Shrimp Poke Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 pound large shrimp (deveined and peeled)

1 tsp salt

½ tsp black pepper

2 tbsp butter

1 cup Persian cucumbers (sliced)

1 tbsp rice vinegar

1 tsp honey

Pinch of red chili flakes

Pinch of salt

¼ cup low-sodium soy sauce

1 tbsp Dijon mustard

2 tsp honey

2 cloves cloves (minced)

1 tsp fresh ginger (grated)

2 cups cooked jasmine, basmati, sushi, or brown rice

⅔ cup shelled edamame (warmed or chilled)

1 avocado (sliced or cubed)

Fresh mango or pineapple (cubed)

Sesame seeds

Green onion (thinly sliced)

Drizzle of sriracha sauce (optional for spice)

Directions

Make the cucumber salad. In a small bowl, toss the cucumbers, rice vinegar, honey, chili flakes, and salt. Set to the side.

Make the dressing. Mix all the sauce ingredients together and place to the side.

Dry the Shrimp. Pat the shrimp dry with a paper towel and generously season with salt and pepper.

Make the shrimp. Heat a large saucepan with the butter over medium heat. When hot, add the shrimp in a single layer to the pan. If your pan is too small, do this in batches, or else the shrimp will not get crispy. Cook for 2 minutes, then flip and cook for another 1 - 2 minutes until the shrimp is pink and cooked through.

Assemble the bowls. Add the rice to four bowls, along with your cucumber salad, avocado, green onions, mango or pineapple, and shrimp. Garnish with sesame seeds and a drizzle of the poke sauce.

Nutrition

• Calories: 346 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Cholesterol: 158 mg
• Sodium: 980 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 23 g