Bright shrimp bowl with mango, edamame, and fresh vegetables, ready in 20 minutes for a nutritious meal.
# What's Needed:
→ Seafood
01 - 7 oz raw shrimp, peeled and deveined
→ Grains
02 - 2/3 cup cooked brown rice or cauliflower rice
→ Fruits & Vegetables
03 - 1 ripe mango, diced
04 - 3.5 oz shelled edamame, thawed if frozen
05 - 1 small cucumber, thinly sliced
06 - 1 small carrot, julienned
07 - 1 avocado, sliced
08 - 2 scallions, thinly sliced
→ Poke Sauce
09 - 2 tablespoons low-sodium soy sauce or tamari
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon honey or agave syrup
13 - 1 teaspoon sriracha, optional
14 - 1 teaspoon grated fresh ginger
15 - 1 small garlic clove, minced
→ Toppings & Garnish
16 - 1 teaspoon toasted sesame seeds
17 - 1 tablespoon chopped fresh cilantro, optional
18 - Lime wedges for serving
# How To Make It:
01 - Heat a non-stick skillet over medium-high heat and lightly spray with cooking oil. Add shrimp and cook 2-3 minutes per side until opaque and pink. Transfer to a plate.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic until fully incorporated.
03 - Divide rice evenly between two bowls. Arrange shrimp, mango, edamame, cucumber, carrot, and avocado artfully on top of rice.
04 - Drizzle poke sauce evenly over each bowl, distributing throughout all components.
05 - Top with scallions, sesame seeds, cilantro, and a squeeze of fresh lime juice before serving.
