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Poke with shrimps

Author
Cookinero 25 Mar 2025
8390
Poke with shrimps

Poke with shrimp is a hearty and healthy option for lunch or dinner. In the recipe, it is advisable to use Basmati rice or quinoa, as well as shrimp of any size (small, medium or king). Seafood should be fresh: with an elastic and translucent shell with a solid structure. You can significantly save time on cooking if you boil the rice in advance.

How to cook Poke with shrimps

Step 1

Poke with shrimps

Prepare the rice. Add rice vinegar and sugar to the boiled rice, cover with a lid and leave to steam for 5-7 minutes. Place the boiled rice in a deep plate.

Step 2

Poke with shrimps

Combine rice and avocado. Sprinkle avocado with rice vinegar and place on rice.

Step 3

Poke with shrimps

Prepare the shrimp. Boil the shrimp in boiling water for about 2-3 minutes, adding salt to the water. Peel the seafood and place on the rice.

Step 4

Poke with shrimps

Add the remaining ingredients. Place the lettuce leaves and tomatoes on top of the shrimp, pour soy sauce and olive oil over the poke.

Poke with shrimps - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute apple cider vinegar or white wine vinegar for rice vinegar, but reduce the quantity slightly as they can be more acidic.
Store poke in an airtight container for up to 24 hours, but it's best enjoyed fresh due to the delicate texture of the ingredients.
Absolutely! Replace shrimp with marinated tofu or tempeh, and use a plant-based fish sauce alternative or extra soy sauce for umami flavor.
Sushi rice is stickier and slightly sweeter, which works best, but short-grain white rice can be a decent substitute if needed.
Yes, just thaw completely and pat dry before boiling to ensure even cooking and better texture.
Try cauliflower rice, zucchini noodles, or mixed greens as a base to reduce carbs while keeping the dish flavorful.
Absolutely! Cucumber, edamame, or shredded carrots add crunch and nutrition without overpowering the dish.
Divide ingredients evenly into containers, keeping dressings separate until serving to maintain texture.
Freezing isn't recommended, as the textures of avocado, shrimp, and veggies will degrade. Prep ingredients separately if needed.

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