Shrimp Poke Bowl

Makes 2 servings. 20 minute cook time.

Feel free to substitute any of the bowl ingredients with your favourites!



  • 1 tbsp soy sauce

  • 1 tbsp rice wine vinegar

  • 1 tbsp lime juice

  • ¼ tsp fish sauce

  • ¼ tsp mirin

  • ½ tsp miso paste

  • ¼ tsp sesame oil

  • 2 drops liquid smoke

  • 1 garlic clove, grated

  • 1 thumb ginger, grated

  • 1 tsp toasted sesame seeds

  • ¼ tsp black pepper, freshly cracked


  • 1 carrot, julienned

  • ¼ cucumber, julienned

  • 1 radish, very thinly sliced (mandolin them!)

  • ¼ cup rice wine vinegar

  • ½ cup rice (basmati, jasmine, cauliflower, whatever you like!)

  • 1 bay leaf

  • 12 shrimp, raw, peeled and deveined (thawed if using frozen)

  • 2 tbsp cooking oil of your choice (avocado, vegetable, etc.)

  • 1 garlic clove, grated

  • ¼ cup green peas (thawed if using frozen)

  • ¼ cup corn kernels (thawed if using frozen)

  • 1 avocado, diced

  • 1 mango, diced

  • 1 bunch coriander, roughly chopped


  1. In a small bowl, combine carrot, cucumber and radish and add the rice wine vinegar. Set aside to pickle while you complete next steps.

  2. In a mason jar, combine all dressing ingredients and shake thoroughly until well combined (feel free to do this a day or 2 ahead of time).

  3. Cook the rice with the bay leaf following package instructions (if no instructions, safe bet is to add double amount of water, bring to boil, take off heat and cover). For cauliflower rice, sauté in some olive oil + salt and pepper until slightly browned.

  4. In a sauté pan, heat cooking oil on medium-high and add grated garlic. Cook 60 seconds or until fragrant.

  5. Add shrimp and half the chopped coriander. Cook 2-3 minutes. Flip and cook another 2-3 minutes or until pink. Remove from pan and set aside to cool down. (Put them in the fridge if desired)

  6. Drain vinegar from the carrot, cucumber and radish.

  7. In individual bowls, arrange all ingredients to your liking and sprinkle with remaining coriander.