A quick and easy shrimp poke bowl recipe that’s full of buttery sautéed shrimp, pickled cucumber salad, brown rice, and topped with our favorite honey soy dressing. A fun and healthy 15-minute weeknight dinner!
Easy homemade shrimp poke bowls
I love poke bowls, but they are so expensive to buy! One bowl can cost nearly $20. After realizing how much I was spending, I decided to make my own recipe at home for a third of the price. So… say hello to the best-ever homemade shrimp poke bowl recipe!
These poke bowls are incredibly flavorful with lots of delicious and fresh ingredients. The shrimp are crispy and buttery, the pickled cucumber salad is tangy and sweet, and the honey soy dressing ties everything together and gives the bowls so much flavor.
I love this recipe because it is super customizable. If you are low-carb or keto, I give you options to substitute the rice with cauliflower rice or a salad. If you are dairy-free or paleo, I give you all the substitutions you need.
You are going to love this quick and easy 15-minute recipe. It’s the perfect flavorful weeknight dinner that you can meal prep, serve on date night, or make with friends!
Why you’ll love this recipe
- Quick and easy to make
- Ready in under 15 minutes
- Weeknight dinner or lunch
- Over 23 grams of protein per poke bowl
- Shrimp is an excellent source of lean protein
- Great for meal prep
- Gluten-free, with options to make it low-carb, keto, and dairy-free
- Try these furikake salmon bowls for another super flavorful recipe!
Ingredients & substitutions
Shrimp poke bowls are delicious and only call for a handful of ingredients. Here is a list so you are prepared – scroll to the bottom of this blog post to see the entire recipe card with measurements and directions.
- Uncooked Shrimp: You can use fresh or frozen shrimp for this recipe. If you use frozen, make sure to defrost them before cooking (I left instructions below). I also recommend buying deveined and peeled shrimp so you don’t have to spend extra time cleaning them.
- Butter: To cook the shrimp and give them the best flavor and crispy edges. You can also use olive oil.
- Cooked Rice: For the base of the shrimp poke bowls. You can use jasmine, basmati, sushi, or brown rice!
- Toppings: I love using edamame, avocado, fresh mango or pineapple, sesame seeds, green onion, and even a drizzle of sriracha sauce.
Pickled Cucumber Salad:
- Persian Cucumbers: These are a smaller variety of cucumbers. In some cases, they are called mini cucumbers. They have a smooth exterior, very few seeds, and are crisp and juicy. If needed, you can use an English cucumber.
- Rice Vinegar: To give the cucumbers a quick pickle. You can also use white wine vinegar.
- Honey: A dash of honey is needed to sweeten this healthy pickled cucumber salad.
- Soy Sauce: The base of our famous homemade poke dressing. I used low-sodium soy sauce. You can also use tamari (if you are gluten-free) or coconut aminos.
- Dijon Mustard: This adds the best tang to this dressing. I promise it is barely noticeable and not overpowering.
- Garlic Cloves: Garlic makes everything taste better – I love it! I used freshly minced cloves, but you can use pre-minced, frozen, or 1 tsp of garlic powder if needed.
- Fresh Ginger: This gives the dressing an authentic Asian flavor. Use freshly grated ginger for the best result, but you can also use frozen or 1/2 teaspoon of garlic powder.
Kitchen tools required
You only need a few kitchen utensils to make these homemade poke bowls. Clean-up is so easy! Here is a list of exactly what you need for this recipe:
- Large Saute Pan
- Cutting Board & Knife
- Mixing Bowl
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1/4 cup.
How to make shrimp poke bowls
These healthy and delicious shrimp poke bowls take 15 minutes to make! They are the perfect easy weeknight dinner recipe. Here are step-by-step directions and pictures for visual reference:
Step 1: make the cucumber salad
Toss the cucumbers, rice vinegar, honey, chili flakes, and salt in a small bowl. Then, set it to the side.
Step 2: make the poke dressing
Then, mix all the sauce ingredients together and place to the side.
Step 3: make the shrimp
Now, pat the shrimp dry with a paper towel and generously season with salt and pepper. Then, heat a large saucepan with the butter over medium heat.
When hot, add the shrimp in a single layer to the pan. If your pan is too small, do this in batches, or else the shrimp will not get crispy. Cook for 2 minutes, then flip and cook for another 1 – 2 minutes until the shrimp is pink and cooked through.
Step 4: assemble the bowls
Finally, add the rice to four bowls and your cucumber salad, avocado, green onions, mango or pineapple, and shrimp. Garnish your shrimp poke bowl with sesame seeds and a drizzle of the poke sauce.
Taste & texture
This shrimp poke bowl recipe is Asain inspired, with flavors like soy sauce, sesame, garlic, and ginger. The shrimp are buttery, the pickled cucumber salad is salty and tangy, and the honey soy dressing is bright and slightly sweet.
There are many textures in these poke bowls. The shrimp are crispy on the outside and soft on the inside. The avocado is creamy. There is a crunch from the edamame and sesame seeds.
Expert tips & tricks
Make the cucumber salad first. I highly recommend doing this so the cucumbers have as much time as possible to pickle and soak up all the flavors.
Pat your shrimp dry. This is very important to ensure your shrimp is seasoned properly and get crispy when you saute them. Adding wet shrimp to a hot buttered pan will result in chewy and rubbery shrimp.
Don’t overcook your shrimp. Shrimp cook super fast – less than 3 minutes, to be exact! So keep an eye on your pan. They will be tough and rubbery if you overcook them.
Add lots of toppings. For flavor and for fun! I love using fresh pineapple or mango, avocado, edamame, scallions, and sesame seeds. Feel free to use pickled ginger, broccoli, red cabbage, seaweed salad, or your favorite toppings for these shrimp poke bowls.
Poke bowl variations
- Use spicy mayo instead of the honey soy dressing. Both are great!
- Quinoa poke bowl. Swap the brown rice for quinoa.
- Try kelp noodles. Replace the rice with a base of kelp noodles for a fun twist.
- Low-carb & keto poke bowl. Leave off the rice and use a cauliflower rice base or a salad base.
- Vegan poke bowl. Remove the shrimp and use tofu instead!
- Vegetarian poke bowl. Remove the shrimp and use tofu or tempeh instead!
- Salmon poke bowl. Swap the shrimp for salmon. You will need to cook the salmon cubes for 1 – 2 minutes longer, or you can use raw salmon.
- Tuna poke bowl. Swap the shrimp for sushi-grade ahi tuna. No need to cook, but I recommend tossing it with soy sauce and ginger to flavor it or using our honey soy dressing.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, I love using frozen shrimp since it is cheaper, easier, and has the same nutritional value. Simply let the shrimp thaw in the fridge for 6+ hours (or overnight). If you are in a rush, you can thaw frozen shrimp in the sink by adding the shrimp to an airtight bag and letting them sit in a lukewarm water bath.
Can I use quinoa instead of bowl rice?
You can certainly use quinoa instead of rice for this poke bowl recipe!
Is the shrimp raw in this poke bowl?
No, we cook the shrimp for this poke bowl. Raw shrimp are considered unsafe to eat.
How long will cooked shrimp last in the fridge?
Cooked shrimp lasts for 3 – 4 days in the fridge. Make sure to store it in an airtight container.
Can I freeze cooked shrimp?
If you want to freeze cooked shrimp, make sure it is shelled. Then add it to an airtight freezer-safe bag and freeze for up to 2 – 3 months.
Is this recipe healthy?
Yes, these shrimp poke bowls are healthy! Here’s why: (1) they are made with good-for-you ingredients, (2) they are high in protein, (3) they are gluten-free, (4) you can make them low carb, (5) they are full of healthy fats like avocado, (6) they have fresh and simple toppings like pineapple and edamame, and (7) they are full of fiber from the rice.
Can I make it low-carb and keto?
You can easily make this shrimp poke bowl low carb and keto. Just swap the rice for cauliflower rice or a salad base.
How to store and reheat leftovers:
Storing: Store leftover shrimp in a separate airtight container in the refrigerator for up to 4 days. Store the poke bowls separately and when you are ready to enjoy, add the shrimp on top!
Reheating: This is optional since you can eat the cooked shrimp cold with the rest of the poke bowl. If you want to reheat the shrimp, simply heat it separately in the microwave or on a pan on the stove. Don’t reheat any of the other poke bowl parts – it is meant to be enjoyed cold.
If you loved this recipe, try these next!
- Teriyaki Salmon Buddha Bowl
- Furikake Salmon Bowls
- Spicy Tuna Crispy Rice
- Air Fryer Teriyaki Salmon Bites
- Grilled BBQ Shrimp
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Shrimp Poke Bowl
- 1 pound large shrimp, deveined and peeled
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
Pickled Cucumber Salad:
- 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 for spice
- Make the cucumber salad. In a small bowl, toss the cucumbers, rice vinegar, honey, chili flakes, and salt. Set to the side.
- Make the dressing. Mix all the sauce ingredients together and place to the side.
- Make the shrimp. Pat the shrimp dry with a paper towel and generously season with salt and pepper. Heat a large saucepan with the butter over medium heat. When hot, add the shrimp in a single layer to the pan. If your pan is too small, do this in batches, or else the shrimp will not get crispy. Cook for 2 minutes, then flip and cook for another 1 – 2 minutes until the shrimp is pink and cooked through.
- Assemble the bowls. Add the rice to four bowls, along with your cucumber salad, avocado, green onions, mango or pineapple, and shrimp. Garnish with sesame seeds and a drizzle of the poke sauce.
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