Low FODMAP Shrimp Poke Bowl

Prepared in: 10min

Cooked in: 15min

Total Time: 25min

Servings: 2

Calories: 674 kcal

Fat: 29g

Carbs: 58g

Proteins: 45g

Enjoy a fresh and flavorful Low FODMAP Shrimp Poke Bowl, a perfect combination of savory shrimp, seasoned rice, and crisp vegetables. It’s a light, satisfying meal that’s easy to prepare and packed with sushi-inspired flavors without the fuss.

Ingredients

Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear.
Cook the rice according to package instructions, then mix in the rice wine vinegar and white sugar. Let the rice cool to room temperature.

Marinate the Shrimp

In a bowl, combine the garlic-infused oil, tamari, grated ginger, sesame oil, and rice wine vinegar.
Add the peeled and deveined shrimp, and marinate for 15 minutes.

Prepare the Vegetables and Toppings

Peel and slice the cucumbers, then shred or ribbon the carrots.
Dice the avocado, thinly slice the radishes, and prepare the edamame.
Cut the nori seaweed sheet into thin strips and chop the green onions/scallions.

Make the Citrus Mayo

In a small bowl, mix together the mayonnaise, lime zest, and lime juice until well combined.

Assemble the Sushi Bowl

Layer the sushi rice in a bowl, then top with the marinated shrimp, cucumbers, carrots, avocado, radishes, edamame, and nori strips.
Drizzle with citrus mayo and sprinkle with sesame seeds and chopped green onions.

Serve

Serve immediately or refrigerate until ready to enjoy.

Instructions

Prepare the Rice:
Cook the sushi rice according to the package instructions (e.g., using the absorption method). Once cooked, fluff with a fork and mix in the rice wine vinegar and sugar while still warm. Taste and adjust sugar if desired. Let the rice cool slightly.
Marinate and Cook the Shrimp:
In a small bowl, mix garlic-infused oil, tamari, grated ginger, sesame oil, and rice wine vinegar. Add the shrimp and toss to coat. Let marinate for 5–10 minutes. Heat a nonstick skillet over medium heat and cook the shrimp for 2–3 minutes per side until opaque and pink. Set aside.
Make the Citrus Mayo:
In a small bowl, whisk together mayonnaise, lime zest, and lime juice. Adjust lime juice to taste for a tangy flavor.
Prepare the Vegetables and Toppings:
Slice cucumbers, shred or ribbon carrots, thinly slice radishes, and dice the avocado. Cook the edamame according to package instructions and let it cool.
Assemble the Bowl:
Divide the sushi rice between two bowls. Arrange the cooked shrimp, cucumbers, carrots, radishes, avocado, and edamame on top of the rice. Garnish with nori strips, sesame seeds, and scallion greens.
Add the Finishing Touch:
Drizzle the citrus mayo over the bowl or serve it on the side for dipping. Add extra lime slices if desired.
Serve:
Serve immediately. This dish can be enjoyed warm or cold.

Tips & Low FODMAP-Friendly Notes

Shrimp: Use fresh or frozen shrimp, ensuring it’s peeled and deveined. Shrimp is naturally Low FODMAP.
Edamame: Stick to a serving size of 1/4 cup per person to remain Low FODMAP.
Avocado: Use 30g (about 4 tbsp) per serving to stay within Low FODMAP guidelines.
Garlic-Infused Oil: Ensure it’s Monash-certified or homemade with no garlic pieces remaining.

Bon appétit

This Low FODMAP Shrimp Poke Bowl is a vibrant, balanced meal that’s perfect for lunch or dinner. With sushi-inspired flavors, customizable toppings, and a tangy citrus mayo, it’s a bowl full of freshness and comfort. Enjoy every bite guilt-free and tummy-happy!