# What You'll Need:
→ Seafood
01 - 7 oz raw shrimp, peeled and deveined
→ Grains
02 - 2/3 cup cooked brown rice or cauliflower rice for lower carbohydrates
→ Fruits and Vegetables
03 - 1 ripe mango, diced
04 - 3.5 oz shelled edamame, thawed if frozen
05 - 1 small cucumber, thinly sliced
06 - 1 small carrot, julienned
07 - 1 avocado, sliced
08 - 2 scallions, thinly sliced
→ Poke Sauce
09 - 2 tablespoons low-sodium soy sauce or tamari for gluten-free
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon honey or agave syrup
13 - 1 teaspoon sriracha, optional
14 - 1 teaspoon grated fresh ginger
15 - 1 small garlic clove, minced
→ Toppings and Garnish
16 - 1 teaspoon toasted sesame seeds
17 - 1 tablespoon chopped fresh cilantro, optional
18 - Lime wedges for serving
# How-To Steps:
01 - Heat a non-stick skillet over medium-high heat and lightly spray with cooking oil. Add shrimp and cook for 2 to 3 minutes per side until opaque and pink. Remove from heat and set aside.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and minced garlic until well combined.
03 - Divide the cooked rice between two serving bowls. Arrange the cooked shrimp, diced mango, edamame, cucumber slices, julienned carrot, and avocado slices artfully on top of the rice.
04 - Drizzle the poke sauce evenly over each bowl, distributing it across all ingredients.
05 - Top each bowl with sliced scallions, toasted sesame seeds, fresh cilantro if desired, and serve with lime wedges on the side.
