Dairy-Free Shrimp Poke Bowl

Dive into the fresh, vibrant flavors of this Dairy-Free Shrimp Poke Bowl, a wholesome and customizable meal perfect for seafood lovers seeking a dairy-free option. Featuring tender, marinated shrimp infused with soy sauce, sesame oil, and ginger, served atop fluffy jasmine rice, this poke bowl is packed with nutrients and textures. Crisp cucumber, creamy avocado, and colorful julienned veggies add a delightful crunch and visual appeal, while toasted sesame seeds and nori strips bring a touch of umami. Simple to prepare and ready in just 35 minutes, this recipe is an ideal choice for a quick, healthy dinner or meal prep. Perfect for those who love poke bowls but need a dairy-free twist!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 12 pieces jumbo shrimp, peeled and deveined
• 1 cup jasmine rice
• 2 cups water
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon honey
• 2 tablespoons rice vinegar
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 1 medium cucumber, thinly sliced
• 1 large avocado, sliced
• 1 medium red bell pepper, julienned
• 1 medium carrot, julienned
• 2 pieces scallions, chopped
• 1 tablespoon sesame seeds
• 2 sheets nori sheets, cut into thin strips

Directions

Step 1

Start by cooking the jasmine rice. Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 2

While the rice is cooking, marinate the shrimp. In a small bowl, whisk together 3 tablespoons of soy sauce, 2 teaspoons of sesame oil, 1 tablespoon of honey, 2 tablespoons of rice vinegar, 1 teaspoon of grated fresh ginger, and 1 minced garlic clove. Add 12 pieces of peeled and deveined shrimp, ensuring they are well coated in the marinade. Let them marinate for at least 10 minutes.

Step 3

Heat a non-stick skillet over medium-high heat and add the marinated shrimp. Cook for 2-3 minutes on each side, or until the shrimp are pink and cooked through. Remove from the skillet and set aside.

Step 4

Prepare the vegetables while the shrimp cooks. Thinly slice 1 medium cucumber, julienne 1 medium red bell pepper and 1 medium carrot, slice 1 large avocado, and chop 2 scallions.

Step 5

Assemble the poke bowls by dividing the cooked rice between two bowls. Arrange the cooked shrimp, sliced cucumber, sliced avocado, julienned red bell pepper, and julienned carrot around the rice.

Step 6

Garnish each bowl with chopped scallions, a sprinkle of sesame seeds, and nori strips.

Step 7

Serve immediately and enjoy your dairy-free shrimp poke bowl!

Nutrition Facts

Serving size	(1716.4g)

Amount per serving	% Daily Value*
Calories	1327.3

Total Fat 64.8g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 13.8g
Cholesterol 340.2mg	0%
Sodium 2070.8mg	0%
Total Carbohydrate 132.1g	0%
Dietary Fiber 23.5g	0%
Total Sugars 31.8g
Protein 66.0g	0%

Vitamin D 0IU	0%
Calcium 364.5mg	0%
Iron 5.9mg	0%
Potassium 2795.0mg	0%

*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: 42.4%

Protein: 19.2%

Carbs: 38.4%