New High Protein High Fiber Meals on Glp1 Easy & Under 1400 Calories
NEW High Protein 💪 High Fiber Meals on GLP1 💉 Easy & Under 1400 Calories is a easy Japanese recipe that serves 1. 519 calories per serving. Recipe by Losing It Grace on YouTube.
Prep: 11 min | Cook: PT0M | Total: 16 min
Cost: $15.06 total, $15.06 per serving
Ingredients
- 1 cup Cooked Shrimp (peeled, deveined, chopped)
- 0.5 cup Avocado (ripe, diced)
- 0.5 cup Cucumber (seedless, diced)
- 0.5 cup Edamame (shelled, cooked)
- 1 tablespoon QP Mayo (quinoa‑protein, dairy‑free mayo)
- 1 teaspoon Sriracha (adjust to taste)
- 1 teaspoon Sesame Seeds (optional, toasted)
- 1 sheet Roasted Seaweed Snack (optional, low‑carb serving base)
- 1 large Apple (served on the side for sweetness and extra fiber)
Instructions
Prep Ingredients
Place the cutting board on a stable surface. Dice the avocado and cucumber, and chop the cooked shrimp into bite‑size pieces. If using frozen edamame, thaw and pat dry.
Time: PT5M
Make Dressing
In a small bowl, whisk together the QP mayo and sriracha until smooth.
Time: PT2M
Combine Bowl Ingredients
Add the chopped shrimp, diced avocado, diced cucumber, and cooked edamame to a larger mixing bowl.
Time: PT1M
Dress and Toss
Drizzle the sriracha mayo over the bowl contents and gently toss with a spatula until everything is evenly coated.
Time: PT2M
Finish and Serve
Sprinkle toasted sesame seeds on top (if using). Serve the bowl alongside a roasted seaweed snack and a large apple for extra crunch and sweetness.
Time: PT1M
Nutrition Facts
- Calories
- 519
- Protein
- 36 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 12 g
Dietary info: Gluten Free, Dairy Free, High Protein, Low Carb
Allergens: Shellfish, Soy (edamame), Sesame (optional)
Ingredient Substitutions
- Instead of Cooked Shrimp: cooked crab meat, firm tofu
- Instead of Avocado: diced mango, diced pear
- Instead of Cucumber: zucchini, jicama
- Instead of Edamame: green peas, sugar snap peas
- Instead of QP Mayo: regular mayo, Greek yogurt
- Instead of Sriracha: hot chili sauce, gochujang
- Instead of Sesame Seeds: pumpkin seeds, toasted sunflower seeds
- Instead of Roasted Seaweed Snack: cauliflower rice
- Instead of Apple: pear, clementine
Equipment Needed
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Mixing Bowl
- Spatula or Spoon
Critical Steps — Do Not Skip
- Chopping the shrimp and avocado to uniform bite‑size pieces.
- Whisking the mayo and sriracha together to create a smooth dressing.
- Gently tossing the bowl to keep avocado from turning mushy.
Chef Tips from the Video
- Chill the shrimp before adding to the bowl for extra crispness.
- Toast sesame seeds in a dry skillet for 1 minute to enhance nutty flavor.
- For extra umami, drizzle a few drops of soy sauce or tamari (if not strictly gluten‑free).
Troubleshooting
Shrimp is rubbery or overcooked.
Use pre‑cooked shrimp that has been gently reheated, or quickly sauté raw shrimp for 2‑3 minutes until just opaque.
Avocado turns brown.
Add the avocado last and toss gently; a squeeze of fresh lemon juice can also slow oxidation.
Dressing is too thick.
Thin with a teaspoon of water or a splash of rice vinegar until desired consistency is reached.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep dressing separate if possible to maintain texture.
Freezer: Not recommended; the avocado and mayo dressing do not freeze well.
Room temperature: Do not leave at room temperature for more than 1 hour due to perishable ingredients.
Make-Ahead Tips
- Prepare and store the chopped vegetables and shrimp in separate containers; assemble just before eating.
- The mayo‑sriracha dressing can be made up to 24 hours in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of the shrimp sushi bowl in Hawaiian poke cuisine?
The shrimp sushi bowl is a modern take on the traditional Hawaiian poke bowl, which originated as a simple snack of raw fish seasoned with sea salt and seaweed. Over time, poke evolved to include a variety of proteins, sauces, and toppings, reflecting Hawaii’s multicultural influences. Today, shrimp and avocado versions are popular for their texture and flavor balance.
What are the traditional regional variations of poke bowls in Hawaii and how does this shrimp sushi bowl differ?
Traditional Hawaiian poke often uses raw ahi tuna, soy sauce, and limu seaweed. In mainland U.S., variations include cooked proteins like shrimp, added grains such as rice, and sauces ranging from spicy mayo to sesame‑ginger. This shrimp sushi bowl skips the rice for a low‑carb option and uses a quinoa‑protein mayo, making it gluten‑ and dairy‑free.
How is a shrimp sushi bowl traditionally served in Hawaiian cuisine?
In Hawaii, poke bowls are typically served over a bed of short‑grain rice, topped with seaweed, sesame seeds, and a drizzle of soy‑based sauce. The shrimp sushi bowl adapts that presentation by using a seaweed snack as a low‑carb base and optional sesame seeds, keeping the essence while fitting a health‑focused diet.
What occasions or celebrations is poke (including shrimp sushi bowls) traditionally associated with in Hawaiian culture?
Poke is a everyday staple in Hawaiian households and is also served at luau gatherings, beach picnics, and family barbecues. Its quick preparation makes it ideal for casual celebrations and as a refreshing dish during warm weather.
What other Hawaiian or Asian dishes pair well with a shrimp sushi bowl?
Pair the shrimp sushi bowl with miso soup, a side of kimchi, or a simple seaweed salad. For a Hawaiian twist, serve alongside grilled pineapple or a tropical fruit salad.
What makes the shrimp sushi bowl special or unique in the broader Japanese‑Hawaiian fusion cuisine?
Its uniqueness lies in the combination of gluten‑free, dairy‑free quinoa‑protein mayo and the omission of rice, creating a low‑carb, high‑protein bowl that still delivers the classic creamy‑spicy poke flavor profile while catering to modern dietary restrictions.
What are the most common mistakes to avoid when making the shrimp sushi bowl at home?
Common mistakes include over‑mixing the avocado, which turns mushy, using a dressing that is too thick, and adding too much sriracha, which can overpower the delicate flavors. Keep mixing gentle, thin the dressing if needed, and taste before adding extra heat.
Why does this shrimp sushi bowl recipe use quinoa‑protein mayo instead of regular mayo?
Quinoa‑protein mayo provides a dairy‑free, higher‑protein alternative that aligns with the creator’s gluten‑free, dairy‑free diet. It also adds a subtle nutty flavor that complements the shrimp and avocado without the heaviness of traditional mayo.
Can I make the shrimp sushi bowl ahead of time and how should I store it?
Yes, you can prep the ingredients separately and store them in airtight containers in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to prevent the avocado from browning and the bowl from becoming soggy.
What does the YouTube channel Losing It Grace specialize in?
The YouTube channel Losing It Grace focuses on realistic, calorie‑controlled meal plans for weight loss, featuring daily eat‑logs, budget‑friendly grocery finds, and practical cooking tips for busy families.
How does the YouTube channel Losing It Grace's approach to low‑carb, high‑protein meals differ from other fitness cooking channels?
Losing It Grace emphasizes whole‑food, minimally processed ingredients, often using grocery‑store staples like Costco meals and Trader Joe’s blends, while providing transparent nutrition breakdowns. Unlike many fitness channels that rely on specialty supplements, this channel showcases everyday foods that are accessible and affordable.
Last updated: September 2, 2026
