Shrimp & Beet Poke Bowl
14.4g
Net Carbs
29.1g
Protein
19.1g
Fat
6.8g
Fiber
357
Calories
Ingredients:
- 1 tablespoon Vinegar - Natural Rice Vinegar (Nakano)
- 1 cup Beets, steamed, sliced
- 2 fruit (2" diameter) Limes
- 3 teaspoons Whole Black Peppercorns
- 2 tablespoons Olive Oil
- 1/2 serving Sushi Nori, Raw Untoasted, 1 sheet
- 2/3 tablespoon White Sesame Seeds, raw
- 3/4 teaspoon Garlic
- 1 2/3 ounces Onion, sweet, raw
- 1/8 cup Green Onion, raw, chopped
- 1 each Cucumber, medium
- 1/2 cup slouse Radishes
- 1 each Avocado, Hass
- 4 tablespoons Vinegar - Natural Rice Vinegar (Nakano)
- 1 1/3 tablespoons Lime Juice
- 4 cups Arugula, raw
- 4 tablespoons Tamari Soy Sauce
- 3 1/2 teaspoons Sesame Oil
- 1 cup Mung Bean Sprouts, raw
- 16 ounces Shrimp, raw
- 1/4 tablespoon Ginger Root, fresh, grated
- 1/2 teaspoon Red Chili Pepper, crushed
Directions:
Ingredient notes: We recommend using shelled and deveined raw shrimp for this recipe. Because the lime, vinegar, and peppercorns used in the poaching liquid just add flavoring, they are not included in the net carbohydrates for this recipe.
- Prepare a pot with a steamer basket with 1 inch of water and bring to a boil over high heat. Scrub the beets and trim the greens, then place in the steamer basket and reduce the heat to simmer. Steam until beets are tender, about 40 minutes. For a shorter cooking time, peel and slice the beets before steaming.
- While the beets are steaming, poach the shrimp. Prepare a stockpot with at least 8 cups of water. Halve and juice one lime, setting the juice aside. Add the spent lime halves to the stock pot. Slice the second lime in half, squeeze the juice into the stockpot and add both of these spent lime halves to the pot as well. Add ¼ cup rice vinegar and 1 tablespoon peppercorns to the stock pot. Bring to a boil over high heat. Once boiling, remove from heat and add the fully thawed shrimp. Cover and let cook for 5 minutes off the heat, then check every 2 minutes. The shrimp are done when they turn pink and opaque, curl in a bit and are slightly firm. Immediately place in a cold water bath to stop the cooking process, and set aside.
- Make two separate small bowls of marinade (one for the beets and one for the shrimp), each with 2 tablespoons tamari, 1 tablespoon thinly sliced green onions, 1 teaspoon lime juice, ¾ teaspoon sesame oil, ½ teaspoon rice vinegar, ½ teaspoon sesame seeds, ¼ teaspoon finely grated ginger, ¼ teaspoon finely minced or pressed garlic, and ¼ teaspoon crushed red pepper flakes. Combine each bowl with a fork and set aside until the beets and shrimp are cooked.
- Once cooked, rub the skin off the beets and cut into ¼” cubes. Place in one of the bowls of marinade, stirring to coat. Cut the poached shrimp into quarters and place in the other bowl of marinade, stirring to coat. Let the beets and shrimp marinate for at least 10 minutes while you prepare the bowls, stirring multiple times to evenly coat the beets and shrimp with marinade.
- Assemble the bowls. Whisk together 2 tablespoons olive oil, 2 teaspoons sesame oil, 2 teaspoons rice vinegar, 2 teaspoons lime juice, ¼ teaspoon finely grated ginger and ¼ teaspoon finely minced or pressed garlic. Toss the dressing with 4 cups of arugula and evenly divide between 4 bowls. Top the greens in each bowl with ¼ of each of the toppings (sprouts, cucumber, radish, avocado and sweet onion). Discard the marinade from the shrimp and beets. Top each bowl with one serving (about 24 pieces) shrimp and ¼ cup beets. Sprinkle each bowl with 1 tablespoon crushed nori and ¼ teaspoon sesame seeds before serving.
