Shrimp Poke Bowl Recipe [Sweet Soy Glaze + Spicy Mayonnaise]

January 23, 2024

Shrimp Poke Bowl Recipe [Sweet Soy Glaze + Spicy Mayonnaise]

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Indulge in this nourishing, high-protein Shrimp Poke Bowl recipe – perfect for meal prep!

Poke is a rice bowl bursting with fresh flavors, such as pickled carrots, juicy mango, and avocado. Succulent marinated shrimp, a sweet soy glaze, and spicy mayonnaise make the Shrimp Poke Bowl addictingly good. 😅

If you love that satisfying feeling of eating something so delicious yet equally as healthy, you will want to add this high-protein Shrimp Poke Bowl recipe to your regular weeknight rotation!

It’s like sushi in a bowl. 🍚🦐🥭🥑

This is just one recipe variation. The bowls can easily be customized to your liking (low-carb base, different protein/ veggies, etc.). I’ll list several options, including a vegetarian one, below.

You may also love my Protein Pasta Salad with Chicken recipe!

This post includes affiliate links. When I find a product I love and use daily, I like sharing it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations. I appreciate your support! 😊

A poke bowl (pronounced “poh-KAY bowl”) is a traditional Hawaiian dish with deep roots in Japanese cuisine. “Poke” means “cut into pieces”.

Poke typically consists of diced raw fish, such as tuna or salmon, served over a base of rice and topped with various ingredients like vegetables, seaweed, and flavorful sauces. It’s a customizable dish with a perfect blend of fresh and tasty components!

In this case, the Shrimp Poke Bowl consists of cooked marinated shrimp, ginger turmeric coconut rice, quick pickled carrots, mango, edamame, avocado slices, scallions, nori/seaweed, rainbow micro greens, and toasted sesame seeds. Drizzled with sweet soy glaze and spicy mayonnaise. Finished with a squeeze of lime juice. 😮‍💨🤌🏽

Assembled shrimp poke bowl recipe with sweet soy glaze in a white jar, sesame seeds, and toppings on a plate.

The burst of sweet, spicy, tangy, toasty, flavors in this Shrimp Poke Bowl recipe is unbelievably delicious! I could honestly eat these all day, every day.

Below, I explain more about each poke bowl component.

You can use fresh or frozen shrimp. If frozen: defrost the shrimp in the refrigerator in a bag/container overnight.

You can also add them to a plastic bag, set it in a bowl of cold water, and place a pot and something slightly heavy (I used my KitchenAid pasta attachment) on top to weigh it down. This will take at least an hour on the counter.

Now that the shrimp are defrosted, peeled, and deveined, we can make the marinade. It’s a perfectly balanced marinade with soy sauce, honey, vinegar, sesame oil, and sriracha.

Shrimp poke bowl: raw shrimp with soy sauce, honey, rice vinegar, sriracha, and sesame oil on spoons.

You can either blend the ingredients in a food processor or whisk them in a bowl.

Regarding the honey: whether it’s crystallized or too solid, it may be hard to whisk. Thankfully, there is a way to bring your honey back to a liquid consistency. Just put your honey container in a bowl of hot water and slowly let it warm up. You can also put it in the microwave but don’t let it overheat!

Now, add the shrimp to the bowl with the marinade, cover, and place it in the fridge until you’re ready to cook them.

Don’t discard the marinade as it will also double as a glaze. More on that below!

Traditional poke typically involves raw fish, not cooked shrimp. However, variations exist. In this poke bowl recipe, the shrimp are cooked. I like the additional flavor profile you get from cooked shrimp, especially when it’s coated in my sweet soy marinade/glaze!

Raw shrimp in a sweet soy marinade in a white bowl.

You may be wondering: can you eat raw shrimp? You can, but it’s not necessarily the safest choice. The linked article from Delish goes into more detail about this!

Speaking of raw/cooked seafood, I created this cooked shrimp poke bowl recipe in part because I was recently having dinner with my pregnant best friend (of over 20 years), Jessica while visiting home in New York. At the restaurant, she mentioned how amazing the poke bowl is from there, but she was sad because she couldn’t eat it due to her pregnancy as it had raw fish. I told her about my new recipe with cooked shrimp and she’s super excited to make it once it’s published!

So for the expecting mothers, this cooked poke bowl is for you!

Shrimp cooking in a cast iron pan.
Shrimp Cooking in a Cast Iron

We will now be reusing the shrimp marinade to make the sweet soy glaze.

But first, please note, according to the FDA

  • Marinades used on raw meat, poultry, or seafood can contain harmful bacteria. Don’t reuse these marinades on cooked foods – unless you boil them before applying.

  • Never taste uncooked marinade or sauce that was used to marinate raw meat, poultry, or seafood.

  • Place cooked food on a clean plate for serving.


Boil the marinade for at least 5 minutes, stirring to ensure it doesn’t burn. Once it starts to thicken a bit, set it aside and it will thicken into a glaze.

For the shrimp, heat a cast iron or other skillet over medium/high heat. Once warm, sauté the shrimp for one to two minutes per side, or until they have reached an internal temperature of 145 degrees F (63 degrees C). The color of the shrimp will turn pink, and they will feel firm to the touch.

Ginger turmeric coconut rice ingredients on a white surface.

You can keep the recipe simple and just use plain rice, but what fun is that? The coconut rice adds a nutty, milky component to the shrimp poke bowl. Shrimp and coconut pair perfectly together!

This is the best coconut rice I’ve made. I love the hint of coconut and how perfectly fluffy the rice is. The recipe is by Nagi of Recipe Tin Eats, and her trick is to bake the rice rather than use the stove. It’s much easier/cleaner, there is no scorched pot, and the rice grains are evenly cooked every time!

For the coconut rice, the recipe calls for:

  • Jasmine rice
  • Coconut Milk
  • Water
  • Salt
  • Sugar (FYI: I don’t use it and it still turns out great)

I also took it up a notch and added a bit of ginger turmeric juice to the coconut rice. This is certainly optional; however, it only takes a couple of minutes to prepare. It’s worth it for the added health benefits and flavor (more on that below)!

No juicer is needed for this simple ginger turmeric juice! Just add your fresh ginger and turmeric to a blender with a little bit of water, blend, and strain the juice through a fine mesh strainer.

Lemon ginger turmeric wellness shots recipe being strained through a fine mesh strainer.

You can add all the juice to the rice or serve it on the side and mix some into each bowl!

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!

Shrimp poke bowl recipe base: coconut rice in a pan with a cup of ginger turmeric juice on the side.

These quick pickled carrots are sweet, acidic, and garlicy, and add a really special touch to the shrimp poke bowls. Quick pickled carrots are best enjoyed after being refrigerated for three to five days, but I’ve eaten them the same day and still enjoyed them. These are the same pickled carrots recipe I use in my Dolsot Bibimbap: Korean Mixed Rice Bowl recipe.

You can also choose to not pickle the carrots if you’re in a time crunch; however, it is a quick and easy step if you can find time to pickle them in advance!

In a small pot, combine water, white and rice vinegar, sugar, and salt. Cover and bring the mixture to a boil to allow the sugar to dissolve. Peel the carrots into strips using a vegetable peeler. Add them to a mason jar along with the minced garlic. Pour the hot pickling liquid over the carrots, cover them, and set them in the refrigerator.

Spicy mayonnaise is a condiment made by combining mayonnaise with spicy ingredients, such as chili paste, hot sauce, or other spicy seasonings. It’s commonly used on poke bowls, sushi, sandwiches, and more.

In this Shrimp Poke Bowl recipe, the spicy mayonnaise is made with mayonnaise, sriracha, lime juice, water, and a tiny bit of sesame oil. Blend it up until well combined.

I like to store the spicy mayo in these little condiment squeeze bottles. It’s sooo delicious you’ll want to put it on everything!

Spicy mayonnaise ingredients: mayo, sriracha, limes, toasted sesame oil.

There are so many ways to customize a poke bowl to fit your taste buds. For example, you can choose a different base ingredient, such as plain white, brown, or wild rice, quinoa, or cauliflower rice.

You can use different fruits and vegetables, such as pineapple, cucumber, bean sprouts, pickled ginger, radish, red cabbage, or pickled jalapenos.

If shrimp isn’t your thing, for a different protein source; try using sushi-grade raw tuna or salmon, cooked chicken, or tofu for a vegetarian option. You can use the same sweet soy marinade for each of the protein sources!

For extra spice, speckle the shrimp poke bowl with chili garlic sauce.

The possibilities are endless!

Yes, poke bowls are typically a healthy choice. They include a variety of fresh, wholesome ingredients like fish, vegetables, and rice, providing a good balance of nutrients. However, the overall healthiness of a poke bowl depends on the specific ingredients used (and the quality of those ingredients), as well as portion sizes.

  • Shrimp: A great source of lean protein, low in calories, and rich in nutrients like vitamin B12, iodine, and selenium.

  • Edamame: Rich in protein, fiber, and essential nutrients like vitamin K, iron, and folate. Additionally, they contain antioxidants that may contribute to overall health and may help manage cholesterol levels.

  • Avocados: Extremely nutritious, providing healthy fats, fiber, vitamins (such as B vitamins, vitamin E, vitamin K), and minerals (such as potassium). They may contribute to heart health, provide antioxidants, and support digestion.

  • Mangoes: Rich in vitamins A, C, and E, as well as antioxidants and fiber. They can contribute to immune system support, eye health, and skin health.

  • Carrots: High in beta-carotene, which the body converts into vitamin A. They support eye health, immune function, and skin health!

  • Ginger and Turmeric Juice: Both ingredients have anti-inflammatory and antioxidant properties. They may help reduce inflammation and support joint health. Ginger aids in digestion while the main compound in turmeric (curcumin) has anti-cancer properties.

Those are just a handful of the health benefits of this shrimp poke bowl. Overall, a poke bowl can be a healthy choice when you fill it with nourishing, fresh, wholesome ingredients such as the ones in this recipe.

Shrimp Poke Bowl Recipe toppings ingredients: limes, avocado, carrot, scallions, micro greens, mango, nori, sesame seeds, edamame

When storing leftovers, I store the rice and shrimp in separate containers, as they will have different reheating instructions.

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 two minutes. It will be as good as new!

For the shrimp, you can eat them cold or pop them in the microwave for about 20 seconds to heat them through.

The fruit and vegetable toppings can be stored together or separately.

I don’t recommend freezing shrimp poke bowls. They will be better enjoyed fresh or leftover in the fridge within a few days!

Assembled shrimp poke bowl recipe with sweet soy glaze in a white jar, a hand using chopsticks, and toppings on a plate.

I’d love to hear from you! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. Please leave a question, comment, and/or review below, or get in touch via email.

Follow me on social media to stay connected and keep up with the fun! I sometimes post different recipes my husband and I make that I don’t share here on the blog, other cooking, and lifestyle tips, and more.

I hope you love this shrimp poke bowl recipe! Enjoy – Jenna G.

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    Assembled shrimp poke bowl recipe with sweet soy glaze in a white jar, sesame seeds, and toppings on a plate.

    Shrimp Poke Bowl Recipe [Sweet Soy Glaze + Spicy Mayonnaise]


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 4 reviews

    • Author: Jenna
    • Total Time: 1 hour 40 minutes
    • Yield: 4 servings 1x

    Description

    A Shrimp Poke Bowl is a nourishing rice bowl bursting with fresh flavors, such as pickled carrots, juicy mango, and avocado. Succulent marinated shrimp, a sweet soy glaze, and spicy mayonnaise make the Shrimp Poke Bowls addictingly good! This is just one recipe variation. The bowls can easily be customized to your liking (low-carb base, different protein/ veggies, etc.).


    Ingredients

    Units Scale

    MARINATED SHRIMP & SWEET SOY GLAZE:

    • 4050 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:

    • 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

    Instructions

    1. Marinated Shrimp: Pat your (defrosted, peeled, and deveined) shrimp dry. *If your honey is crystallized/hard to handle, see notes below. In a medium sized bowl, whisk together the the soy sauce, honey, rice vinegar, sesame oil, and sriracha. Toss the shrimp in the marinade, cover, and refrigerate while you prepare the other ingredients.
      Raw shrimp in a sweet soy marinade in a white bowl.
    2. Rice: You can use plain rice as the base, but here’s how I make my ginger turmeric coconut rice (highly recommend). First, follow instructions for Fluffy Coconut Rice. *NOTE it takes an hour to properly soak the rice so make sure you have time for this.* If adding ginger/turmeric juice to the prepared coconut rice: blend a piece of ginger and turmeric with a bit of water, and strain with a fine mesh strainer/rubber spatula. Either add all the juice to the cooked rice, or serve on the side as an option.
      Shrimp poke bowl recipe base: coconut rice in a pan with a cup of ginger turmeric juice on the side.
    3. Quick Pickled Carrots: *See notes below for making them ahead of time! In a small pot, combine water, white and rice vinegars, sugar, and salt. Cover and bring the mixture to a boil to allow the sugar to dissolve. Peel the carrots into strips using a vegetable peeler. Add them to a mason jar along with the minced garlic. Pour the hot pickling liquid over the carrots, cover, and set it in the refrigerator. You can also choose to not pickle the carrots if you’re in a time crunch.
      Pickling liquid being poured into a mason jar filled with shaved carrot strips and garlic.
    4. Spicy Mayonnaise: In a food processor, combine mayonnaise, sriracha, lime juice, water, and sesame oil. Blend until smooth and fully incorporated. Chill it in the refrigerator.
      Shrimp poke bowl spicy mayonnaise in a food processor.
    5. Cook the shrimp and sweet soy glaze: First, strain the shrimp marinade into a small pot and set the shrimp aside. Boil the marinade for at least 5 minutes, stirring to ensure it doesn’t burn. Once it starts to thicken a bit, set it aside and it will thicken into a glaze. Heat a cast iron or other skillet over medium/high heat. Once warm, saute the shrimp for 1-2 minutes on both sides, or until they have reached an internal temperature of 145 degrees F (63 degrees C). The color of the shrimp will turn pink and they will feel firm to the touch.
      Shrimp cooking in a cast iron pan.
    6. Prepare the toppings and assemble: In a small pan over medium/high heat, warm/toast the sesame seeds, stirring continuously to ensure they’re toasting and not burning. Cut/dice the remaining ingredients (as mentioned in the ingredients list above). Add a heaping scoop of rice to each bowl, then place the toppings around the bowl. Drizzle with sweet soy glaze, spicy mayonnaise, top with sesame seeds and a squeeze of lime juice. Now go enjoy those shrimp poke bowls!
      Assembled shrimp poke bowl recipe with sweet soy glaze in a white jar, sesame seeds, and toppings on a plate.

    Notes

    • Additional Topping Suggestions & Base/Protein Customizations: Scroll up and read the *CUSTOMIZING YOUR 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 same day and still love them. This is something you can make well in advance to save time on a busy week day. 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
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