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!
This post may contain affiliate links which means I may earn a small commission when you click on the links and make a purchase. I will never recommend a product that I don’t support 100%. You can read my full disclosure here.
This post was updated on June, 8, 2021.
I am having a moment with salads and 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! Like this Chopped Thai Salad with Spicy Peanut Dressing.…I could bathe in that dressing! Or this Summer Roll Noodle Bowl! The peanut dressing is good on pretty much ANYTHING!
Speaking of bathing in sauce….I created this bowl just to have an excuse to (heavily) drizzle on the sriracha mayo sauce….it’s sooooo addicting!!!
WHY YOU’LL LOVE THIS RECIPE
- It’s super quick and easy — takes about 20 minutes start to finish!
- It’s packed with french, crunchy veggies.
- These bowls are easy to customize and you can use ingredients you have on hand.
- There are keto/ low carb, vegetarian and vegan options (see below!)
- The spicy sriracha mayo is downright addicting!
You’ll need the following ingredients to make this delicious Shrimp Poke Bowl:
For the Poke Bowls:
For the sriracha mayo:
Shrimp: You can really use ANY kind of shrimp for this bowl. However, I prefer wild caught 50-60 count shrimp. The smaller shrimp cook up so quickly, which is what I always go for on busy weeknights!
Cabbage: I love using purple cabbage because it’s so darn pretty, but to make this even quicker, just use prepackaged slaw mix ((I am all about less chopping))!
Rice: ANY rice works here. Jasmine, brown, quick cooking, instant, cauliflower, you name it. You can use sushi rice as well for that more authentic “poke bowl” vibe 🙂 I just prefer whatever I happen to have on hand, which is usually Jasmine.
HOW TO MAKE SHRIMP POKE BOWLS: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: In a small bowl, whisk together ingredients for the sriracha mayo. Set aside.
Step 2: Season and cook shrimp.
Step 3: Toss shrimp with about a tablespoon of the sriracha mayo.
Step 4 & 5: Assemble the bowls! Add rice, then top with shrimp, and all your toppings!
Step 6: Drizzle with a generous spoonful of the sriracha mayo and serve immediately!
FREQUENTLY ASKED QUESTIONS
No. Raw shrimp is not safe to eat. The vast majority of shrimp we get here in the United States is farm-raised in other countries and can carry several types of harmful bacteria when uncooked. Shrimp should be cooked to an internal temperature of 145.
“Poke” simply means “chunks” or “slice.” A typical Hawaiian poke bowl typically includes “chunks” of super fresh, sushi grade raw tuna tossed in a soy-sesame dressing, served over rice. In this case, our “poke” or “chunks” will be shrimp 🙂
Yes, absolutely! These bowls are perfect for meal preps as the veggies/shrimp and rice keep well in the fridge for about 3 days. Just keep the avocado and sauce separate and top your bowls with both when you are ready to eat!
This poke bowl is great for meal preps! Store assembled bowls (without sauce or avocado) in air tight containers or meal prep containers in the fridge for up to 3 days. Toss in sauce and avocado when you’re ready to eat.
POKE BOWL VARIATIONS
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 variations:
Low Carb or Keto Poke Bowl
Ditch the white rice and use cauliflower rice! OR use the slaw as a base, pile on the shrimp, veggies and toss everything with the sriracha mayo!
Vegetarian Poke Bowl
Easy breezy to make this vegetarian! Swap out the shrimp for tofu or a plant-based protein. OR swap the shrimp for extra veggies like red pepper, shredded carrots, pickled veggies, radishes and extra avocado!
Vegan Poke Bowl
To make this vegan, simply add more veggies in place of the shrimp (see Vegetarian option above) and swap out the regular mayo for vegan mayo. Easy!
Brown rice, chicken, red and green pepper, carrots, radishes, pickled seaweed, kimchee, pineapple, corn, red onion, sugar snap peas, peanuts and cilantro are all great additions or substitutions! This recipe is also a great way to use what you have on hand and clean out the veggie drawer 🙂
RECIPE TIPS & TRICKS
- 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 keep the avocado and dressing separate. The veggies hold up pretty well in the fridge for about 3 days.
OTHER RECIPES YOU’LL LOVE
Did you make this recipe? Please give it a Star Rating ⭐️⭐️⭐️⭐️⭐️ below or tag @get.on.my.plate on Instagram! I really appreciate–it helps me out so much! Also, please SUBSCRIBE HERE and follow me on INSTAGRAM, FACEBOOK and PINTEREST!
Easy Shrimp Poke Bowl
For the bowls
- 1 lb shrimp, peeled and deveined See Note 1
- 1 cup cucumber, chopped or sliced
- 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 sriracha mayo
- 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.