Shrimp Poke Bowl

Introduction

Fresh, fast, and bursting with color, this Shrimp Poke Bowl is everything I crave in a balanced meal—vibrant, satisfying, and surprisingly quick to make. In just 15 minutes, you can have a bowl that rivals your favorite poke spot, but made with love at home.

This recipe combines buttery sautéed shrimp, tangy pickled cucumbers, creamy avocado, and sweet mango or pineapple, all drizzled in a crave-worthy poke dressing over a warm bed of rice. It’s light yet filling, refreshing but savory—a perfect meal for busy weeknights, casual dinners with friends, or even a make-ahead lunch that actually excites you.

If you’ve tried and loved other quick dinners like my Sheet Pan Gnocchi or creamy comfort dishes like the Creamy Chicken Marsala, then this Shrimp Poke Bowl is right up your alley.

And if you’re a Pinterest lover, don’t forget to save this one to your boards for later over at Pinterest: RecipesCookingWithCallie

Why You’ll Love This Recipe

Key Benefits

• Quick and Easy: Ready in 15 minutes from start to finish.
• Customizable: Easily adapted for various diets or preferences.
• Perfect for Meal Prep: Each component stores well, so you can prep ahead.
• Healthy but Satisfying: A balance of protein, fiber, and natural sweetness.

Taste & Texture

Each bite gives you a little bit of everything—tender, buttery shrimp with just the right sear, crunchy and slightly tangy cucumbers, rich avocado, juicy pops of tropical fruit, and that salty-sweet-spicy poke dressing to bring it all together. You’ve got creamy, crisp, chewy, and succulent textures in every forkful.

Dietary Attributes

This bowl is naturally dairy-free (with a small swap), gluten-free if you use tamari, and easy to make low-carb or grain-free. You can adjust this recipe in so many ways to fit your lifestyle.

Ingredients & Substitutions

Ingredient List

For the shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter (or olive oil for dairy-free)

Pickled cucumber salad:

• 1 cup Persian cucumbers, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• Pinch of red chili flakes
• Pinch of salt

Poke dressing:

• ¼ cup low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Bowl assembly:

• 2 cups cooked jasmine, basmati, sushi, or brown rice
• ⅔ cup shelled edamame
• 1 avocado, sliced or cubed
• ½ cup fresh mango or pineapple, cubed
• Green onion, thinly sliced
• Sesame seeds, for garnish
• Optional: drizzle of sriracha for heat

Notes on Quality

Fresh shrimp gives the best flavor and texture, but frozen shrimp works beautifully too—just thaw and pat them dry well. Persian cucumbers are preferred for their crispness and mild taste, but you can use English cucumbers in a pinch. Choose ripe mango or pineapple for that juicy pop of sweetness.

Possible Substitutions

• Butter → Olive oil or vegan butter
• Honey → Maple syrup or agave
• Rice → Quinoa, cauliflower rice, or salad greens
• Shrimp → Tofu, tempeh, or cooked salmon

Step-by-Step Instructions

• Make the cucumber salad
  In a small bowl, toss together sliced cucumbers, rice vinegar, honey, chili flakes, and a pinch of salt. Set aside to lightly pickle.
• Whisk the poke dressing
  Combine soy sauce (or tamari), Dijon mustard, honey, garlic, and ginger in a bowl. Set aside for drizzling later.

• Prep the shrimp
  Pat the shrimp dry using a paper towel. Season generously with salt and black pepper.
• Cook the shrimp
  Heat butter in a large skillet over medium heat. Once hot, add shrimp in a single layer (work in batches if needed). Cook for 2 minutes on one side, flip, and cook for 1–2 more minutes until opaque and lightly crisp.
• Assemble your bowls
  Divide cooked rice among 4 bowls. Top with edamame, avocado, mango or pineapple, green onions, and pickled cucumbers. Add the cooked shrimp, drizzle with poke dressing, and sprinkle sesame seeds on top. Add sriracha if you want a little heat.

Expert Tips & Tricks

Best Practices

• Patting the shrimp dry before cooking is key for getting that light crisp.
• Let the cucumber sit for at least 10 minutes to absorb the pickling flavors.
• Warm rice makes the bowl cozier, but cold rice works for a refreshing, sushi-style vibe.

Common Mistakes

• Overcrowding the pan when cooking shrimp prevents crisping. Cook in batches if needed.
• Underripe fruit will be bland. Make sure your mango or pineapple is ripe and juicy.
• Skipping the dressing—don’t! It brings everything together.

Time-Saving Tips

• Use pre-cooked shrimp to save even more time—just sauté briefly to warm.
• Make the dressing and cucumber salad up to 2 days in advance.
• Buy frozen, pre-shelled edamame and microwave it straight from the freezer.

Serving Suggestions

Pairings

• Serve with miso soup or a small seaweed salad for a full poke bar experience.
• A side of roasted seaweed snacks or crispy wonton chips adds a fun crunch.

Presentation Ideas

• Layer ingredients in rainbow order for a gorgeous presentation.
• Use a shallow bowl so all the toppings are visible and easy to grab.

Beverage Pairings

• A crisp white wine like Sauvignon Blanc
• Sparkling water with lime and mint
• Light lager or sake for a fun twist

Storage & Reheating

Leftover Storage

• Store cooked shrimp in an airtight container in the fridge for 3–4 days.
• Keep all other toppings and rice separate for best freshness.
• Assemble fresh bowls when ready to eat.

Reheating Methods

• Shrimp can be reheated gently in a pan or microwave, but it’s also delicious cold.
• If reheating rice, add a splash of water and microwave covered to avoid dryness.

Frequently Asked Questions

Substitutions & Adjustments

Can I use another protein?
Yes! Grilled chicken, tofu, or baked salmon are all delicious in this bowl.

Can I make it spicy?
Absolutely. Add sriracha to the dressing or toss in diced jalapeños.

Can I make it low-carb?
Yes—swap rice for cauliflower rice or a fresh salad base.

Troubleshooting

Shrimp is rubbery?
It was likely overcooked. Shrimp cooks quickly—once pink and opaque, it’s done.

Rice is mushy?
Make sure to rinse your rice before cooking and don’t overcook it. Use day-old rice for extra texture.

Variations & Customizations

Dietary Adaptations

• Vegan: Swap shrimp for tofu and use maple syrup instead of honey.
• Gluten-Free: Use tamari instead of soy sauce.
• Low-Carb: Replace rice with cauliflower rice or shredded cabbage.

Flavor Twists

• Add pickled red onions or kimchi for extra zing.
• Use a wasabi mayo drizzle for an extra kick.
• Top with crispy shallots for crunch.

Seasonal/Holiday Versions

• In summer, use grilled shrimp and fresh peaches.
• For a winter version, swap mango for roasted sweet potatoes and add sesame-roasted Brussels sprouts.

Conclusion

This Shrimp Poke Bowl is everything a weeknight dinner should be—quick, customizable, colorful, and packed with flavor. Whether you’re feeding the family, meal prepping for the week, or just treating yourself to something fresh and satisfying, this bowl is always a win.

If you try this recipe, I’d love to hear how it turned out! Share your bowl pics or questions in the comments below or tag me on Pinterest at RecipesCookingWithCallie

And if you’re loving easy, flavorful meals, don’t miss my Creamy Chicken Marsala or go-to Sheet Pan Gnocchi — both are weeknight gold.

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