Easy Shrimp Poke Bowl

I like to think of traditional poke bowls as a deconstructed sushi roll lol. It is so good! My inspiration came from sushi meal prep without the roll. I felt as though a rice bowl would last a lot longer and I could adjust my ingredients based on my liking. Plus, it’s so healthy! Well minus the regular mayo in the sriracha mayo sauce of course, but still! Don’t be afraid to do half rice and half mixed greens if you prefer less carbs. In addition, you can stay on track with your protein and veggie daily intake with this easy spicy shrimp poke bowl (build your own bowl’s recipe). 

Reasons Why You’ll Love This Recipe:

• Great for weekday meal prep
• Healthy Meals that will help you daily values stick to your diet
• Great and fresh crunchy veggies
• Diet accommodations of this bowl can be made- Keto (low carb), Vegetarian, Vegan, etc. 
• Sweet, Salty, Tangy, and spicy flavor profile that compliments the dish well

Easy Shrimp Poke Bowl Recipe Ingredients:

Ponzu Sauce:

Ponzu – This sauce made up of soy sauce, mirin, and lemon juice enhances the overall flavor of the Poke bowl. In retrospect, think of this as a homemade soy citrus sauce. The sweetness from mirin, acidity from the lemon, and umami from the soy sauce are all great components for this recipe. Furthermore, all three ingredients balance the sweet and tanginess of the bowl. It complements the shrimp, vegetables, and rice ingredients of the bowl. 

Sriracha Mayo Sauce:

While the ponzu sauce adds a subtle citrus flavor, the mayo, garlic, sriracha, seasoning, and lemon juice adds a bit of spice. When paired with ponzu sauce, the overall dish bursts with sweet, salty, spicy flavors. Hence, the sriracha mayo overall is a creamy component.

Marinade for Shrimp:

Soy sauce, Honey, Ginger, Garlic, Green onion, rice vinegar, olive oil, and toasted sesame oil are the ingredients to keep the shrimp rich in flavor.

Shrimp Poke Bowl Instructions:

1. Before anything, start with making the sauces and marinades. After sriracha mayo and ponzu sauce is made, cover and keep refrigerated.
2. For the Shrimp marinade, combine all ingredients and set aside (no refrigeration needed).
3. Prep the fresh veggies – cut purple cabbage, carrots, radish, green onions, and cucumber. 
4. Afterwards, place fresh cut veggies to the side at room temperature for later use. 

1. In a large saucepan, bring water to a boil to cook the rice. Add brown rice and cook for 20-30 minutes. Next, drain the rice water using a strainer. 
2. In an another saucepan, add 1 tsp of kosher salt and add edamame. Cook for 4-6 minutes and remove from heat and strain the water. 
3. Clean shrimp and dry using a paper towel. Drizzle olive oil and season (optional).
4. In a medium sized pan, heat to medium and coat the pan with olive oil.
5. Place shrimp into a  medium saucepan on medium heat and cook for 2-3 minutes on each side. After the second side is finished, add the marinade and reduce heat to low. Let this simmer for 1-2 minutes. 
6. Next, remove the pan from the heat. 
7. Begin assembling your bowl by adding your rice as the base, fresh vegetables and shrimp on top.
8. Lastly, drizzle with sriracha mayo and ponzu sauce; then garnish with green onions and you’re done! (Note: Add white sesame seeds for a little raze!) Enjoy your shrimp poke bowls for the week!

Note: Refer to the Recipe card at the bottom for more detailed information.

Other Recipes you’ll love: Spicy Crab Salad

Frequently Asked Questions

• What is “poke” referring to and what are the traditional ingredients?
  • Poke itself means to cut into pieces or “to slice,” in Hawaiian. Common toppings or ingredients are avocado, cucumber, radishes, etc. In addition, the sauces that are typically used in this bowl are ponzu or soy sauce, and sriracha mayo to drizzle over. 
• Is this great for meal prepping?
  • This recipe is a great option for meal prepping! Thus, it is ideal for meal prepping as items can be easily stored.
• How do you store ingredients?
  • Store veggies in a separate an airtight container.
  • Fresh ingredients can be stored for up to 3 days. 
• Can this be a vegetarian option?
  • Absolutely! Just omit the shrimp and you have a vegetarian bowl!
• Can this homemade poke bowls recipe be vegan?
  • Yes, omit the shrimp and use vegan mayo

Continue to Content

Easy Shrimp Poke Bowl (Build Your Own Bowl's Recipe)

Yield: 4-5 small bowls

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 20 minutes

Total Time: 1 hour 30 minutes

This shrimp bowl is very flavorful and full of fresh ingredients. It is also a great recipe to modify for vegatarian, keto, or vegan diets.

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Ingredients

For Bowl

• 1 cup Brown rice

Sriracha Mayo

• 1/2 cup Mayo
• 1 garlic clove (minced)
• 1 tbl or less of sriracha (you can control the heat)
• Pinch of kosher salt
• 1/2 juice from lemon
• For Bowl
• 1lb raw shrimp
• 1 bag of Edamame
• 1 whole carrot
• 1 avocado (only half is used for one bowl)
• 1 cucumber
• 2 cups of purple cabbage
• 1 reddish
• 1 green onion for garnish

Ponzu Sauce

• 1/4 cup soy sauce
• 1 tsp mirin
• 1 tsp juice from lemon

Shrimp Marinade

• 1/4 cup Soy Sauce
• 1 tsp Honey
• 1/4 tsp Ginger
• 1 garlic clove (minced
• 1 green onion (diced)
• 1 tbl Rice vinegar
• 1 tbl olive oil or avocado oil
• 1 tsp toasted sesame oil

Instructions

1. Start with making the sauces and marinades. For the sriracha mayo , add mayo, sriracha, garlic, lemon juice, and salt. Cover and place in the refrigerater to meld.
2. For the ponzu sauce, add mirin, lemon juice, and soy sauce. Once mixed, cover and keep refrigerated.
3. For the Shrimp marinade, combine honey, garlic, rive vinegar, etc, ingredients and set aside. This does not need to be refrigerated.
4. Prep the fresh veggies - cut purple cabbage, carrots, radish, green onions, and cucumber.
5. Place fresh cut veggies to the side at room temperature or refrigerate for later use.
6. In a large saucepan, bring 3 cups of water to a boil. Add brown rice and cook for 20-30 minutes. Taste rice every 5 minutes to make sure the texture is to your liking. Once done, drain the rice water using a strainer.
7. In a separate or clean large saucepan, bring 3-4 cups of water to a boil. Add 1 tsp of kosher salt and add edamame. Cook for 4-6 minutes and remove from heat and strain the water.
8. Clean shrimp and blot using a paper towel. Drizzle olive oil and season with 1 tsp of salt and pepper (optional).
9. In a medium sized pan, heat to medium and coat the pan with olive oil.
10. Place shrimp into a medium saucepan on medium heat and cook for 2-3 minutes on each side. Once the second side is finished, add the marinade and reduce heat to low. Let this simmer for 1-2 minutes.
11. Remove the pan from the heat to avoid overcooking the shrimp.
12. Begin assembling your bowl by adding your rice as the base, fresh vegetables and shrimp on top.
13. Drizzle with sriracha mayo and ponzu sauce; then garnish with green onions and you're done! (Note: Add white sesame seeds for a little raze!) Enjoy your shrimp poke bowls for the week!

Notes

• Note 1: You can opt to reduce the sriracha in the sriracha mayo as you would like if you are sensitve to heat.

Nutrition Information:

Yield: 5 Serving Size: 5 ounces
Amount Per Serving: Calories: 466Total Fat: 32gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 124mgSodium: 2115mgCarbohydrates: 26gFiber: 7gSugar: 6gProtein: 21g