This Keto Shrimp Poke Bowl is such an easy and delicious lunch or dinner that you can make in about 30 minutes.
Shrimp is great to use when looking for a quick and healthy meal because it cooks really quickly.
All the flavors of this delicious Keto Shrimp Poke come together with a spicy sriracha aioli sauce!
If you are a fan of sushi bowls but want to keep your carbs low, then this keto shrimp poke bowl is the perfect option! You could also make my Spicy Salmon Poke or my Trader Joe's Poke Bowl into a keto version using the same concept.
Why I am over the spoon for this recipe:
- It is a quick and easy low carb lunch or dinner
- It is loaded with vegetables
- It is full of flavor!
What do you need to make a Keto Shrimp Poke Bowl:
Shrimp - uncooked shrimp is best so you can control how much the shrimp cooks. Fresh or frozen is fine (I usually use frozen!) but just allow the shrimp to thaw first if using frozen.
Cauliflower rice: Fresh or frozen also works here!
Vegetables: such as cucumber, carrots, radishes, edamame, red cabbage
Rice vinegar: you will use this for a quick pickle of vegetables
Mayonnaise: for your aioli
Soy sauce: use Tamari or coconut aminos if gluten-free
Sriracha: adds that amazing spice!
Optional additions: sesame oil, cilantro, avocado, lime juice, or sesame seeds
How to make Keto Shrimp Poke Bowls
- Start by cutting cucumber and place in a shallow bowl, covering with rice vinegar for a quick pickle while you cook.
- Pat your shrimp dry! Season and cook, then set aside.
- Cook cauliflower rice according to instructions.
- Make your sriracha mayo sauce in small bowl.
- Build your Keto Shrimp Poke Bowl by layering cauliflower rice, shrimp, pickled vegetables, sauce, and optional garnishes.
Variations:
You can make this keto shrimp bowl using any protein of choice, it works well with tuna, salmon, or tofu if you are vegetarian.
If you are not keto or need a heartier option for others in your home, make a side of white rice and build a bowl with white rice instead of cauliflower rice.
Not a fan of cauliflower rice but still want to make a keto poke bowl without cauliflower rice? Shiritaki Rice is a great option! I buy this on Thrive Market or Miracle Noodle is a great brand.
You could also use cabbage as a base and omit any rice options.
Storage:
Store leftovers without the sriracha sauce and add that when you are ready to serve.
Eat leftovers within 3 days and store them in the refrigerator.
This does not freeze, unfortunately.
While traditional poke bowls are made with sushi grade raw tuna, shrimp must be cooked to eat and you cannot eat raw shrimp.
A traditional poke bowl originates from Hawaii and is pronounced "Pokay."
Shrimp starts to curl as it is cooked. Make sure to remove the shrimp from the heat when it starts to make a C shape and before it turns to a circle.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Keto Shrimp Poke Bowl
Ingredients
- 1 bag cauliflower rice
- 1 lb. bag frozen raw shrimp (uncooked)
- 1 medium cucumber
- ½ cup rice vinegar
- salt and pepper
- 2 tbsp sesame oil
Aioli
- 1 tbsp sriracha
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- ⅓ cup mayonnaise
Instructions
- Cut cucumber into small slices and place in a bowl. Cover cucumbers with rice vinegar and set aside to "pickle" while cooking.
- Cook cauliflower rice according to instructions, drizzle with ½ tablespoon sesame oil, salt and pepper, and set aside.
- Pat shrimp dry with a paper towel and season with salt and pepper.
- Heat 1 table spoon sesame oil in a pan over medium heat and cook shrimp for 3 minutes on each side.
- Make aioli in a small bowl by whisking together mayonnaise, sriracha, soy sauce, and rice vinegar.
- Build your bowl with cauliflower rice, cucumber, shrimp, and aioli. Drizzle with a little sesame oil.
- Add optional toppings such as cilantro, edamame, or sesame seeds.
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