Gluten-Free Shrimp Poke Bowl

Dive into the vibrant flavors of a Gluten-Free Shrimp Poke Bowl, a wholesome and refreshing dish perfect for lunch or dinner. This recipe combines tender, marinated shrimp sautéed to perfection with a colorful array of fresh toppings like creamy avocado, crisp cucumbers, julienned carrots, and savory seaweed salad, all served atop fluffy sushi rice. Tossed in a tangy-sweet blend of tamari, sesame oil, and honey, the shrimp bring a bold and satisfying flavor without any gluten. A sprinkle of green onions, sesame seeds, and optional red pepper flakes adds the perfect finishing touch. Ready in just 30 minutes, this easy-to-make poke bowl delivers a restaurant-quality meal that’s packed with nutrients, gluten-free, and perfect for sharing!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Shrimp, peeled and deveined
• 60 ml Tamari (gluten-free soy sauce)
• 15 ml Sesame oil
• 15 ml Rice vinegar
• 5 ml Honey
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 240 grams Sushi rice
• 360 ml Water
• 1 medium Cucumber, thinly sliced
• 1 large Avocado, diced
• 1 medium Carrot, julienned
• 100 grams Seaweed salad
• 2 stalks Green onions, sliced
• 1 tbsp Sesame seeds
• 0.5 tsp Red pepper flakes, optional

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium pot, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes until the water is absorbed.

Step 3

Remove from heat and let the rice stand, covered, for 10 minutes, then fluff with a fork.

Step 4

While the rice is cooking, prepare the marinade. In a medium bowl, mix together tamari, sesame oil, rice vinegar, honey, minced garlic, and grated ginger.

Step 5

Add the shrimp to the marinade, ensuring they are well coated. Let them marinate for 10 minutes.

Step 6

In a pan over medium heat, sauté the marinated shrimp for 3-4 minutes on each side until cooked through and pink.

Step 7

To assemble the poke bowl, divide the cooked rice among four bowls.

Step 8

Top each bowl evenly with cooked shrimp, cucumber slices, diced avocado, julienned carrot, and seaweed salad.

Step 9

Garnish with sliced green onions, sesame seeds, and a sprinkle of red pepper flakes if using.

Step 10

Serve immediately and enjoy your gluten-free shrimp poke bowl.

Nutrition Facts

Serving size	1907 grams (1907.0g)

Amount per serving	% Daily Value*
Calories	1557

Total Fat 58.70g	75%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 8.00g
Cholesterol 977mg	326%
Sodium 4993mg	217%
Total Carbohydrate 134.40g	49%
Dietary Fiber 22.30g	80%
Total Sugars 17.90g
Protein 143.60g	287%

Vitamin D 0IU	0%
Calcium 428mg	33%
Iron 9mg	48%
Potassium 3442mg	73%

*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.

Source of Calories

Fat: 32.2%

Protein: 35.0%

Carbs: 32.8%