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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
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
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!