Shrimp Poke Bowl Recipe

Why You’ll Love This Recipe

I like that this poke bowl is so versatile and customizable. The balance of savory shrimp, crunchy veggies, and a touch of sweetness from mango or pineapple makes it refreshing and satisfying. Since it comes together in such a short time, I often make it on busy weeknights when I still want something nourishing. It’s also perfect for meal prep since the shrimp and dressing can be made ahead of time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

The Shrimp:

• 1 pound large shrimp, deveined and peeled

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons butter

Pickled Cucumber Salad:

• 1 cup Persian cucumbers, sliced

• 1 tablespoon rice vinegar

• 1 teaspoon honey

• Pinch of red chili flakes

• Pinch of salt

Poke Dressing:

• ¼ cup low-sodium soy sauce (or Tamari for gluten-free)

• 1 tablespoon Dijon mustard

• 2 teaspoons honey

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

The Bowls:

• 2 cups cooked jasmine, basmati, sushi, or brown rice

• ⅔ cup shelled edamame, warmed or chilled

• 1 avocado, sliced or cubed

• Fresh mango or pineapple, cubed

• Sesame seeds

• Green onion, thinly sliced

• Drizzle of sriracha sauce (optional)

directions

1. In a small bowl, toss cucumbers with rice vinegar, honey, chili flakes, and salt. Set aside.

2. In another bowl, whisk together soy sauce, Dijon mustard, honey, garlic, and ginger for the dressing.

3. Pat shrimp dry, then season with salt and black pepper.

4. Heat butter in a large skillet over medium heat. Add shrimp in a single layer and cook for 2 minutes per side, or until pink and cooked through. Remove from heat.

5. Assemble bowls: divide rice among four bowls, then add cucumber salad, edamame, avocado, mango or pineapple, and shrimp.

6. Drizzle with the poke dressing, sprinkle sesame seeds and green onion on top, and finish with a touch of sriracha if desired.

Servings and timing

This recipe makes 4 servings. Prep time is 10 minutes, cook time is 5 minutes, for a total of 15 minutes.

Variations

• I sometimes swap rice for quinoa for extra protein.

• I like making a low-carb version with cauliflower rice or even serving it over salad greens.

• For extra crunch, I add shredded carrots or radishes.

• I switch up the fruit between mango, pineapple, or even kiwi depending on what I have.

storage/reheating

I store the cooked shrimp separately in an airtight container in the fridge for up to 4 days. The cucumber salad and dressing can also be stored ahead. When ready to eat, I assemble everything fresh. I usually eat the shrimp cold in the poke bowl, but if I want to reheat it, I quickly warm it in a skillet or microwave—without heating the veggies or fruit, since they’re best enjoyed cold.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before cooking so they sear nicely.

Do I have to use brown rice?

No, I like mixing it up with jasmine, sushi rice, or even quinoa for variety.

Can I make this bowl dairy-free?

Yes, I swap the butter for olive oil when cooking the shrimp.

What other toppings work well?

I sometimes add radishes, shredded carrots, or seaweed flakes for extra crunch and flavor.

Can I meal prep this poke bowl?

Yes, I prepare the shrimp, cucumber salad, and dressing ahead, then assemble the bowls when I’m ready to eat for maximum freshness.

Conclusion

This Shrimp Poke Bowl is one of my favorite quick and healthy meals. The combination of savory shrimp, crisp vegetables, creamy avocado, and sweet fruit makes it balanced and refreshing. I like that I can customize it with different grains, toppings, or fruits, and it always feels satisfying without being heavy. It’s the perfect recipe when I want a fast dinner that’s both fresh and full of flavor.