Whole30 Shrimp Poke Bowl

Dive into a vibrant and satisfying Whole30 Shrimp Poke Bowl that’s as nourishing as it is delicious! This wholesome recipe swaps traditional rice for tender cauliflower rice, creating a nutrient-packed base that’s both grain-free and paleo-friendly. Succulent shrimp are marinated in a zesty blend of coconut aminos, fresh lime juice, sesame oil, ginger, and garlic, then quickly seared to perfection. Topped with a rainbow of fresh veggies—creamy avocado, crisp cucumber and radishes, crunchy carrot, and aromatic green onions—each bite is a burst of flavor and texture. Finished with a sprinkle of sesame seeds for a nutty crunch, this quick 25-minute meal is the ultimate healthy dinner or lunch option. Perfect for Whole30 enthusiasts, low-carb eaters, or anyone craving a delicious, guilt-free poke bowl!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound large shrimp, deveined and peeled
• 0.25 cup coconut aminos
• 3 tablespoons lime juice, freshly squeezed
• 2 tablespoons sesame oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 large avocado, diced
• 1 medium cucumber, thinly sliced
• 4 whole radishes, thinly sliced
• 2 stalks green onions, chopped
• 1 large carrot, julienned
• 4 cups cauliflower, riced
• 2 tablespoons sesame seeds
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a medium bowl, combine coconut aminos, lime juice, sesame oil, minced ginger, and minced garlic. Stir the mixture well to create the marinade.

Step 2

Add the shrimp to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

Step 3

While the shrimp are marinating, prepare the vegetables: dice the avocado, thinly slice the cucumber and radishes, chop the green onions, and julienne the carrot.

Step 4

In a frying pan over medium heat, add the riced cauliflower. Cook for about 5 minutes or until it becomes tender, stirring occasionally. Season with sea salt and black pepper. Divide the cauliflower rice into four serving bowls.

Step 5

Remove the shrimp from the marinade and discard any excess liquid. Heat a skillet over medium-high heat and cook the shrimp for 2 minutes on each side or until they are pink and opaque.

Step 6

Assemble the bowls by arranging the cooked shrimp over the cauliflower rice. Distribute the avocado, cucumber, radishes, carrot, and green onions evenly among the bowls.

Step 7

Sprinkle sesame seeds over each poke bowl for added texture and flavor. Serve immediately and enjoy your Whole30 Shrimp Poke Bowl!

Nutrition Facts

Serving size	(1940.5g)

Amount per serving	% Daily Value*
Calories	1470.6

Total Fat 71.1g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 15.8g
Cholesterol 885.8mg	0%
Sodium 3396.2mg	0%
Total Carbohydrate 95.1g	0%
Dietary Fiber 34.5g	0%
Total Sugars 37.2g
Protein 134.1g	0%

Vitamin D 0IU	0%
Calcium 491.0mg	0%
Iron 8.8mg	0%
Potassium 5206.9mg	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: 41.1%

Protein: 34.5%

Carbs: 24.4%