What is shrimp poke bowl?

A shrimp poke bowl is a Hawaiian-inspired dish featuring seasoned cooked shrimp served over rice with fresh vegetables and flavorful sauces. Unlike traditional poke that uses raw fish, this version uses perfectly cooked shrimp, making it family-friendly and accessible.

What does a poke bowl consist of?

A poke bowl typically consists of a rice base, protein (in this case, seasoned shrimp), fresh vegetables like cucumber and avocado, and various toppings such as sesame seeds and crispy onions, all tied together with delicious sauces.

Is poke bowl really healthy?

Yes! Poke bowls are incredibly healthy when made with quality ingredients. This shrimp poke bowl provides lean protein, healthy fats from avocado, fiber from vegetables, and complex carbohydrates from rice, creating a well-balanced, nutritious meal.

Is the prawn poke bowl healthy?

Absolutely! Prawns and shrimp are excellent sources of lean protein, omega-3 fatty acids, and essential nutrients like selenium and vitamin B12. Combined with fresh vegetables and whole grains, this shrimp poke bowl is both nutritious and satisfying.

Can you eat raw shrimp?

No, shrimp should always be cooked thoroughly. Unlike some fish used in traditional poke, raw shrimp can contain harmful bacteria. This shrimp poke bowl recipe uses properly cooked shrimp for both safety and optimal flavor.

What is the point of a poke bowl?

Poke bowls offer a perfect balance of nutrition, flavor, and customization in one meal. They're designed to be fresh, healthy, and satisfying while allowing you to customize ingredients based on your preferences and dietary needs.

Easy Shrimp Poke Bowl Recipe with Spicy Mayo-30 Minute Meal

Name: Shrimp Poke Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 1 lb wild-caught shrimp (21-25 count, peeled and deveined); 1/3 cup mayonnaise; 2 tablespoons sweet chili sauce; 2 teaspoons sriracha (adjust to taste); 1/2 lime, juiced; Pinch of sea salt; 2 cups sushi rice; 2 cups water; 3 tablespoons mirin (or rice vinegar); 2 teaspoons sugar; 3/4 teaspoon salt; 1 cup shelled edamame; 1 large cucumber, thinly sliced; 1 large carrot, julienned; 1 ripe avocado, cubed; 4 green onions, chopped; Sesame seeds (white or black); Crispy fried onions

Description

This fresh and healthy shrimp poke bowl recipe features perfectly seasoned cooked shrimp, creamy spicy mayo, and vibrant vegetables served over sushi rice. Ready in just 30 minutes, this family-friendly poke bowl is naturally gluten-free and completely customizable for busy weeknight dinners.

Ingredients

Scale

1 lb wild-caught shrimp (21-25 count, peeled and deveined)
1/3 cup mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons sriracha (adjust to taste)
1/2 lime, juiced
Pinch of sea salt
2 cups sushi rice
2 cups water
3 tablespoons mirin (or rice vinegar)
2 teaspoons sugar
3/4 teaspoon salt
1 cup shelled edamame
1 large cucumber, thinly sliced
1 large carrot, julienned
1 ripe avocado, cubed
4 green onions, chopped
Sesame seeds (white or black)
Crispy fried onions

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Instructions

Whisk together mayo, sweet chili sauce, sriracha, lime juice, and salt in a small bowl. Set aside half for shrimp, half for serving.
Bring a large pot of salted water to a rolling boil. Add shrimp carefully using a slotted spoon.
Cook shrimp for 1-2 minutes until they curl and turn opaque. Drain immediately and let cool slightly.
Chop shrimp into bite-sized pieces (about 4 pieces per shrimp). Toss with half the sauce and let marinate.
Rinse rice in a fine mesh strainer until water runs clear. Combine rice and water in a medium saucepan.
Bring rice to a boil, then immediately reduce to simmer. Cover tightly and cook for 15 minutes.
Let rice stand for 10 minutes with lid on. Meanwhile, warm mirin in microwave for 20 seconds.
Whisk sugar and salt into warm mirin until dissolved. Fold the seasoning into the rice gently.
Place rice as foundation in each bowl. Add marinated shrimp in one section.
Arrange vegetables in colorful sections around the bowl. Top with crispy onions and sesame seeds.
Drizzle with remaining sauce and serve immediately.

Notes

Choose wild-caught shrimp when possible for best flavor
Don't overcook shrimp - they should curl into C-shape and turn opaque
Rinse rice until water runs clear for best texture
Room temperature rice tastes better in poke bowls
Store sauce separately to prevent soggy ingredients
Components can be prepped up to 2 days ahead
Add avocado fresh when serving to prevent browning
Customize vegetables based on seasonal availability
Adjust sriracha amount based on heat preference

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Boil
Cuisine: Hawaiian

Nutrition

Serving Size: 1 bowl (1/4 recipe)
Calories: 584
Sugar: 9.9g
Sodium: 424.6mg
Fat: 21.4g
Saturated Fat: 3.2g
Unsaturated Fat: 18.2g
Trans Fat: 0g
Carbohydrates: 65.9g
Fiber: 4.5g
Protein: 31.5g
Cholesterol: 190.2mg