½poundcooked shrimppeeled and deveined; tail removed; chopped in smaller pieces if shrimp is large
1cupcarrotdiced
1cupcucumberdiced
1cupedamamecooked and shelled
¼cupcilantrochopped
1cupmangodiced
Creamy Poke Sauce
3Tablespoonsmayonnaiseany type
1teaspoonsrirachause ½ teaspoon for a less spicy version
1teaspoonhoneyor sweetener or choice
1Tablespoonseasoned rice vinegar
Instructions
Combine quinoa and 1 ⅔ cups water in a medium saucepan. Bring to a boil then reduce heat, cover and simmer for about 15 minutes or until water has absorbed.
Add the remaining ingredients to a bowl and toss to combine.
Stir in quinoa when finished.
Whisk together dressing ingredients until thoroughly combined.
Drizzle creamy poke sauce over the top and enjoy.
Notes
For lower-carb version use spiralized zucchini, cauliflower rice or salad greens for the base.
Use plain rice wine vinegar and your sweetener of choice to make the poke sauce NO CARB!
ALL of the ingredients can be prepared ahead of time. Shrimp Poke Bowls can be served hot or cold.
For meal prep, mix everything together and portion in sealable containers for lunches or dinners the next few days.
For parties, prepare the ingredients and allow guests to assemble their own poke bowls.