Shrimp poke bowl Recipe Gluten-free and dairy-free (casein-free).

PORTIONS: 4


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ORGANIC INGREDIENTS

Shrimp:

  • 1 clove garlic, finely chopped
  • 1 bag raw and peeled shrimp (340 g)
  • 5 ml (1 tsp) lime juice
  • Salt and pepper, to taste

Rice:

  • 570 g (4 cups) cooked rice
  • 30 g (1/8 cup) rice vinegar
  • 5 ml (1 tsp) cane sugar
  • 2,5 ml (1/2 tsp) salt

Vegetables:

  • 105 g (3/4 cup) frozen, shelled edamame
  • 140 g (1 cup) mango, cubed
  • 2 carrots, finely julienned
  • 2 avocados, sliced
  • 1/2 English cucumber, seeded and cut into tiny cubes

Dressing:

  • 165 g (3/4 cup) mayonnaise
  • 5 ml (1 tsp) sesame oil
  • 5 ml (1 tsp) maple syrup
  • Sriracha, to taste

Garnish:

  • Cilantro
  • Green onion, sliced
  • Sesame seeds

PREPARATION

  1. In a pan, heat the oil on medium heat. Add the garlic and cook for about 1 minute.
    Add the shrimp and lime, cook until the shrimp is cooked. Salt and pepper. Set aside.
  2. Bring a small saucepan of water to boil. Add the edamame and blanch 3 minutes. Drain and set aside.
  3. In the cooked rice, add the vinegar, sugar, and salt.
  4. In a bowl, combine all the dressing ingredients and mix well.
  5. To plate, start with 1 cup of rice as the base. Then add the vegetables and shrimp. Drizzle the dressing on top and garnish with the cilantro, green onions, and sesame seeds.
Recipe Shrimp poke bowl Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This recipe is simply exquisite. It is easy to make and appeals to everyone since the ingredients are interchangeable. Try this pre-prepared lunch bowl, you will be totally charmed. Bye bye sandwiches!!!

TIP

The beauty of the poke bowl is that you can change it according to your taste, your whims, and according to what you have on hand. For example, protein can be replaced with salmon (cooked or raw), tofu, tuna, etc. Vegetables can also vary.