Print

Shrimp Poke Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Cook sushi rice according to package directions. Once done, mix with rice vinegar and let cool to room temperature.
  2. 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.
  3. In a small bowl, whisk soy sauce, sesame oil, lime juice, and honey to create the poke sauce. Adjust to taste.
  4. Assemble the bowl: Add a base of rice, then arrange shrimp, cucumber, avocado, edamame, carrot, and red cabbage on top.
  5. 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

Find it online: https://thefamilycooking.com/shrimp-poke-bowl/