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    Home » Recipes » Dinner

    Shrimp Poke Bowl

    Published: May 9, 2022 · Modified: Jan 8, 2024 by Krista Stechman · This post may contain affiliate links · 2 Comments

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    shrimp poke bowls
    shrimp poke bowls
    shrimp poke bowls

    This Shrimp Poke Bowl is packed with fresh veggies, fruit, pillowy rice and spicy mayo. A rice bowl that's easy, flavorful and ready in just 30-minutes! A fun and fresh way to serve a healthy meal on a weeknight.

    Thai Shrimp Curry is another 30-minute dinner with rice you'll love!

    Shrimp Poke Bowl with rice, mango, green onion, cucumber, radish and spicy mayo.

    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. I can't get enough!

    It's kind of like having a big bowl of sushi. My Poke Bowl with Tuna recipe is just as delicious if you're into raw fish!

    Shrimp Poke Bowls are a family favorite and it's a great meal to make on repeat all spring and summer long! TBH, I enjoy these all year long.

    Jump to:
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • Substitutions & Variations
    • How To Make A Shrimp Poke Bowl
    • Expert Cooking Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • 📖Recipe
    • Shrimp Poke Bowl

    Why You'll Love This Recipe

    • Use whatever fresh ingredients you have on hand that sound good to you. Vegetarian? Use tofu or sauteed mushrooms instead!
    • These shrimp poke bowls are great for family dinner. Have your family pick and choose their own toppings if you have picky eaters!
    • You can save time by making the sauce ahead and using minute rice in place of sushi rice. Spicy mayo and the marinade will last up to 7 days in the fridge in an airtight container. Try adding spicy mayo to a Salmon Chimichurri recipe!

    Recipe Ingredients

    Radish, cucumber, spicy mayo, mango, wasabi paste, rice, avocado, black sesame seeds, tamari, green onion, rice vinegar, sriracha, seaweed salad, fried onions and shrimp.
    • Shrimp: I like to use a larger shrimp. At least 16-20 size and I always buy raw, never pre-cooked. Pre-cooked shrimp are rubbery and don't taste the same. Use any extra shrimp to make Tacos de Camaron!
    • White Rice: I use minute rice in these shrimp poke bowls. 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 sized 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. Use toasted sesame oil.
    • Honey: Honey adds a bit of sweetness to the marinade. Local Hive raw honey is my favorite.
    • 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: Rice vinegar, not to be confused with rice wine.
    • Produce: Cucumber, mango, radish, avocado, and green onions. These all add different fresh flavors and textures!
    • 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. Whatever you do, don't skip these! I love a crispy onion on my shrimp poke bowl!
    • Mayo: Hellman's or Dukes work well for spicy mayo.
    • Sesame Seeds: Sesame seeds add color and texture to the shrimp poke bowls. Use toasted white sesame seeds or black sesame seeds.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Rice - Use white Minute Rice, brown rice or sushi rice for your shrimp poke bowls. It's really just personal preference. Subbing quinoa for rice and making a quinoa bowl is also an options. If using sushi rice, use leftovers for spicy tuna crispy rice.
    • Protein - Try this recipe using sushi grade tuna or salmon in place of the shrimp. Marinate raw fish while raw for 20 minutes then serve over the rice and veggies while raw. Seared or grilled chicken breast works for a seafood swap!
    • Toppings - Add or swap any veggies you like, red pepper or purple cabbage for color and crunch, edamame, nori sheets and crispy wonton strips make nice additions. Try adding pineapple in addition to or in place of mango. Any fresh vegetables are good, crunchy veggies are my favorite. There's no wrong way to top this shrimp poke bowl recipe!
    • Sauce - Add a little lime juice or coconut aminos to your rice bowl for added flavor!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    How To Make A Shrimp Poke Bowl

    Tamari and green onion marinade.
    Spicy mayo in a small dish.

    Step 1: Mix all marinade ingredients together in a small bowl then set aside.

    Step 2: Mix the Sriracha mayo ingredients together in a medium mixing bowl then set aside until needed. Pickle radish.

    Wasabi paste in a tube.
    Shrimp Poke Bowl topped with black sesame seeds and chopsticks to the side.

    Step 3: Cook 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.

    Step 4: Start building the shrimp poke bowls 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.

    Expert Cooking Tips

    • Eat your Shrimp Bowl fresh, as soon as you make them for the best flavor and quality.
    • Make the marinade and spicy sauce up to 7 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. Use any extra shrimp to make shrimp and lemon pasta.
    • Serve the rice warm to room temperature for shrimp poke bowls. It gives a better mouthfeel and experience.
    • This shrimp rice bowl recipe is a great option for meal prep.
    • Save a little marinade to the side to pour over your rice!

    Recipe FAQs

    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. Think of this shrimp bowl recipe as a deconstructed sushi roll.

    Should Rice In A Poke Bowl Be Warm Or Cold?

    This is a common question. Serve the rice warm or room temperature for this Shrimp Poke Bowl. It gives a nice balance and keeps the rice soft. The shrimp can be served hot or cold. Use your leftover rice for a crispy rice sushi appetizer!

    How Do I Reheat 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 Long Do Shrimp Poke Bowls Stay Fresh?

    If you have leftover shrimp poke bowls, 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 3 days.

    Are Poke Bowls Hawaiian or Japanese?

    Poke bowls are a Hawaiian dish that has been influenced by Japanese cuisine. This shrimp poke bowl recipe is a mixture of both cultures with American cuisine influence as well.

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    📖Recipe

    Shrimp poke bowl with mango, radish and green onion.

    Shrimp Poke Bowl

    Krista Stechman
    Marinated shrimp, cucumber, avocado, pickled radish, mango, green onion, ginger, wasabi, spicy mayo and crispy onions on a bed of white rice makes an easy, healthy and delicious dinner for any weeknight that the whole family will love!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 5 minutes mins
    Total Time 30 minutes mins
    Course dinner
    Cuisine american, hawaiian
    Servings 4 people
    Calories 1091 kcal

    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 tablespoon rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon sriracha
    • 1 teaspoon honey
    • 1 teaspoon ginger paste
    • 1 stalk green onion sliced very thin

    Spicy Mayo

    • 1 cup mayo I use Hellman's
    • 1½ tablespoon sriracha
    • 2 teaspoon soy sauce low sodium
    • 2 tsp ginger paste
    • 1 teaspoon honey
    • 1 teaspoon rice vinegar
    • 1 drizzle toasted sesame oil about ¼ teaspoon 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 tablespoon 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 teaspoon sesame seeds black
    • ½ cup crispy onions I use store bought
    • 1 teaspoon 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!

    Nutrition

    Calories: 1091kcalCarbohydrates: 102gProtein: 34gFat: 60gSaturated Fat: 10gPolyunsaturated Fat: 28gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 238mgSodium: 2607mgPotassium: 789mgFiber: 7gSugar: 15gVitamin A: 1175IUVitamin C: 35mgCalcium: 207mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Lisa S.

      May 30, 2022 at 8:40 am

      5 stars
      Absolutely loved this recipe! The flavors are so delish together, and even my two littles gobbled it up!

      Reply
      • admin

        June 01, 2022 at 6:32 am

        Thank you! That makes me so happy to hear!

        Reply
    5 from 3 votes (2 ratings without comment)

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