Shrimp Salad Poke

Name: Shrimp Salad Poke
Yield: 347 g
Ingredients: Fresh Cucumber 50 g; Enoki Mushrooms 50 g; Brown Rice 65 g; Parmesan Cheese 5 g; Fried Garlic Flakes 5 g; Sweet Corn 20 g; Frozen Shrimp 80 g; Balsamic Vinegar 5 g; Olive Oil 5 g; Black Olives (Pickled) 12 piece; Iceberg Lettuce 50 g

337 kcal

#shrimp salad #poke #salad bowl #healthy food #diet #one meal #Hawaiian poke #low calorie #avocado salad

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Ingredients

Main ingredients

Fresh Cucumber 50 g
Enoki Mushrooms 50 g
Brown Rice 65 g
Parmesan Cheese 5 g
Fried Garlic Flakes 5 g
Sweet Corn 20 g
Frozen Shrimp 80 g
Balsamic Vinegar 5 g
Olive Oil 5 g
Black Olives (Pickled) 4 piece
Iceberg Lettuce 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 34.8 g 41%

Protein 23.73 g 28%

Fat 12.12 g 32%

Serving size 347g

Cooking steps

1

Clean and prepare the shrimp, then blanch them.
2

Cut salad ingredients like lettuce, avocado, cucumber, and cherry tomatoes into bite-sized pieces.
3

Place rice (brown or white) in a bowl.
4

Top the rice with salad ingredients and shrimp.
5

Drizzle poke sauce (soy sauce, sesame oil, lemon juice, etc.) over the top.
6

Finish with a sprinkle of sesame seeds.

Shrimp Salad Poke

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