SPICY SHRIMP POKE BOWL RECIPE
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!
THIS AIN’T YOUR TYPICAL POKE BOWL
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!
SPICY SHRIMP POKE BOWL RECIPE
-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
MADE WITH LOVE BY LIEZL JAYNE XO
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Photos and recipe by Liezl Jayne Strydom – for liezljayne.com