Hawaiian Shrimp Poke Bowl
Hawaiian Shrimp Poke Bowl
Ingredients
1 lb. small or medium-sized shrimp, peeled and deveined
1 t. smoked paprika
1 t. chili powder
½ t. cumin
½ t. paprika
1 t. salt
2 T. honey
1 T. avocado oil
1 c. pineapple, cut into small cubes
2 small to medium avocados, cut into small cubes
¾ c. loosely packed chopped cilantro
juice of 2 limes, divided
1 c. quinoa
2 c. chicken bone broth
1 can black beans, drained and rinsed
Instructions
Add your shrimp, spices, honey and 1 T. avocado oil to a bowl and gently toss to combine.
Let sit for up to 30 minutes while you prep the rest of your dish.
Add your quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil.
Reduce to a simmer, cover, and cook for 13-15 minutes until most of the moisture is absorbed.
Let rest for a few minutes then fluff with a fork.
Gently stir in the juice of 1 lime and ½ cup cilantro.
While your quinoa cooks, heat 1 T. avocado oil in a pan over medium heat
Add your shrimp and cook for 2 minutes on each side.
While your shrimp cooks, add your pineapple and avocado chunks to a bowl, season generously with salt, add the juice from 1 lime and ¼ cup cilantro, and gently stir to combine.
Assemble your bowls with your cilantro lime bone broth quinoa, black beans, sweet and smokey shrimp, and pineapple avocado salsa.