Shrimp Poke Bowl Recipe

This easy shrimp poke bowl recipe is my lighter take on the takeout favorite, ready in 15 minutes with no mayo. Juicy sautéed shrimp, pickled cucumber, edamame, and brown rice come together with a bright honey-soy dressing, at 431 calories and 32 grams of protein per bowl.

5 from 8 votes

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Prep Time 10

Cook Time 5

Total Time 15

Serving servings

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 large garlic 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 large avocado, sliced or cubed
1 cup fresh mango or pineapple, cubed
2 tablespoon sesame seeds, for garnish
1 stalk 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 aside.
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.
Cook the shrimp. Heat the butter in a large pan over medium heat. Add the shrimp in a single layer, working in batches if needed so they crisp rather than steam. Cook 2 minutes, then flip and cook 1 to 2 minutes more, until pink and cooked through.
Assemble the bowls. Divide the rice among 4 bowls. Top with the cucumber salad, avocado, green onion, mango or pineapple, and shrimp. Garnish with sesame seeds and a drizzle of the poke dressing.

Notes

Dairy-free: Use olive oil instead of butter.

Gluten-free: Use tamari in place of soy sauce.

Low-carb or keto: Skip the rice and use a cauliflower rice or salad base.

Quinoa option: Swap the rice for quinoa for extra protein.

Storage: Keep components separate in airtight containers in the fridge for up to 4 days. Add avocado and dressing fresh when serving.

Serving: Best enjoyed cold or at room temperature. To warm the shrimp, reheat it separately and leave the rest of the bowl cold.

Nutrition is calculated with the dressing, pineapple, brown rice, avocado, and edamame. It is an estimate and will vary.

Nutrition

Course Dinner, Lunch

Cuisine Asian

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