Go Back
+ servings
shrimp poke bowl

Shrimp Poke Bowl

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!
5 from 6 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Serving 4 servings

Ingredients
 

The Shrimp:

  • 1 pound large shrimp, deveined and peeled
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp butter

Pickled Cucumber Salad:

  • 1 cup Persian cucumbers, sliced
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • Pinch of red chili flakes
  • Pinch of salt

Poke Dressing:

The Bowls:

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

Notes

Dairy-Free: Use olive oil instead of butter.
Quinoa shrimp poke bowl. Swap the brown rice for quinoa.
Low-carb & keto poke bowl. Leave off the rice and use a cauliflower rice base or a salad base.
Cooked shrimp lasts for 3 – 4 days in the fridge. Make sure to store it in an airtight container.
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.
Nutritional information is calculated with the dressing, pineapple, brown rice, avocado, and edamame.

Nutrition

Calories: 346kcal | Carbohydrates: 36g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 158mg | Sodium: 980mg | Potassium: 546mg | Fiber: 5g | Sugar: 5g | Vitamin A: 451IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 2mg
Course Dinner, Lunch
Cuisine Asian
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!