Poke bowls have become a staple for good reason: they’re vibrant, refreshing, endlessly customizable, and packed with flavor. This Shrimp Poke Bowl takes inspiration from the traditional Hawaiian dish while keeping it perfectly aligned with a lectin-conscious lifestyle. This Poke Bowl is loaded with clean protein and nutrient-dense ingredients that support brain function. To learn more about brain-boosting proteins, watch my episode here .It’s light yet satisfying, quick to prepare, and ideal for busy days when you want something nourishing that still feels special. 

Flavor-Packed, Gut-Friendly Ingredients

Instead of raw fish, this version uses cooked wild shrimp, which is widely available and easy to work with. Shrimp provides clean protein and a naturally sweet flavor that pairs beautifully with the savory, umami-rich sauce. Coconut aminos replace traditional soy sauce, keeping the dish gluten- and lectin-free, while rice vinegar and a touch of stevia balance the flavors with gentle acidity and subtle sweetness. Sesame seeds and dried seaweed add that unmistakable poke flavor and bring valuable minerals along with them. The shrimp are lightly sautéed with fresh ginger and garlic in sesame oil, creating a fragrant base that tastes like it came straight from your favorite poke shop. Everything comes together in minutes, making this bowl perfect for lunch or dinner. 

Customizable, Quick, and Satisfying

Serving it over cauliflower rice keeps it light while still giving you that classic bowl experience. Creamy avocado and optional seaweed salad add texture, richness, and extra nutrients. This recipe is also incredibly flexible. Prefer fish? Swap in sushi-grade fish. Looking for a plant-based option? Hearts of palm work beautifully. Add a drizzle of Sriracha if you like heat, or keep it mild and refreshing. However you customize it, this Shrimp Poke Bowl delivers bold flavor, clean ingredients, and a satisfying meal that leaves you energized, not weighed down.

Ingredients

Serves 1

• 1 tablespoon rice wine vinegar
• 1 tablespoon coconut aminos
• 2 tablespoons avocado mayonnaise
• 1 teaspoon sesame seeds
• 1–2 drops stevia
• 1 tablespoon diced dried seaweed (nori), crumbled
• 1 tablespoon sesame oil
• 1 teaspoon fresh minced ginger
• 1 clove garlic, minced
• 3 ounces wild shrimp, deveined and shelled (or hearts of palm), chopped
• 1 cup steamed cauliflower rice
• ¼ avocado, sliced
• ¼ cup seaweed salad (optional)
• Sriracha or other hot sauce (optional)

Instructions

1. In a small bowl, whisk together rice vinegar, coconut aminos, avocado mayonnaise, sesame seeds, stevia, and dried seaweed. Set aside.
2. Heat sesame oil over medium heat in a skillet. Add ginger, garlic, and shrimp. Cook, stirring occasionally, for 2–3 minutes, until shrimp are cooked through.
3. Toss the cooked shrimp with the prepared sauce.
4. Serve over cauliflower rice and top with avocado and seaweed salad, if using. Drizzle with Sriracha if desired and serve immediately.

Fresh, flavorful, and endlessly adaptable, this Shrimp Poke Bowl brings poke-shop vibes straight to your kitchen no takeout required.