This cauliflower rice poke bowl combines seaweed, small wild-caught shrimp, sautéed mushrooms, crisp broccoli slaw, and creamy avocado, finished with fresh ginger, lime, and a sesame dressing. Made in one skillet, it is a colorful, vegetable-rich, low-carb meal with plenty of contrasting flavors and textures.
A colorful, vegetable-rich shrimp bowl
This is not a traditional poke bowl, but it has everything I enjoy about this style of meal: a variety of ingredients arranged separately in one bowl, contrasting textures, and a savory dressing that ties everything together.
Cauliflower rice keeps the bowl light and low in carbohydrates, while the mushrooms, broccoli slaw, avocado, and sea vegetables provide plenty of variety and nourishment. Small wild-caught shrimp add protein without overpowering the vegetables.
I used small, cooked and frozen shrimp, which are particularly convenient for this recipe. Simply thaw and drain them well before briefly warming them with the mushrooms. Fresh shrimp will also work, as will larger shrimp cut into bite-sized pieces.
Seaweed and sea vegetables
When I originally made this recipe, I used Sea Tangle sea vegetables that were already hydrated and preserved in salt. These need to be soaked and rinsed well before serving.
Today, dried seaweed and sea vegetable blends may be easier to find. They work just as well, but they must first be rehydrated according to the package instructions. Once softened, drain them thoroughly and measure the amount needed for the bowl (follow the serving size on the package as sea vegetables are high in iodine).
Different varieties absorb different amounts of water, so it is more reliable to measure the seaweed after rehydrating it. Wakame, sea lettuce, or a mixed sea vegetable salad would all be good choices.
An easy one-pan cooking method
The vegetables and shrimp are cooked in the same skillet, one after another. This minimizes cleanup and allows each component to absorb some of the ginger, garlic, coconut aminos, and rice vinegar while still remaining separate in the finished bowl.
Begin with the mushrooms because they need the most time to brown. Next, briefly sauté the cauliflower rice, followed by the broccoli slaw. The cooked shrimp are added only at the end to warm through.
None of the vegetables need much cooking. Keeping the cauliflower rice and broccoli slaw slightly crisp gives the bowl a much better combination of textures.
Make the bowl your own
The amounts of coconut aminos, rice vinegar, ginger, and lime can be adjusted to taste. I usually add the coconut aminos and vinegar directly from the bottle, but I have included approximate quantities in the recipe for guidance.
Taste the bowl before adding extra salt because both the coconut aminos and seaweed can contribute quite a bit. For more heat, add your favorite hot sauce or sriracha when serving.
More healthy cauliflower rice bowls
Craving something warm and comforting with meat? Try my Ground Beef and Cauliflower Rice Bowl with Miso or the Five-Spice Pork Belly Bowl with Cauliflower Rice (Soy-Free)!
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Cauliflower Rice Poke Bowl with Seaweed and Shrimp
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free, Low-Carb
Description
This cauliflower rice poke bowl combines seaweed, small wild-caught shrimp, sautéed mushrooms, crisp broccoli slaw, and creamy avocado, finished with fresh ginger, lime, and a sesame dressing. Made in one skillet, it is a colorful, vegetable-rich, low-carb meal with plenty of contrasting flavors and textures.
Ingredients
For the dressing
- 3 tablespoons avocado oil mayonnaise
- 2 teaspoons coconut aminos
- 1 teaspoon rice vinegar
- 2 teaspoons sesame seeds, black, white, or a combination
For the bowl
- 1/2 cup hydrated sea vegetables, well drained
- Extra-virgin olive oil or avocado oil, for cooking
- 6 medium mini portobello or button mushrooms, cut into large pieces
- Fresh ginger, finely sliced or grated, to taste
- 1 large garlic clove, smashed
- 1 cup small, wild-caught cooked shrimp, thawed if frozen
- About 3 teaspoons coconut aminos, divided
- About 1 1/2 teaspoons rice vinegar, divided
- Salt and pepper, to taste
- 2 cups cauliflower rice
- 1 to 2 tablespoons water, if needed
- 1 1/2 cups broccoli slaw
- 1/2 avocado, sliced
- Fresh lime juice, to taste
Instructions
- Make the dressing by combining the avocado oil mayonnaise, coconut aminos, rice vinegar, and sesame seeds in a small bowl. Set aside.
- If using sea vegetables packed in salt, soak and rinse them thoroughly, then drain well. If using dried seaweed, rehydrate it according to the package instructions, drain well, and measure 1/2 cup.
- Heat a drizzle of olive oil or avocado oil in a skillet over medium heat. Add the mushrooms, ginger, and garlic. Cook, stirring occasionally, until the mushrooms are browned.
- Add the cooked shrimp and warm them for 1 minute. Add approximately 1 teaspoon coconut aminos and 1/2 teaspoon rice vinegar. Season with salt and pepper, stir, and transfer the mushroom and shrimp mixture to two serving bowls, keeping it to one side.
- Add a little more oil to the same skillet, followed by the cauliflower rice. If the skillet is too dry, add 1 or 2 tablespoons of water. Cook for 3 to 4 minutes, keeping the cauliflower slightly firm. Add approximately 2 teaspoons coconut aminos and 1 teaspoon rice vinegar. Season with salt and pepper, stir, and add it to the serving bowls without mixing it with the shrimp and mushrooms.
- Add another small drizzle of oil to the skillet, followed by the broccoli slaw. Cook for about 2 minutes, until lightly softened but still crisp. Add approximately 1 teaspoon coconut aminos and 1/2 teaspoon rice vinegar, then transfer it to the serving bowls.
- Arrange the drained sea vegetables and sliced avocado alongside the cooked ingredients. Add the dressing and finish generously with fresh lime juice.
Notes
Cooked shrimp: Small, wild-caught shrimp that have already been cooked and frozen are convenient for this bowl. Thaw them completely, drain well, and add them at the end of cooking so they only warm through.
Seaweed: The listed quantity refers to seaweed that has already been hydrated. If using dried seaweed, rehydrate it according to the package directions, drain thoroughly, and then measure 1/4 to 1/2 cup.
Seaweed and coconut aminos can both be salty, so taste the completed bowl before adding more salt.
For extra heat, serve with hot sauce or sriracha.
Be generous with the fresh ginger—it provides much of the bowl’s flavor.
5 Comments
Julie
March 25, 2019 at 11:22 amThis looks an sounds amazing, Headed to the store to get what I dont have. Having for a late lunch yum. Cant wait
Claudia
March 25, 2019 at 7:41 pmThank you! Let us know how it was xx
Merry
February 3, 2019 at 4:10 pmHow do you make the broccoli slaw? My Quick and Easy Plant Paradox book does not include the recipe.
Thank you,
Merry
Claudia
February 4, 2019 at 12:50 pmI personally buy broccoli slaw, already cut. It’s basically stems of broccoli that are sliced very finely (they look like small sticks), with a small quantity of carrots. I guess any food processor can do that, but I haven’t tried that at home yet.
Jana
April 27, 2018 at 9:44 amLooks amazing, I can’t wait to try!