Nut-Free Shrimp Poke Bowl

Dive into the vibrant flavors of this Nut-Free Shrimp Poke Bowl, a wholesome, allergy-friendly twist on a Hawaiian classic. This recipe features tender, marinated shrimp cooked to perfection and served atop a bed of fluffy sushi rice, surrounded by a colorful array of fresh toppings like cucumber, carrot, avocado, edamame, and seaweed salad. The marinade, a harmonious blend of soy sauce, sesame oil, rice vinegar, and a kick of sriracha, infuses the shrimp with bold umami flavors, while a sprinkle of toasted sesame seeds and a squeeze of lime add the perfect finishing touch. Ready in just 30 minutes, this easy, nut-free poke bowl is perfect for busy weeknights or an impressive lunch option. Savor a healthy, customizable meal that's as visually stunning as it is delicious!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Add the shrimp to the marinade. Toss to coat evenly and let it marinate while preparing other ingredients.

Step 3

Cook the sushi rice according to package instructions. Once cooked, let it cool slightly and then divide it among four serving bowls.

Step 4

Prepare the vegetables by slicing the cucumber, julienning the carrot, and dicing the avocado.

Step 5

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.

Step 6

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.

Step 7

Sprinkle chopped green onions and toasted sesame seeds over the top.

Step 8

Garnish with lime wedges on the side for squeezing before serving.

Step 9

Serve immediately for the freshest flavors.

Nutrition Facts

Serving size	1755.6 grams (1755.6g)

Amount per serving	% Daily Value*
Calories	1992

Total Fat 82.20g	105%
Saturated Fat 12.70g	64%
Polyunsaturated Fat 18.30g
Cholesterol 560mg	187%
Sodium 4935mg	215%
Total Carbohydrate 216.90g	79%
Dietary Fiber 32.50g	116%
Total Sugars 29.60g
Protein 109.70g	219%

Vitamin D 16IU	80%
Calcium 719mg	55%
Iron 14mg	77%
Potassium 3302mg	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.

Source of Calories

Fat: 36.2%

Protein: 21.4%

Carbs: 42.4%