Poke bowl with shrimp

This shrimp poke bowl is like a little edible rainbow: fresh, vibrant, and incredibly satisfying. It starts with a base of fluffy rice, topped with juicy shrimp, bright orange pieces, crisp cucumber, creamy avocado, and a handful of edamame. Every bite brings a perfect mix of textures: soft, crunchy, and melt-in-your-mouth smooth.

Nutritionally, this bowl is a powerhouse without trying too hard. The shrimp bring lean protein to keep you full and support muscle health. Edamame adds plant-based protein and fiber, while avocado delivers healthy fats that are great for your heart and help you absorb vitamins. The orange contributes vitamin C and natural sweetness, and the cucumber keeps everything light and hydrating. Altogether, it’s a meal that feels indulgent but fuels your body in all the right ways.

Best of all, it’s wonderfully easy to make. Cook the rice, prepare the shrimp, slice your fresh ingredients, and assemble: no fuss, just fresh flavors coming together in one nourishing, colorful bowl.

Ingredients: (for 2 portions)

• 2 small cucumbers
• 60 g edamame
• 1 ripe avocado
• 1 orange
• 1 tablespoon spicy barbecue seasoning (or any other slightly spicy steak or fish seasoning)
• 1 tablespoon black sesame seeds
• Spicy sriracha mayo (or any similar sauce you like or have at home)
• 350 g fresh shrimp
• 150 g sushi rice (or other short-grain rice)
• Fresh dill and a few sprigs of fresh chives
• Salt and pepper to taste
• A drizzle of olive oil

Preparation:

Cook the rice in a pot with water and a pinch of salt until tender. When it’s gonna be ready, we will drain and divide it between bowls.

While the rice is cooking, prepare the rest of the ingredients. Rinse the shrimp under running water and let them drain in a sieve.

Remove the pit and peel from the avocado, then slice it evenly.

Using a vegetable peeler, shave the cucumbers into thin ribbons.

Finely chop the fresh herbs.

Cut the orange in half: squeeze the juice from one half into a bowl, peel the other half, then cut it into small cubes.

In a deep pan, heat a drizzle of oil, then add the shrimp along with the barbecue seasoning and cook for 2–3 minutes. Pour in the orange juice, season with salt and pepper, and mix well. Let everything cook for about another minute over medium heat, then turn off the heat.

Now it’s time to assemble: divide all the ingredients evenly between two bowls, then finish with the orange pieces, black sesame seeds, fresh herbs, and a drizzle of spicy mayo.

Serve immediately, while everything is still slightly warm.

If you try the recipe, let me know how you liked it! ☺️

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