This quick and easy shrimp poke bowl recipe is fresh, flavorful, and ready in just 15 minutes! Made with juicy sautéed shrimp, tangy pickled cucumber salad, edamame, brown rice, and a sweet honey soy dressing. A healthy and satisfying weeknight dinner you'll want on repeat!
I love poke bowls, but they can get seriously pricey-some spots charge nearly $20 for one! After realizing how often I was ordering them, I started making my own at home for way less. And let me tell you, this high-protein shrimp poke bowl might just be better than takeout.
This recipe was inspired by my spicy tuna crispy rice bites-they both have that addictive mix of sweet, savory, and crunchy. If you love those, you'll love this. Plus, it pairs perfectly with my spicy cucumber salad or some crispy sesame green beans for a fresh and balanced meal.
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Why You'll Love This Recipe
- Quick and easy - Ready in just 15 minutes, perfect for busy weeknights.
- Healthy and high-protein - Packed with lean shrimp, fiber-rich brown rice, and fresh veggies.
- Better than takeout - All the flavor you love without the hefty price tag.
- Customizable - Add your favorite toppings like avocado, edamame, or mango.
- Sweet and savory - Tossed in a delicious honey soy dressing that ties everything together.
The Ingredients
Shrimp Poke Bowl:
- Shrimp: I recommend using peeled and deveined shrimp to save time. Fresh or frozen both work-just thaw first if using frozen!
- Butter: Adds rich flavor when sautéing the shrimp. You can swap for olive oil if preferred.
- Rice: Use your favorite! Jasmine, basmati, brown rice, or even sushi rice all make great bases.
- Toppings: This is where you can get creative. I love adding edamame, avocado, mango, pineapple, sesame seeds, green onions, or a drizzle of sriracha.
Quick Pickled Cucumber Salad
- Persian Cucumbers: These are super crisp, but English cucumbers work too.
- Rice Vinegar: Gives the cucumbers that classic tangy flavor.
- Honey: Just a little for balance and a touch of sweetness.
Easy Poke Bowl Dressing:
- Soy Sauce: Go for low-sodium, or use tamari to keep it gluten-free.
- Dijon Mustard: Adds a subtle tang and depth of flavor.
- Garlic & Ginger: I like using fresh, but garlic powder and ground ginger will work in a pinch.
See recipe card for quantities.
How to Make Shrimp Poke Bowls
- Step 1: Pat the raw shrimp dry with a paper towel and season with salt and pepper
- Step 2: Sauté in butter for 2 minutes per side until pink and crispy.
- Step 3: Build your bowl with rice, cucumber salad, avocado, green onion, and either mango or pineapple.
- Step 4: Drizzle with the honey soy poke dressing.
Hint: Make sure your rice is warm when assembling your bowl-it helps slightly soften the toppings and brings everything together. I like to use frozen brown rice from Trader Joe's to save time!
Recipe Tips
- Don't overcook the shrimp. They only need 2 minutes per side-any longer and they'll turn rubbery instead of tender.
- Pat the shrimp dry before cooking. This helps them get that golden, crispy edge in the pan.
Substitutions & Variations
- Make it gluten-free: Use tamari or gluten-free soy sauce instead of regular soy sauce in the dressing.
- Make it dairy-free: Swap butter for olive oil or avocado oil when cooking the shrimp.
- Make it nut-free: This recipe is naturally nut-free-no changes needed!
- Make it low-carb: Use cauliflower rice or a salad base instead of rice.
- Make it vegan: Replace shrimp with tofu.
- Use quinoa: Use quinoa instead of rice for extra protein and a different texture.
- Use kelp noodles: Try kelp noodles as a fun, low-carb base.
- Use salmon: Swap shrimp for salmon-cook salmon 1-2 minutes longer or use raw. Try these crispy teriyaki salmon bites.
- Use tuna: Use sushi-grade ahi tuna instead of shrimp. No cooking needed-just toss with soy sauce, ginger, or honey soy dressing.
- Make it spicy: Toss shrimp with sriracha or chili flakes before cooking for extra heat.
Frequently Asked Questions
Absolutely! Frozen shrimp are often more affordable and just as nutritious. Thaw them in the fridge for 6+ hours or overnight. If you're short on time, place them in an airtight bag and submerge in lukewarm water for a quick thaw.
Most shrimp poke bowls use cooked shrimp, but some recipes may use raw shrimp. For safety and ease, this recipe uses sautéed, fully cooked shrimp. Raw shrimp is generally not recommended unless it's specifically labeled as sushi- or sashimi-grade, meaning it's been handled and frozen properly to kill parasites.
Cooked shrimp keeps well for 3-4 days when stored in an airtight container.
Definitely! Swap the rice for cauliflower rice or use a fresh salad base.
Storage & Meal Prep
Store leftover cooked shrimp in an airtight container in the fridge for up to 4 days. Keep the poke bowl components separate and add shrimp just before eating. If you like your shrimp warm, reheat them quickly on the stove or in the microwave before serving.
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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!
📖 Recipe
Shrimp Poke Bowl Recipe
Ingredients
The Shrimp:
- 1 pound large shrimp, deveined and peeled
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon 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 if you are gluten-free
- 1 tablespoon Dijon mustard
- 2 teaspoon honey
- 2 cloves cloves, 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 for spice
Instructions
- 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.
- Dry the Shrimp. Pat the shrimp dry with a paper towel and generously season with salt and pepper.
- Make the shrimp. 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.
Danielle M says
Super yummy, thank you.
Tati Chermayeff says
So happy to hear that 🙂 thank you for leaving a review! This is my go to dinner.