Looking for shrimp poke bowl recipes or quinoa poke bowl recipes? Why not combine these two in one protein rich poke bowl. A customizable recipe that features quinoa as a base, smoky shrimp, crunchy and creamy toppings, finished with a flavorful soy free sauce.
Rinse thoroughly under cool water. Add liquid and bring to a boil – 1 cup quinoa to 1 3/4 cups water is the perfect ratio. Use water or broth and salt.
Turn the heat down to the lowest setting, cover and cook for 5 minutes.Remove from heat and let stand for 10-15 minutes, covered without peeking! Fluff the quinoa gently with a fork and serve.
Cook The Shrimp
Make sure to defrost prior to using, tap dry with a paper towel.
To make the shrimp more flavorful, first I sautéed some onion and garlic in a preheated skillet with a touch of oil. Then I transferred the shrimp in the skillet (arranged in a single layer). Season with salt and smoked paprika (for a smoky flavor), cook for 1 minute then flip and cook on the other side.
Add some maple syrup to the pan (optional) after you remove the shrimp, and let the juices thicken to a glaze consistency. Then add back the shrimp to coat. Set aside to cool.
Assemble The Poke Bowl
Place the desired amount of quinoa in a bowl, top with shrimp and the rest of the toppings.
Finish with sauce and a sprinkle of sesame seeds. The poke sauce will drip down into the veggies and quinoa, helping to flavor them.
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Notes
Tips For Assembling The Poke Bowl
For an easierserving, prepare all ingredients in advance and assemble later when you are ready to eat.
Aim for a variety of textures and flavors, add something cold and crunchy like fresh vegetables and leafy greens, something creamy like avocado, and something preserved like pickled vegetables. The sharp salty flavor of fermented ingredients adds a nice punch to the poke bowl.
Serve the base(quinoa) warm or cold, it’s up to you, some people say the contrast of warm and cold toppings is what makes it special.
Make it paleo and low carb – replace the quinoa with cauliflower rice, zucchini doodles or some greens.
Whole30 poke bowl – use the suggestions above and remove any sweetener.
Storing The Assembled Poke Bowl
Storing leftovers: Refrigerate the assembled poke bowl for up to 3-4 days in an airtight container. Remove the avocado (consume it) as it will get darker once exposed to oxygen for more than 2 hours.
Freezing: Its best to freeze the quinoa and shrimp (up to 3 months), in an airtight container. The rest of ingredients it’s best to add fresh when needed.
Reheating: Place the frozen quinoa and shrimp in a small pot or skillet that has tight fitting lid and simmer covered on low with a splash of water or broth, until heated through. Basically, steam it. Then add the fresh toppings as desired.