Is shrimp poke bowl raw or cooked?

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.

Can you meal prep shrimp poke bowls?

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.

How long do shrimp poke bowls last in the fridge?

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.

Can shrimp poke bowls be eaten cold?

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.

What’s the best way to reheat shrimp for a poke bowl?

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.

Can you freeze shrimp poke bowls?

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.

What kind of rice is best for poke bowls?

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.

Are shrimp poke bowls healthy?

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.

Can I make a low-carb shrimp poke bowl?

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.

What protein can I use instead of shrimp in a poke bowl?

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.

Is a shrimp poke bowl safe for pregnancy?

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.

What sauces are typically used in poke bowls?

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.

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

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

Units Scale

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

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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

Description

Ingredients

Instructions

Equipment

Notes