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Indulge in this nourishing, high-protein Shrimp Poke Bowl recipe, perfect for meal prep and busy weeknights!
Poke is a rice bowl bursting with fresh flavors like pickled carrots, juicy mango, and creamy avocado. Succulent marinated shrimp, a sweet soy glaze, and spicy mayonnaise make this shrimp poke bowl addictively good. 😅
This is just one variation of the recipe. These bowls are incredibly easy to customize to your liking, whether that’s a low-carb base, a different protein, or swapping in your favorite vegetables. I’ll share several options (including a vegetarian one) below.
You’ll also love: Shrimp Avocado and Mango Salad
Easy Shrimp Poke Bowl Recipe
If you love that satisfying feeling of eating something that’s just as healthy as it is delicious, you’ll want to add this high-protein shrimp poke bowl to your regular rotation.
It’s like sushi in a bowl. 🍚🦐🥭
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Table of contents
What Does a Poke Bowl Consist of?
A poke bowl (pronounced poh-KAY) is a traditional Hawaiian dish with deep roots in Japanese cuisine. The word poke means “cut into pieces.”
Traditionally, poke consists of diced raw fish like tuna or salmon served over rice and topped with vegetables, seaweed, and flavorful sauces. It’s known for being fresh, customizable, and incredibly satisfying.
What’s in This Shrimp Poke Bowl?
This shrimp poke bowl uses cooked marinated shrimp and includes:
- Ginger turmeric coconut rice
- Sweet soy–glazed shrimp
- Quick-pickled carrots
- Mango
- Edamame
- Avocado slices
- Scallions
- Nori/seaweed
- Rainbow microgreens
- Toasted sesame seeds
Finished with spicy mayonnaise, sweet soy glaze, and a squeeze of fresh lime juice. SO good. 😮💨🤌🏽
Why You’ll Love This Shrimp Poke Bowl
- High in lean protein and packed with fresh ingredients
- Great for meal prep and leftovers
- Easy to customize with different bases, proteins, and toppings
- Can be eaten warm or cold
- Full of sweet, savory, spicy, and tangy flavors in every bite
How to Make the Shrimp Poke Bowl Recipe
This shrimp poke bowl is all about balance: sweet, spicy, tangy, creamy, and toasty flavors working together perfectly.
Below is a breakdown of each main component.
Marinated Shrimp
You can use fresh or frozen shrimp for this recipe.
How to Defrost Shrimp
- Thaw overnight in the refrigerator
- Or place the shrimp in a sealed bag, submerge them in cold water, and weigh it down for about an hour
Once defrosted, peel and devein the shrimp.
Shrimp Marinade
The marinade is a perfectly balanced blend of:
- Soy sauce
- Honey
- Vinegar
- Sesame oil
- Sriracha
You can either whisk everything together or blend it in a food processor.
Honey tip: If your honey is crystallized, place the container in warm water to loosen it. Avoid overheating in the microwave.
Add the shrimp to the marinade, cover, and refrigerate until ready to cook. Do not discard the marinade. It doubles as the sweet soy glaze.
Sweet Soy Glaze
Bring the leftover marinade to a boil and cook for at least 5 minutes, stirring often. Once slightly thickened, set aside. It will continue to thicken as it cools.
Important Food Safety Note
According to the FDA:
- Marinades used with raw seafood should never be reused unless boiled
- Never taste uncooked marinade
- Always boil marinades for at least 5 minutes before using as a glaze
Cooking the Shrimp
Heat a cast-iron skillet (or other pan) over medium-high heat. Sauté shrimp for 1–2 minutes per side, until pink, firm, and cooked to 145°F (63°C).
Coconut Rice (With Optional Ginger & Turmeric Juice)
You can keep things simple with plain rice, but the coconut rice adds a creamy, nutty flavor that pairs beautifully with shrimp.
This coconut rice is baked instead of stovetop, a method from Nagi at RecipeTin Eats, which results in fluffy, evenly cooked rice every time (and no scorched pot)!
The ingredients you’ll need are:
- Jasmine rice
- Coconut milk
- Water
- Salt
- Sugar (optional – I skip it and still love the result)
I take it one step further by adding fresh ginger and turmeric juice. It’s optional, but adds incredible flavor and health benefits.
Blend ginger and turmeric with water, strain, and either mix into the rice or drizzle into each bowl before serving.
This ginger turmeric coconut rice is one of the 200+ creative DIY recipe ideas in my book: No Juicer? No Problem: A Beginner’s Guide to Hand Juicing for Health, Creative DIY Recipes, and Flavor Pairings. Check it out on Amazon for juicing recipes, ways to use homemade juice in cooking and baking recipes, interesting, sustainable uses for leftover juice pulp, and more!
Quick Pickled Carrots
These quick-pickled carrots are sweet, tangy, and garlicky, and they add a huge flavor boost.
They’re best after 3–5 days in the fridge, but I’ve eaten them the same day and still loved them.
Combine water, vinegar, sugar, and salt, bring to a boil, then pour over carrot ribbons and garlic in a jar. Refrigerate until ready to use.
Spicy Mayonnaise
Spicy mayo is a classic poke bowl topping. It’s spicy, creamy, and a little tangy. For this recipe, it’s made with:
- Mayonnaise
- Sriracha
- Lime juice
- Water
- A touch of sesame oil
To make it, simply blend the ingredients until smooth. I like storing it in squeeze bottles. It’s so good you’ll want it on everything!
Customizing Your Shrimp Poke Bowl
These bowls are endlessly customizable! Here are some ideas:
Base options: White rice, brown rice, wild rice, quinoa, cauliflower rice
Vegetables & fruits: Pineapple, cucumber, radish, red cabbage, pickled ginger, jalapeños
Protein swaps: Sushi-grade tuna or salmon, cooked chicken, or tofu (vegetarian)
Use the same sweet soy marinade for any protein. For extra heat, add chili garlic sauce!
Is a Shrimp Poke Bowl Healthy?
Yes, shrimp poke bowls are typically very healthy when made with fresh, wholesome ingredients!
Key Health Benefits
- Shrimp: Lean protein, low calorie, rich in B12 and selenium
- Edamame: Protein, fiber, iron, antioxidants
- Avocado: Healthy fats, fiber, potassium
- Mango: Vitamins A, C, E, and antioxidants
- Carrots: Beta-carotene for eye and skin health
- Ginger & Turmeric: Anti-inflammatory and antioxidant properties
Overall, this shrimp poke bowl is a nutrient-dense, balanced meal that’s as nourishing as it is delicious!
Storing & Reheating Shrimp Poke Bowls
When storing leftovers, keep the rice and shrimp in separate containers, as they reheat differently.
Reheating Rice
Place rice in a microwave-safe bowl with a splash of water, cover, and microwave for about 2 minutes. It will be as good as new.
Shrimp
Shrimp can be eaten cold or microwaved for about 20 seconds, just until warmed through.
Fruit and vegetable toppings can be stored together or separately.
Freezing
I don’t recommend freezing shrimp poke bowls. They’re best enjoyed fresh or within a few days from the fridge.
FAQ: Shrimp Poke Bowl
Traditional poke bowls usually feature raw fish like tuna or salmon. However, this shrimp poke bowl uses fully cooked shrimp, making it a great option for anyone who prefers cooked seafood or needs to avoid raw fish. The shrimp are marinated, cooked, and finished with a sweet soy glaze for extra flavor.
Yes, shrimp poke bowls are great for meal prep when the components are stored separately. Keep the rice, shrimp, and toppings in individual containers and assemble the bowl just before eating. This helps everything stay fresh and prevents soggy textures.
Shrimp poke bowl components will last up to 3 days in the refrigerator when stored in airtight containers. For best quality, store the rice, shrimp, and toppings separately and add sauces right before serving.
Yes! Shrimp poke bowls can be eaten cold or warm, depending on preference. Cold shrimp works especially well in poke-style bowls, while the rice can be reheated if you prefer a warm base.
The best way to reheat shrimp is quickly and gently. Microwave the shrimp for about 20 seconds, just until warmed through. Overheating shrimp can cause it to become tough or rubbery.
Freezing shrimp poke bowls is not recommended. Freezing negatively affects the texture of the shrimp, rice, and fresh toppings. These bowls are best enjoyed fresh or within a few days from the refrigerator.
Jasmine rice is one of the most popular choices for poke bowls because it’s soft, slightly sticky, and flavorful. Coconut rice also works beautifully, especially with shrimp, as it adds a subtle richness that pairs well with savory and spicy toppings.
Yes, shrimp poke bowls are generally very healthy. They provide a balance of lean protein, healthy fats, fiber, and complex carbohydrates. This shrimp poke bowl includes nutrient-dense ingredients like shrimp, edamame, avocado, mango, carrots, and ginger-turmeric coconut rice.
Absolutely. To make a low-carb shrimp poke bowl, swap the rice for cauliflower rice, shredded cabbage, or mixed greens. Keep the shrimp, vegetables, and sauces the same for a satisfying low-carb option.
If shrimp isn’t your thing, you can use sushi-grade tuna or salmon, cooked chicken, tofu, or even tempeh. The sweet soy marinade works well with all of these protein options.
Because this shrimp poke bowl uses cooked shrimp, it is a safer option for pregnant people who are advised to avoid raw fish. Always ensure the shrimp is fully cooked and handled properly.
If shrimp isn’t your thing, you can use sushi-grade tuna or salmon, cooked chicken, tofu, or even tempeh. The sweet soy marinade works well with all of these protein options.
I’d love to hear about your experience with the Shrimp Poke Bowls!
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More Rice Bowl Recipes to Try:
- Southwest Chicken Bowls
- Spicy Salmon Rice Bowl with Mango Jalapeno Sauce
- Dolsot Bibimbap Recipe – Korean Rice Bowl
- Miso Butter Salmon [Quick & Easy Baked Recipe]
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Print
Shrimp Poke Bowl Recipe [Sweet Soy Glaze + Spicy Mayonnaise]
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Description
This high-protein Shrimp Poke Bowl is fresh, flavorful, and perfect for meal prep. Made with sweet soy–glazed cooked shrimp, coconut rice, quick-pickled carrots, mango, avocado, edamame, and spicy mayonnaise, it’s a nourishing bowl packed with bold flavors. Easily customizable with different bases, proteins, or veggies, and delicious warm or cold.
Ingredients
MARINATED SHRIMP & SWEET SOY GLAZE:
- 40–50 medium shrimp (fresh or frozen), peeled and deveined
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
GINGER TURMERIC COCONUT RICE (OR ANY RICE):
- This coconut rice recipe
- 1 small (2-3 inch) piece fresh ginger
- 1 small (2-3 inch) piece fresh turmeric
- approximately 1/4 cup of water
PICKLED CARROTS:
- 3 large carrots, peeled into long strips
- 1 cup water
- 1/2 cup white vinegar
- 1/2 cup rice vinegar (genuine brewed)
- 1/4 cup pure cane sugar
- 1 tablespoon pickling or kosher salt
- 1 teaspoon fresh garlic, minced
SPICY MAYONNAISE:
- 1/2 cup mayonnaise
- 3 tablespoons sriracha (less if you’re sensitive to heat)
- 2 teaspoons lime juice
- 1/2 teaspoon water
- 1/8 teaspoon sesame oil
TOPPINGS:
- 1 avocado, sliced
- 1/2 cup shelled edamame (fresh or frozen)
- 1/2 cup mango or pineapple (fresh or frozen), diced
- 1/4 cup scallions, sliced
- several sheets of nori/seaweed snacks, cut into strips
- a handful of microgreens
- 3 tablespoons sesame seeds, toasted (see instructions below)
- 1 lime, cut into wedges
Get Recipe Ingredients
Instructions
-
Marinate the shrimp. Pat the defrosted, peeled, and deveined shrimp dry. If your honey is crystallized or hard to work with, see notes below. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and sriracha. Add the shrimp, toss to coat, cover, and refrigerate while you prepare the remaining components.
- Prepare the rice. You can use plain rice or whatever rice you’d like, but for ginger turmeric coconut rice (what I use), follow the instructions for Coconut Rice. Note that the rice requires about 1 hour to properly soak, so plan ahead. If adding ginger turmeric juice, blend fresh ginger and turmeric with a small amount of water, strain through a fine mesh strainer, and either stir into the cooked rice or serve on the side.
- Make the quick-pickled carrots. In a small pot, combine the water, white vinegar, rice vinegar, sugar, and salt. Cover and bring to a boil to dissolve the sugar. Use a vegetable peeler to shave the carrots into strips and place them in a mason jar with the minced garlic. Pour the hot pickling liquid over the carrots, cover, and refrigerate until ready to use. If short on time, fresh carrots can be used instead.
- Make the spicy mayonnaise. Add the mayonnaise, sriracha, lime juice, water, and sesame oil to a food processor and blend until smooth and fully combined. Refrigerate until ready to use.
- Make the sweet soy glaze and cook the shrimp. Strain the shrimp marinade into a small pot and set the shrimp aside. Bring the marinade to a boil and cook for at least 5 minutes, stirring often, until it begins to thicken slightly. Remove from the heat and set aside to cool into a glaze. For the shrimp, heat a cast-iron skillet or other pan over medium-high heat. Once hot, sauté the shrimp for 1–2 minutes per side, until pink, firm, and cooked through to an internal temperature of 145°F (63°C).
- Prepare the toppings and assemble. Toast the sesame seeds in a small pan over medium-high heat, stirring constantly to prevent burning. To assemble the bowls, add a generous scoop of rice to each bowl, arrange the shrimp and remaining toppings on top, then drizzle with sweet soy glaze and spicy mayonnaise. Finish with toasted sesame seeds and a squeeze of fresh lime juice before serving! Enjoy!
Notes
- Watch the step-by-step process of how to make my Shrimp Poke Bowl recipe on Instagram, Facebook, Pinterest, or YouTube!
- Additional Topping Suggestions & Base/Protein Customizations: Scroll up and read the *CUSTOMIZING YOUR SHRIMP POKE BOWL* section above for more inspiration!
- If using frozen shrimp: Defrost the shrimp in the refrigerator in a bag/container overnight OR add them to a plastic bag, set it in a bowl of cold water, and place a pot or something heavy on top to weigh it down. This will take at least an hour on the counter.
- Pickled Carrots: They are best enjoyed after being refrigerated for 3-5 days, but I have eaten them the same day and still love them. This is something you can make well in advance to save time on a busy weekday. You may need one or two jars, depending on the size of your jar.
- Coconut Rice: To reheat the rice, place a portion in a microwave-safe bowl with a splash of water to create steam, cover with a paper plate or similar, and microwave for about 2 minutes. It will be good as new!
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Bowls, Main Dishes, Breakfast and Brunch
- Method: Stovetop, Oven
- Cuisine: Hawaiian
I like when the food not only tases good but also looks good.
I appreciate your kind words! I’m glad you find my recipe appealing. 🙂
This is such a beautiful recipe and I just know it’s going to taste every bit as good as it looks because Jenna is an amazing cook! I can’t wait to make it!
Thanks Mom 🖤🖤
This is packed with goodness and flavor. I can totally work with this recipe to my way of eating. YUMMMM.
Thank you, Laurie! Yes, the recipe is totally customizable to your liking/preferences! Enjoy. 🙂
I always view poke bowl as a large sushi bowl. Because the seafood are usually served raw, I never like it. But I am happy you cooked the shrimps. The bowl looks healthy and I am sure it’s delicious. Thanks for sharing, Jenna.
That’s what it reminds me of too, Kevin! There are lots of sushi flavors in these shrimp poke bowls. I think you’d love this recipe since the shrimp are cooked. Thank you for taking the time to comment! 🙂
I love getting POke bowls when I go out, and this recipe is going to be great to make at home. Thank you for sharing!
They are so delicious, right Angelia?! I hope you enjoy making your own poke bowls at home. 🙂
Mmm… your lovely seafood poke bowl adds so much fresh, vibrant flavor to dinner. Your pickled carrots are crazy delicious and the spicy mayo adds the perfect wow factor to each and every bite!
I love this recipe so much! I’m making it again and noticed that the pickled carrots are left off the “toppings” list in the recipe. Just wanted to let you know!
Hi Sophie! I’m soo glad you love my shrimp poke bowl recipe. I appreciate you letting me know about the detail I missed. I’ll get that fixed, thank you! 🙂