Go Back
+ servings

Easy Shrimp Poke Bowl

5 from 1 vote
Shrimp poke bowls with sushi rice and colorful fresh vegetables such as ribboned carrots, sliced avocado, arugula, sugar snap peas, and cucumber.
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. Easily sub out the vegetables with whatever you already have on hand.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Serving Size 4

Ingredients
 

Ginger Soy Dressing

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

Optional Toppings

Instructions

  • 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.

Notes

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.

Make It Your Way: Substitutions & Variations

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.