This shrimp poke bowl recipe is quick and easy to make. It's full of fresh crunchy vegetables, tenderly cooked shrimp, and a delicious ginger soy dressing.
This shrimp bowl is a cross between a salad and a deconstructed sushi roll in a bowl and is inspired by my cooked salmon poke bowl and sushi salad (a fusion of Hawaiian and Asian cuisine). All of these recipes are great options for people who don't like eating raw fish but still want to enjoy the delicious flavors and textures of these cultures.
Why You'll Love This Recipe
- A quick and easy weeknight meal - great for dinner and lunch leftovers the next day.
- This healthy recipe is full of crisp, fresh veggies and lean protein.
- Easy to customize and use what you already have on hand.
- Variations for all eating styles, make it vegan/vegetarian, soy-free, etc.
- Some components can be made ahead for easy meal prep.
- Fresh shrimp - thaw first if using frozen but use any size you want. I prefer to use wild-caught jumbo shrimp.
- Fresh vegetables - I used Persian cucumbers, sugar snap peas, arugula, and carrot ribbons.
- Creamy avocado - a must-have ingredient plus it's full of healthy fats.
- Rice - you can use anything: white rice such as jasmine, brown rice, quick-cooking rice, etc. I used instant pot sushi rice, a short grain rice used in authentic poke bowls.
- Extra virgin olive oil.
- Tamari or soy sauce - use tamari to keep these poke bowls gluten-free, but no matter what you use, choose a reduced sodium version so it's not too salty.
- Rice vinegar - adds brightness to the dressing.
- Raw honey - for a hint of sweetness.
- Fresh ginger - use fresh over ground for the best flavor.
- Toasted sesame oil - a little goes a long way.
- Sriracha (optional) - for a little spice.
How to Make Shrimp Poke Bowls
Step 1. Whisk all the dressing ingredients in a small bowl until well-combined and set aside.
Step 2. Pat the shrimp dry with a paper towel, then season with kosher salt and pepper.
Step 3. Heat a large skillet over medium heat. Once hot, add the olive oil and the shrimp. Cook for 2 minutes on each side until cooked through.
Step 4. Assemble. Divide the rice evenly between the bottom of each bowl then top with vegetables, cooked shrimp, and sliced avocado. Pour over the dressing and add a sprinkle of toasted black or white sesame seeds if desired.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this shrimp poke bowl using what you already have? Here are some ideas...
- Make it vegetarian/vegan - use edamame or tofu in place of the shrimp and sub maple syrup in the dressing.
- Make it soy-free - sub coconut aminos for the tamari or soy sauce and add salt, to taste.
- Use any fresh crunchy veggies - radishes, green or purple cabbage, red pepper, green onions, leafy greens, cauliflower rice, jicama, bok choy, etc.
- Add fruit - some restaurants add chopped fresh pineapple or fresh mango to their poke bowls.
- Make it a spicy shrimp poke bowl - toss the cooked shrimp with Japanese spicy mayonnaise.
- More add-ins - crispy onions or seaweed salad.
- Buy deveined and peeled shrimp to make this meal even quicker.
- Make the rice and ginger soy dressing ahead if you know you'll be short on time later.
- Already have vegetables in the fridge? Use up whatever you already have before running to the store. This recipe is flexible and should be customized to suit your individual tastes.
- If your rice is slightly dried out, rehydrate it by placing an ice cube in the center, cover it with a piece of parchment paper and microwave it for 30 seconds - 1 minute, then discard the remaining ice cube.
Frequently Asked Questions
Normally, a Hawaiian poke bowl consists of marinated cubes of raw sushi-grade fish such as salmon or tuna served with rice, vegetables, dressing, and seasonings.
Poke (pronounced poh-kay) means "cut into pieces" and refers to slices or cuts of raw fish.
No, it's not safe to eat raw shrimp, so this shrimp poke bowl uses cooked shrimp only.
More Bowl Recipes
Easy Shrimp Poke Bowl
Ginger Soy Dressing
- 5 tablespoons extra virgin olive oil
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons rice vinegar not seasoned
- 1 ½ tablespoons raw honey or maple syrup
- 1 tablespoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha (optional)
Shrimp Poke Bowl
- 1 batch of cooled instant pot sushi rice or any cooked rice
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 3 Persian cucumbers, sliced
- 3 large carrots, ribboned or shredded
- 2 cups sugar snap peas, chopped
- 1-2 avocados, sliced
- cilantro or green onion
- toasted sesame seeds
- Japanese spicy mayo
- Whisk all the dressing ingredients in a small bowl until well-combined and set aside.
- Pat the shrimp dry with a paper towel, then season with kosher salt and pepper.
- Heat a large skillet over medium heat. Once hot, add the olive oil and the shrimp. Cook for 2 minutes on each side until cooked through.
- Assemble. Divide the rice evenly between the bottom of each bowl then top with vegetables, cooked shrimp, and sliced avocado. Pour over the dressing and add a sprinkle of toasted black or white sesame seeds if desired.
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