
- 2 teaspoons sriracha sauce
- 1 tablespoon brown sugar
- 1 unit garlic clove (minced)
- 1 teaspoon ginger (freshly grated)
- 2 cups cooked sushi rice
- 1 medium, sliced cucumber
- 1 medium, julienned carrot
- 1 medium, diced avocado
- 1 cup edamame (shelled)
- 2 stalks, chopped green onions
- 1 cup seaweed salad
- 1 tablespoon toasted sesame seeds
- 1 medium, cut into wedges lime
Instructions
In a medium bowl, combine soy sauce, sesame oil, rice vinegar, sriracha sauce, brown sugar, minced garlic, and grated ginger. Mix well to create the marinade.
Add the shrimp to the marinade. Toss to coat evenly and let it marinate while preparing other ingredients.
Cook the sushi rice according to package instructions. Once cooked, let it cool slightly and then divide it among four serving bowls.
Prepare the vegetables by slicing the cucumber, julienning the carrot, and dicing the avocado.
In a non-stick skillet over medium-high heat, cook the marinated shrimp for about 2-3 minutes on each side until they are pink and opaque.
Assemble the poke bowls by arranging the cooked shrimp, cucumber slices, julienned carrots, diced avocado, edamame, and seaweed salad over the rice in each bowl.
Sprinkle chopped green onions and toasted sesame seeds over the top.
Garnish with lime wedges on the side for squeezing before serving.
Serve immediately for the freshest flavors.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 4935 mg | 215% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 29.6 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 718 mg | 55% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3302 mg | 70% | |
*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.
