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Fun fact: Did you know that the word “poke” means “to slice” in the Hawaiian language? True Hawaiian poke can be traced back to a simple dish of freshly caught fish massaged with seaweed, sea salt and sometimes crushed inamona (or kukui nuts). Perfect for summer, I love this colorful, AIP version of the dish!
Shrimp Poke Bowl
Prep time
Total time
Serves: 4 servings
Ingredients
- Cauliflower rice, prepared and seasoned as desired (or microwavable cauliflower rice to save time)
- Cucumbers, sliced
- Mango, sliced into small chunks
- Avocado, sliced/chopped
- 1 lb shrimp, peeled, deveined, boiled and sliced as desired
- Roasted garlic granules/powder (plain garlic powder works too)
- Sea salt
- Garnishes:
- Purple cabbage, sliced
- Green onion, sliced
- AIP-friendly seaweed
- Lime wedges
- Dipping sauce:
- Coconut aminos
- A splash of lime juice
- Honey as desired
- You could also use my Teriyaki sauce here
Instructions
- Assemble small-medium sized bowls with all main ingredients, beginning with the cauliflower rice as your base and season with roasted garlic seasoning and sea salt as desired.
- Next, add your shrimp, cucumbers, mango and avocado.
- Top with garnishes.
- Drizzle or dip with your sauce of choice and enjoy!
1 comment
I can’t wait to try this poke bowl recipe!