This Shrimp Poke Bowl is quick and easy, making it perfect for a quick weeknight dinner. Shrimp and crunchy veggies are all tossed with a delicious and additive spicy mayo!
I am having a moment with bowls right now. The concept is amazing–throw a bunch of stuff that you love into a bowl with a yummy sauce of some sort and CHOW DOWN!
I created this bowl just to have an excuse to (heavily) drizzle on the sriracha mayo….it’s sooooo addicting!!!
How to make a shrimp poke bowl
It’s not called an EASY Shrimp Poke Bowl for nothing! Easy and FAST!
- Make the sauce (2 minutes)
- Cut the veggies (5-10 minutes)
- Cook the shrimp (2 minutes)
- Assemble and eat! Sooooo fast!!
Swaps and substitutions
This shrimp poke bowl recipe is soooo flexible! In fact, the ingredients I list are just suggestions! Feel free to add what you like and take out what you don’t! Here are some delicious swaps:
- Lower Carb: brown rice or cauliflower rice
- Protein swap: chicken, salmon or even pork all ‘work great
- Veggie: tofu would be delish!
- Other topping ideas: shredded carrots, pickled veggies, radish, scallions and soy sauce are all perfect with this “bowl!”
Recipe notes and tips
- I like to batch-cook rice ahead of time so I always have some on hand. I also LOVE the instant rice microwave packets in a pinch….they are so handy to have around. The Jasmine Rice packets from Trader Joes are awesome!
- These shrimp bowls are perfect for a meal prep lunch. Just leave off the avocado and keep the dressing separate. The veggies hold up pretty well in the fridge for 2 days.
Other recipes you’ll love
Will you make this Easy Shrimp Poke Bowl?? If you do, please be sure to rate it and tag me @get.on.my.plate in Instagram--I’d love to see your creations!!
Easy Shrimp Poke Bowl
For the bowls
- 1 lb shrimp, peeled and deveined See Note 1
- 1 cup cucumber, chopped
- 1 cup cabbage or slaw mix
- 1/2 cup edamame
- 1 avocado, diced
- 2 roma tomatoes, diced
- 4 scallions, chopped
- 4 cups cooked rice
For the sauce
- 1/2 cup mayo
- 1 tbsp sriracha more or less to taste!
- 1 tbsp rice wine vinegar
- 2 tsp sugar
- To make the sauce, whisk together all ingredients and refrigerate until ready to use. Adjust spiciness as needed by adding more sriracha.
- Season shrimp with salt and pepper. Cook in a skillet over medium heat until no longer pink (about 2 minutes). Toss shrimp with about a tablespoon of the sauce; set aside.
- Divide rice between 4 bowls.
- Top with shrimp, edamame, cucumber, tomatoes, cabbage/slaw, avocado and scallions. Drizzle with a generous spoonful of the sauce! Serve immediately.