Spicy Shrimp Poke Bowl with Brown Rice (gluten-free, dairy-free)

Spicy Shrimp Poke Bowl with Brown Rice (gluten-free, dairy-free)


An easy to make spicy shrimp poke bowl with brown rice

My absolute favorite seafood dish is sushi (I didn’t like it at first, but soon it became my favorite). I’ve been intrigued by Asian cuisine ever since my obsession with Mulan as a child. The concept of eating from a bowl (common for many Asian cuisines) somehow seems more comforting than eating from a plate. As a child I would sometimes insist on eating from a bowl just so I could get that ‘Mulan’ experience.

This recipe is gluten-free, dairy-free and refined sugar-free. It’s also easy to make, filling, and nutrient dense with good protein, healthy fats and good whole carbs. Oh, and it’s definitely tasty!


When I first heard about poke bowls, I quickly became obsessed. Various kinds of food organized neatly in a bowl? Yes, please! So I decided to create my own version of the poke bowl (loosely) inspired by my love of Japanese cuisine – namely, sushi. While I have made sushi bowls before, I wanted to experiment with more of a ‘poke style’ bowl while incorporating some of my favorite sushi ingredients.

The word ‘poke’ is Hawaiian for ‘to slice’ implying that everything is sliced up into small pieces. Just the way I like it! It’s then served on a bed of rice or quinoa in a bowl. Heaven!

Poke bowls are also usually really healthy and pretty easy to make, and this one is no exception.

I’ve used brown rice as my base, (the rice can be served warm or cold, but I prefer warm) and added some typical ‘poke style’ ingredients such as edamame and shredded carrot together with my some of my favorite sushi ingredients like shrimp, seaweed and soy sauce (I’ve used a healthier soy sauce alternative called coconut aminos).

Unfortunately, it can be difficult to find fresh shrimp, so I’ve been using fully-cooked frozen shrimp which I’ve found works quite well and is super easy to use (just remember to un-shell them if you’re using fresh!). Because the shrimp are already cooked, you don’t have to cook them at a specific temperature to ensure that they are ‘safe’ to eat. Instead, you can just throw them in the frying pan with some finely chopped bell peppers, rice  vinegar, coconut  aminos,  chili  powder,  mayonnaise,  onion  powder,  lime  juice,  salt  and  pepper to taste.  The cooking time should not take long, and while you’re waiting you can prepare some vegetables like the shredded carrot, cucumber and avocado.

Once everything is prepped, you can throw it all into a bowl and sprinkle it with some seaweed for the final touch. Seaweed contains all sorts of vitamins, minerals, antioxidants and fibre, including iodine and tyrosine which may aid in thyroid function.

This is a bowl full of good stuff! From edamame and shrimp which are high in protein, to avocado which is rich in healthy fats, to the various nutrients found in all of the fresh vegetables used. This recipe is not just a poke bowl, it’s a power bowl!



-1  cup  cooked  brown  rice

-1/2  cup  cooked  edamame

-1/2  small  avocado

-1/3  cup  crumbled  dried  seaweed

-1/2  cup  chopped  cucumber

-1/2  cup  shredded  carrot

-2  Tablespoons  rice  vinegar  (or  coconut  vinegar)

-1  Tablespoon  coconut  aminos  (or  soy  sauce)

-20  medium  fully  cooked  frozen  shrimp

-1  small-medium  red  bell  pepper

-1/4  teaspoon  chili  powder  (or  to  taste)

-1  teaspoon  mayonnaise 

-1/2  teaspoon  onion  powder  (or  garlic  powder)

-fresh  lime  juice

– sea salt  and  black pepper  to  taste

(serves one or two)


-Leave  shrimp  out  to  thaw, and then un-shell

-Cook  or  heat  brown  rice

-To  a  frying  pan  add  finely  chopped  bell  pepper  with  the  shrimp (remember to un-shell!),  as  well  as  1  Tablespoon  of  rice  vinegar,  1  Tablespoon  of  coconut  aminos,  chili  powder,  mayonnaise,  onion  powder,  lime  juice,  salt  and black pepper

-Cook  over  medium  heat  on  the  stove  until  fully  cooked

-Prepare  and  chop  the  vegetables

-Toss  the  chopped  cucumber  in  1  Tablespoon  of  rice  vinegar,  salt  and  pepper

-Once  all  of  the  ingredients  are  prepped,  add  the  cooked  brown  rice  to  a  bowl  (this  is  served  hot)  with  the  cooked  shrimp  on  top  of  the  rice

-Then  add  the  edamame,  shredded  carrot,  chopped  cucumber,  and  avocado  on  top  of  the  rice  as  well  (these  are  served  cold)

-Lastly,  crumble  dried  seaweed  on  top  and  add  more  salt  and  pepper  if  needed

-Eat  and  enjoy!



-recipe serves one or two

-roughly 300 calories per serve with 2 servings

-roughly 600 calories as a one serve meal



To give you an example of what a balanced weight-loss diet can look like, I’m currently giving my 3 day eating plan away for FREE – But won’t always be. Make sure you grab a copy!

Photos and recipe by Liezl Jayne Strydom – for liezljayne.com