Why You’ll Love This Recipe
- Packed with fresh, healthy ingredients and bold flavors.
- Quick to prepare—ready in under 30 minutes.
- Easy to customize with your favorite toppings and sauces.
- Great for meal prep or light, nutritious meals.
- A fun and colorful way to enjoy shrimp and veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp (peeled and deveined, cooked or raw depending on preference)
- Sushi rice (or jasmine rice)
- Rice vinegar
- Soy sauce (or tamari for gluten-free)
- Sesame oil
- Lime or lemon juice
- Honey or brown sugar
- Cucumber (diced)
- Avocado (sliced)
- Edamame (cooked and shelled)
- Carrot (shredded)
- Red cabbage (thinly sliced)
- Green onions (chopped)
- Sesame seeds
- Optional toppings: nori strips, sriracha mayo, pickled ginger
Directions
- Cook the rice. Prepare sushi rice according to package instructions. Once cooked, mix with rice vinegar and let cool to room temperature.
- Prepare the shrimp.
- For cooked shrimp: Boil or sauté until pink and opaque (about 2–3 minutes per side).
- For raw poke-style shrimp: Use high-quality shrimp and marinate in the poke sauce for 15 minutes.
- Make the sauce. In a small bowl, whisk together soy sauce, sesame oil, lime juice, and honey. Taste and adjust seasoning as needed.
- Assemble the bowl.
- Start with a base of rice.
- Arrange shrimp, cucumber, avocado, edamame, carrot, and cabbage on top.
- Drizzle with the prepared sauce.
- Garnish and serve. Sprinkle with sesame seeds, green onions, and optional sriracha mayo or nori strips. Serve immediately.
Servings and timing
Serves: 2–3 people
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
- Spicy Shrimp Poke Bowl: Toss shrimp in sriracha mayo or spicy chili sauce before assembling.
- Brown Rice Base: Use brown rice, cauliflower rice, or quinoa for a lighter option.
- Tropical Twist: Add diced mango or pineapple for a sweet contrast.
- Teriyaki Flavor: Swap poke sauce for a homemade teriyaki glaze.
- Vegan Option: Replace shrimp with tofu or tempeh and use vegan soy sauce.
Storage/Reheating
Poke bowls are best enjoyed fresh, but you can store the components separately. Keep shrimp and vegetables refrigerated in airtight containers for up to 2 days. Do not reheat—serve chilled or at room temperature.
FAQs
Can I use raw shrimp in a poke bowl?
Yes, if using sushi-grade shrimp. Otherwise, cook them first to ensure safety.
What kind of rice works best?
Sushi rice gives the best texture, but jasmine or short-grain rice works well too.
Can I make this ahead of time?
Yes, you can prep all components in advance and assemble just before serving.
How do I make it spicier?
Add sriracha, chili flakes, or a spicy mayo drizzle on top.
Is a shrimp poke bowl served hot or cold?
It’s typically served chilled or at room temperature.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking or marinating.
How can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.
What vegetables go best in poke bowls?
Cucumber, avocado, edamame, cabbage, and carrots are classic choices, but you can add any favorites.
Can I store leftovers?
Yes, for up to 2 days if stored separately, but avocado should be added fresh before serving.
What sauce is best for poke bowls?
A mix of soy sauce, sesame oil, lime juice, and honey is classic, but spicy mayo or ponzu are great alternatives.
Conclusion
Shrimp Poke Bowl is a fresh, flavorful, and nourishing meal that brings a taste of the tropics to your table. With tender shrimp, crisp vegetables, and a tangy sesame soy dressing, this bowl is both beautiful and satisfying. Whether for lunch, dinner, or meal prep, it’s a delicious way to enjoy clean eating with vibrant flavor and minimal effort.
PrintShrimp Poke Bowl
Shrimp Poke Bowl is a fresh, colorful Hawaiian-inspired dish made with tender shrimp, sushi rice, crisp vegetables, and a tangy sesame soy dressing. It’s a light yet satisfying meal that’s quick to make and perfect for lunch, dinner, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Assemble
- Cuisine: Hawaiian
- Diet: Low Fat
Ingredients
- 1/2 lb shrimp (peeled and deveined, cooked or raw)
- 2 cups cooked sushi rice (or jasmine rice)
- 1 tbsp rice vinegar
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tbsp lime or lemon juice
- 1 tsp honey or brown sugar
- 1/2 cucumber (diced)
- 1 avocado (sliced)
- 1/2 cup edamame (cooked and shelled)
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced red cabbage
- 2 green onions (chopped)
- 1 tsp sesame seeds
- Optional toppings: nori strips, sriracha mayo, pickled ginger
Instructions
- Cook sushi rice according to package directions. Once done, mix with rice vinegar and let cool to room temperature.
- For cooked shrimp, boil or sauté until pink and opaque (2–3 minutes per side). For raw shrimp, marinate in the poke sauce for 15 minutes if using sushi-grade shrimp.
- In a small bowl, whisk soy sauce, sesame oil, lime juice, and honey to create the poke sauce. Adjust to taste.
- Assemble the bowl: Add a base of rice, then arrange shrimp, cucumber, avocado, edamame, carrot, and red cabbage on top.
- Drizzle with the prepared sauce and garnish with sesame seeds, green onions, and optional toppings like sriracha mayo or nori strips. Serve immediately.
Notes
- Use sushi-grade shrimp if serving raw.
- Best enjoyed fresh; store components separately for up to 2 days.
- Add mango or pineapple for a tropical flavor boost.
- Make it gluten-free by using tamari or coconut aminos.
- Do not reheat; serve chilled or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 170mg
