Low-Carb Shrimp Poke Bowl Recipe
Dive into a fresh and vibrant Shrimp Poke Bowl, layered with cauliflower rice, crisp cucumbers, and a spicy aioli drizzle.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 6 cups Cauliflower Rice
- 1 lb. Bag Frozen Raw Shrimp, Uncooked
- 1 Medium Cucumber, Diced
- 1 Green Onion, Chopped
- ½ cup Vinegar
- 1 tbsp. Sesame Oil
- 1 tbsp. Sriracha
- 2 tsp. Soy Sauce
- 1 tsp. Vinegar
- ¼ cup Approved Mayonnaise
- To taste Salt and Pepper
Preparation
Step 1
If needed, thaw the shrimp. Season them lightly with salt.
Step 2
In a pan, heat 1 tbsp sesame oil over medium heat.
Step 3
Cook the shrimp for about 2-3 minutes per side until they turn pink and are fully cooked. Put the cooked shrimp in the fridge to chill.
Step 4
In a large bowl, toss the cauliflower rice with a splash of vinegar, salt, and pepper.
Step 5
Assemble the poke bowl by placing the seasoned cauliflower rice at the bottom, topping with the chilled cooked shrimp and cucumber.
Step 6
In a small bowl, mix the aioli ingredients (sriracha, soy sauce, vinegar, and mayonnaise) until smooth.
Step 7
Drizzle the aioli over the top and garnish with chopped green onion
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