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Fresh, flavor packed Shrimp Poke Bowls will be a weekly favorite. You can enjoy them low-carp or served over rice. They are ready in 20 minutes. These bowls are so tasty and way more affordable than take out poke! The family will love them.
Why Make Shrimp Poke Bowls
These bowls are flavor packed with a quick dressing that pairs great with all the toppings. You will love them!
- Quick. They only take abut 20 minutes to whip up.
- Easy. Just a few simple steps needed to make.
- Meal Prep Friendly. The shrimp is cooked so you can prep these bowls for the week.
- Customizable. The topping options are endless.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Shrimp. Use any large shrimp you prefer. I use frozen, thawed shrimp.
- Soy Sauce. This is the base of the dressing, You can also use tamari or coconut aminos.
- Sesame Oil. This is to make the poke bowl sauce. Peanut oil will also work.
- Red Pepper Flakes. This is to give the sauce a little color and spice.
- Long Grain White Rice. This is optional, but it’s a quintessential ingredient for poke bowls.
- Green Onions. This is a must for poke bowls. I always add green onions for aromatics and color.
- Mayonnaise. This is to make the spicy mayo. I like to use Kewpie mayo but any will work.
- Sriracha. This is the spicy component to the spicy mayo.
- Toppings. Use any toppings of choice! I use; Cucumber, carrots, avocado slices, edamame, pickled ginger (found in the international aisle!).
- Furikake. This is a yummy asian seasoning that has seaweed and several other great flavors in it. This is found in the international aisle.
Recipe Variations
- Make it low carb! Skip the grains and serve it over mixed greens (yummy!)
Steps To Make Shrimp Poke Bowl
- Step One. Start the rice if serving with rice. This takes about 20 minutes typically. Cook the rice according to the package. Cook the shrimp. Pat the shrimp dry. Spritz a skillet with cooking spray. Cook on medium heat, add the thawed shrimp to the pan, season lightly with salt & pepper. Cook for about 6 minutes, 3-4 minutes on each side. Set the shrimp to the side.
- Step Two. Mix the spicy mayo up (mayo, sriracha, water) in a small bowl. Set aside. Mix the soy sauce dressing together (red pepper flakes, soy sauce & sesame oil)
- Step Three. Once the rice is finished cooking, add it to the bowls. Add all the desired toppings (avocado slices, pickled ginger, matchstick carrots, cucumbers, cooked edamame). Sprinkle furikake (optional) and green onions over the bowl.
- Step Four. Finish the bowls off with the sauces! Drizzle the soy sauce mix and a light drizzle of the spicy mayo over the top. Add more as needed, enjoy.
Recipe Pairings
This dish is a meal in itself! It covers all the bases in my opinion but I have a lot of fun dishes or sides you can serve with it to make it a feast!
- Sushi bake would be so great with it, also my Salmon Hand Rolls would pair well.
- Make Spicy Cucumber Salad or Mango Cucumber Salad for a side. Salad Rolls will also be a wonderful side or appetizer.
Shrimp Poke Bowl Tips
- Taste the sauces as you go. You may want them spicier, or you might want them more creamy with extra mayo!
- Don’t overcook the shrimp! This is easy to do, I suggest you cook it the recommend time.
- Add toppings you love! Hard boiled eggs, pineapple, diced jalapeños, fried garlic, the options are endless. Add whatever you enjoy on a poke bowl.
Recipe FAQs
Yes, this is wonderful with scallops as well, just swap them for the shrimp.
For the most part poke is very healthy! The only downside is that they typically have a lot of sodium, you can use low sodium ingredients if needed.
Other Shrimp Recipes To Try
Shrimp Poke Bowls
Equipment
- large skillet
Ingredients
- 1 lb large shrimp, thawed
- ¼ tsp salt & pepper
- ½ cup long grain white rice , uncooked. Optional.
Dressing
- ⅓ cup sesame oil
- ¼ cup low sodium soy sauce
- 3 Tbsp white sugar , *optional for a sweeter flavor*
- 1 tsp red pepper flakes
Spicy Mayo
- ¼ cup mayonnaise
- 2-3 Tbsp Sriracha , more as needed
- 2-3 Tbsp water, *to thin the sauce, add more to your liking if needed.
Toppings
- ⅓ cup cooked edamame
- ⅓ cup matchstick carrots
- ½ cup sliced cucumbers
- 1 sliced avocado
- ¼ cup green onions, sliced
- 1 Tbsp furikake seasoning
- 4 Tbsp pickled ginger
Instructions
- Start the rice if serving with rice. This takes about 20 minutes typically. Cook the rice according to the package.
- Cook the shrimp. Pat the shrimp dry. Spritz a skillet with cooking spray. Cook on medium heat, add the thawed shrimp to the pan, season lightly with salt & pepper. Cook for about 6 minutes, 3-4 minutes on each side. Set the shrimp to the side.
- Mix the spicy mayo up (mayo, sriracha, water) in a small bowl. Set aside. Mix the soy sauce dressing together (red pepper flakes, soy sauce & sesame oil)
- Once the rice is finished cooking, add it to the bowls. Add all the desired toppings (avocado slices, pickled ginger, matchstick carrots, cucumbers, cooked edamame). Sprinkle furikake (optional) and green onions over the bowl.
- Finish the bowls off with the sauces! Drizzle the soy sauce mix and a light drizzle of the spicy mayo over the top. Add more as needed, enjoy.
Notes
- Taste the sauces as you go. You may want them spicier, or you might want them more creamy with extra mayo! Some people enjoy the sauce to have a sweetness, the sugar is optional if you like a little sweet/salty sauce.
- Don’t overcook the shrimp! This is easy to do, I suggest you cook it the recommend time.
- Add toppings you love! Hard boiled eggs, pineapple, diced jalapeños, fried garlic, the options are endless. Add whatever you enjoy on a poke bowl.
- Make It Low Carb. Serve it over mixed greens instead of rice if desired.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A must try! ๐