This Shrimp Poke Bowl is easy, flavorful and quick! A fun and fresh way to serve dinner on a weeknight.
Sauteed shrimp, a delicious soy and honey sauce, fresh ginger, cucumber, mango, avocado, quick pickled radish, crispy onions and a spicy, sweet mayo on a bed of white rice with a side of wasabi paste. So so good!
It’s kind of like having a big bowl of sushi. If you love poke bowls then you should try out my Poke Bowl with Tuna recipe!
This bowl is filled with lean protein and fresh veggies. It’s really a nice way to lighten up your meal at dinner time and still feel full.
It has a sweet soy sauce that I use on the shrimp but I also save a little to pour over the rice. It adds tons of extra flavor!
I am a huge bowl lover. Especially when the weather starts to warm up a bit. They’re so versatile and easy.
Just throw a bunch of fresh veggies and ingredients in a bowl over rice, quinoa, bulgar wheat or cauliflower rice, add a sauce or two and call it a day.
These Shrimp Poke Bowls are amazing because you can add whatever you like to them. Don’t have all the topping ingredients? No problem!
You can use whatever fresh ingredients you have on hand that sound good to you. Vegetarian? You can use tofu or mushrooms instead!
This is another reason that these bowls are great for family dinner. It’s easy to leave a topping or two off if you have picky eaters!
I hope these Shrimp Poke Bowls become a family favorite for your family too. It’s a great meal to make on repeat all spring and summer long!
What is poke?
Poke is a Hawaiian word meaning “chunk”. It can be any type of meat chunks. Marinated raw fish is the classic.
This particular poke bowl is made with shrimp. The marinade is added to the shrimp after it is cooked. I do use raw fish for poke bowls but I never use raw shrimp.
What is in a Poke Bowl?
You can make poke bowls with a variety of different ingredients. They are pretty versatile. Here are a few staple ingredients in poke bowls:
- Rice
- Fish or Seafood
- Soy Marinade
- Fresh Veggies
- Spicy Mayo or Sauce
- Fresh Fruit
- Crunchy Topping
Should the rice in a poke bowl be warm or cold?
This is a question a lot of people have. It’s a great question. Serve the rice warm for this Shrimp Poke Bowl.
It gives a nice balance and keeps the rice soft. The shrimp can be served hot or cold. I prefer my shrimp warm in this poke bowl.
Are Shrimp Poke Bowls healthy?
Yes! These Shrimp Poke Bowls are definitely be a healthy option.
They are full of fresh veggies and lean protein. You can add as much or as little of the spicy mayo as you like.
Avocado provides good fat and you can always sub light mayo in for the regular mayo if you’d like!
Substitute brown rice for the white rice to make it an even healthier option!
Ingredients in Shrimp Poke Bowls
- Shrimp – I like to use a larger shrimp. At least 16-20 size and I always buy raw, never pre-cooked
- White Rice – I use minute rice. It’s quick, it’s easy and it turns out every time. I am notorious for ruining rice, unless I’m at work with a commercial size steamer
- Soy Sauce – Soy is used in the marinade and mayo. Substitute Tamari for gluten free
- Sesame Oil – Sesame oil helps flavor the marinade and mayo. Make sure you buy toasted sesame oil
- Green Onion – Green onion is used for the marinate and as a topping for the Shrimp Poke Bowl
- Honey – Honey adds a bit of sweetness to the marinade
- Sriracha – For a little kick in the marinade as well as the sauce
- Ginger – I use ginger paste but raw fresh ginger works too
- Rice Vinegar – Vinegar brightens up the marinade and sauce
- Cucumber – I use baby cucumbers
- Mango – Fresh mango is SO delicious in these Shrimp Poke Bowls
- Radish – Sliced thin and quick pickled
- Granulated Sugar – For pickling the radish
- Kosher Salt –Salt helps bring out all the flavors of the ingredients
- Avocado – Avocado adds a nice color flavor and texture to the Shrimp Poke Bowls
- Crispy Onions – Homemade or store bought is fine. I use store bought French fried onions to save time. If you’re frying your own, you can use all purpose flour or rice flour for gluten free
- Mayo – The base for the spicy sauce. I use Hellman’s
- Sesame Seeds – Sesame seeds add color and texture to the poke bowls
- Seaweed Salad (optional) – If you can find seaweed salad locally, it makes a nice addition to the Shrimp Poke Bowls
- Wasabi Paste (optional) – I am a huge fan of wasabi! Especially when eating sushi or similar items
Equipment needed
- Medium Sauce Pot – You’ll need a medium sized sauce pot to cook the white rice
- Sauté Pan – Cook the shrimp in a medium or large sauté pan
- Set of Bowls – Two small bowls for mixing the marinade and pickling the radish then two medium bowls for the sauce and to marinate the shrimp
- Sharp Knife – A sharp knife is always important in the kitchen to make cooking easier, more enjoyable and to prevent cutting yourself
- Cutting Board – Chop your fruit and veggies on a cutting board. My favorite cutting boards are this large board with grips and this large wooden board
Tips for Shrimp Poke Bowls
- Eat your Shrimp Poke Bowls fresh, as soon as you make them for the best flavor and quality
- Make the marinade and spicy sauce up to 5 days in advance. Store in the fridge in an airtight container
- Buy raw shrimp. Do not buy pre-cooked shrimp. The texture, quality and overall flavor will not be the same
- Try adding pineapple in addition to or in place of mango
- Wasabi paste can be found in most local grocery stores. You can also order it from amazon HERE
- Serve the rice warm
- Use minute rice to save time and effort
- Add or swap any veggies you like, edamame, nori and crispy wonton strips make nice additions
- Try this recipe using sushi grade tuna or salmon in place of the shrimp. Marinate the fish while raw for 20 minutes then serve over the rice and veggies while raw
- Save a little marinade to the side to pour over your rice!
Storage
I definitely recommend eating the Shrimp Poke Bowls as soon as they’re made. That will give you the highest quality and freshest flavor.
If you do have leftovers you can still save them. It won’t be quite as fresh but still very edible.
How long will Shrimp Poke Bowls stay fresh?
If you do decide to keep leftovers make sure everything is tightly wrapped with plastic wrap or stored in an airtight container.
It’s best to keep the sauces separate from the other ingredients if possible, but not absolutely necessary.
Store the leftover Shrimp Poke Bowls in the fridge for up to 2 days.
A tip on reheating the rice
Everyone knows that crunchy hard texture that comes with chilled rice. Here is how to avoid that.
When you reheat the rice, heat it by itself in a bowl. Add a small amount of water to it then cover it tightly with plastic wrap.
Microwave it for 60-90 seconds. This creates a steam effect and softens your rice.
How to make Shrimp Poke Bowls
First you’ll want to make the marinade and sauce. Mix all marinade ingredients together in a small bowl then set aside.
Mix the spicy sauce ingredients together in a medium bowl then set aside until needed. Slice and pickle the radish.
Cut all fruits and veggies then set them aside on a tray or your large cutting board until ready to assemble.
Cook the minute rice and sauté the shrimp simultaneously. 1-2 minutes per side on the shrimp. Once the shrimp is done, transfer it to a bowl and pour half of the marinade over the top.
Let the shrimp sit in the marinade for 2-3 minutes while building the poke bowls.
Start by layering white rice in the bottom of each bowl. Then add the cucumber, mango, pickled radish, avocado, green onion, sesame seeds, shrimp, seaweed salad (if using) and spicy mayo.
Top the bowls with crispy onions. Serve immediately and enjoy!
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Shrimp Poke Bowl
Equipment
- 1 medium sauce pot
- 1 large sauté pan
- 1 set of bowls small and medium
- 1 sharp knife
- 1 cutting board
Ingredients
Marinade
- 2 tbs soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp sriracha
- 1 tsp honey
- 1 tsp ginger paste
- 1 stalk green onion sliced very thin
Spicy Mayo
- 1 cup mayo I use Hellman's
- 1½ tbsp sriracha
- 2 tsp soy sauce low sodium
- 2 tsp ginger paste
- 1 tsp honey
- 1 tsp rice vinegar
- 1 drizzle toasted sesame oil about ¼ tsp or less
- 1 pinch kosher salt
White Rice
- 2 cups white rice uncooked minute rice
- ½ tsp kosher salt
- 1 drizzle olive oil
Shrimp
- 1½ lbs 16-20 shrimp, raw 16-20 is the size of shrimp
- 1 pinch kosher salt
- 1 drizzle olive oil
Pickled Radish
- ½ cup radish sliced thin
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 pinch kosher salt
Toppings
- 4 baby cucumbers cut into chunks or circles
- 1 fresh mango cut into a medium dice
- 1 avocado cut into slices
- ½ cup green onion sliced very thin
- 1 tsp sesame seeds black
- ½ cup crispy onions I use store bought
- 1 tsp wasabi paste optional but very delicious
- 4 oz seaweed salad optional
Instructions
Making the Marinade
- Mix all marinade ingredients together in a small bowl then set aside
Making the Spicy Mayo
- Mix all spicy mayo ingredients together in a medium bowl then set aside until needed
Making the Rice
- Cook the rice according the package instructions
Cooking the Shrimp
- Heat a sauté pan over medium-high heat until pan is very hot. Add a drizzle of olive oil
- Season the shrimp with salt and add to the pan in one single layer, making sure not to crowd. Cook the shrimp for 1-2 minutes per side then transfer to a bowl
- Pour half of the marinade over the top of the shrimp and let sit for 3 minutes
Pickling the Radish
- Stir the rice vinegar, sugar and salt together until dissolved in a small bowl
- Add the radish and let sit until ready to top the bowl
Building the Shrimp Poke Bowls
- Add white rice to the bottom of each bowl
- Pour the reserved marinade evenly over the top of the rice
- Add the spicy mayo, followed by all the toppings then the shrimp
- Serve immediately
Notes
- Eat your Shrimp Poke Bowls fresh, as soon as you make them for the best flavor and quality
- Make the marinade and spicy sauce up to 5 days in advance. Store in the fridge in an airtight container
- Buy raw shrimp. Do not buy pre-cooked shrimp. The texture, quality and overall flavor will not be the same
- Try adding pineapple in addition to or in place of mango
- Wasabi paste can be found in most local grocery stores. You can also order it from amazon HERE
- Serve the rice warm
- Use minute rice to save time and effort
- Add or swap any veggies you like, edamame, nori and crispy wonton strips make nice additions
- Try this recipe using sushi grade tuna or salmon in place of the shrimp. Marinate the fish while raw for 20 minutes then serve over the rice and veggies while raw
- Save a little marinade to the side to pour over your rice!
Absolutely loved this recipe! The flavors are so delish together, and even my two littles gobbled it up!
Thank you! That makes me so happy to hear!