Not only does dinner need to be quick now that I have a newborn, but I also need recipe creations for the blog to be quick so I can actually get them made, filmed, photographed, and cleaned up all before Avery wakes up from her nap. It’s a new kind of juggling I’m still trying to master. But surprisingly enough, I first made this recipe back when I was pregnant and had all the time in the world. But did I get it shot and photographed back then? Of course not. I was much too tired to function. Luckily I no longer have a human draining my energy from inside me and can finally get back to recipe development…in between naps. As you can see, I need a nanny.
Want to hear a funny story? Of course you don’t, you’re probably scrolling past all these words for the recipe. But I’ll share it anyways. Something I will NEVER do again is eat shrimp ceviche. Bad mistake. Terrible. When I was in Tulum celebrating my bffs 30th birthday, I made the poor choice of consuming shrimp ceviche while on the beach. But the thing about ingesting shrimp that hasn’t been fully cooked from the citrusy juices is that it can take you DOWN. And down I went. I felt like an a creature from the upside down world in Stranger Things was trying to claw its way out of my body. And I requested that it would so I would finally be out of my misery. No animal came out, but I did spend a couple days SCREAMING out in pain, wondering if I would have to go to the Tulum emergency room. Luckily that didn’t have to happen. But it took me years to eat shrimp again. Now I overcook it because my fear runs deep.
Speaking of Stranger Things, I still haven’t watched the latest season. Since it released when I was pregnant, I made the choice not to watch it since I was set on keeping my energy positive to get me through birth. And now that I had the birth of my happy dreams, I feel like I can go back to the dark side. Back to 80s vibes and creepy crawlers. I heard the ending was incredible and I feel like I’m missing out. But you know what I haven’t seemed to have much time for at all? Watching tv. Everyone told us newborns sleep around 18 hours per day. We did not experience that. So by the time we would normally sit down on the couch to watch some tv, we are passing out instead. I have so many shows I want to watch and a baby that demands my attention instead. I should thank her for the less screen time. Avery is here to teach me some lessons and the first is to BE PRESENT, BIIIIISH. On that note, time to feed her!
15-Minute Shrimp Poke Bowls
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
- 1 cup quick cook rice or microwavable rice
- avocado oil spray
- 1 pound deveined, peeled raw shrimp
- 1/2 teaspoon salt
- 2 mini cucumbers, thinly sliced
- 2 carrots, thinly sliced
- 1/4 cup avocado oil mayo
- 1–2 tablespoons sriracha
- 1 tablespoon coconut aminos
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- pinch of black pepper
- 2 teaspoons sesame seeds
- cilantro, for garnish
- chopped green onions, for garnish
- Cook rice according to directions, on the stovetop or in the microwave.
- While the rice cooks, heat up a large nonstick pan over medium-high heat. Spray with avocado oil spray. Pat shrimp dry then sprinkle with salt on top. Place shrimp in the pan to cook for 3-4 minutes per side, until pink and slightly browned. Remove from pan and set aside on a cutting board to cool.
- Slice cucumber and carrots.
- In a bowl, whisk together mayo, sriracha, coconut aminos, lemon juice, sesame oil, fish sauce, and black pepper. Once the texture is smooth and combined, chop the shrimp into small pieces and add to the bowl. Toss to combined.
- Now all you have to do is build your bowl – rice, spicy shrimp poke, sliced veggies, then top with sesame seeds, cilantro and green onions!
What I Used to Make This Recipe:
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