Whole30 Shrimp Poke Bowl
Fresh, vibrant, and totally Whole30-approved, this Shrimp Poke Bowl is a flavor-packed feast that showcases tender, marinated shrimp atop a bed of seasoned cauliflower rice. Perfectly balanced with crisp vegetables like cucumber, radishes, and julienned carrots, plus creamy avocado, this recipe is brimming with texture and nutrients. Made with zesty coconut aminos, sesame oil, and lime juice, the marinade infuses the shrimp with rich umami and citrus notes for a mouthwatering punch. Finished with a sprinkle of sesame seeds, this paleo, gluten-free, and low-carb dish is as visually stunning as it is good for you—a quick and easy meal that’s ready in just 25 minutes.
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Recipe Information
Ingredients
- 1 pound large shrimp, deveined and peeled
- 0.25 cup coconut aminos
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 large avocado, diced
- 1 medium cucumber, thinly sliced
- 4 whole radishes, thinly sliced
- 2 stalks green onions, chopped
- 1 large carrot, julienned
- 4 cups cauliflower, riced
- 2 tablespoons sesame seeds
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, combine coconut aminos, lime juice, sesame oil, minced ginger, and minced garlic. Stir the mixture well to create the marinade.
Add the shrimp to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
While the shrimp are marinating, prepare the vegetables: dice the avocado, thinly slice the cucumber and radishes, chop the green onions, and julienne the carrot.
In a frying pan over medium heat, add the riced cauliflower. Cook for about 5 minutes or until it becomes tender, stirring occasionally. Season with sea salt and black pepper. Divide the cauliflower rice into four serving bowls.
Remove the shrimp from the marinade and discard any excess liquid. Heat a skillet over medium-high heat and cook the shrimp for 2 minutes on each side or until they are pink and opaque.
Assemble the bowls by arranging the cooked shrimp over the cauliflower rice. Distribute the avocado, cucumber, radishes, carrot, and green onions evenly among the bowls.
Sprinkle sesame seeds over each poke bowl for added texture and flavor. Serve immediately and enjoy your Whole30 Shrimp Poke Bowl!
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 37.2 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 5207 mg | 111% | |
*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.
