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 Seaweed and sea vegetables When I originally made this recipe, I used Sea Tangle sea vegetables that were already hydrated and preserved in salt.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 … Continue reading Cauliflower Rice Poke Bowl with Seaweed and Shrimp