0 from 6 votes
Easy Shrimp Poke Bowl
Shrimp Poke Bowl is a simple and delicious Hawaiian-inspired recipe that's on the table in under 30 minutes. You can also easily customise it to different diets (e.g. vegetarian), making for a great family weeknight dinner. Full of fresh ingredients which are readily available, so no need to trek down to the Asian grocery store!
Prep Time
1 min
Cook Time
1 min
Servings: 4 people
Calories: 385 kcal
Course:
Main Course
Cuisine:
Fusion , American
Ingredients
Rice
- 1½ Cup rice Preferably short grain.
Shrimp (and Sauce)
- 1.5 lb Shrimp 680g (this is the amount I got after thawing 1 2.2 lb/ 1 kg of shrimp.
- 4 Tablespoons mayonnaise I recommend Kewpie. You can substitute with sambal aioli, kimchi aioli or gochujang aioli (and skip the sriracha below.)
- 1 Tablespoon Sriracha Or to taste depending on how hot you like it!
- ½ teaspoon light soy sauce or to taste. Note that some may find the Sriracha salty enough.
- ½ Tablespoon rice vinegar Better option: make the quick pickled. vinegar then mix use the brine instead of vinegar.
Ingredients
- 1 Mango diced into cubes
- 1 carrot Julienned into matchsticks
- 1 avocado Cut into cubes
- 1 cucumber Better option: quick-pickled Asian cucumbers (but just a few slices per bowl or it'll be too sour!)
Instructions
For meal prep (If making to eat immediately, skip to the section below.)
- Cut the fresh vegetables 1-2 days ahead of time. Note that the avocado may turn brown and unsightly so would be best to cut them right before eating.
- Cook the shrimp by poaching (or grilling.) They're done when they turn slightly opaque and have curled slightly. Mix the sauce ingredients well in a small bowl till the shrimp are well-coated. S
- Store the veggies and shrimp in separate airtight containers in the fridge.
Cup of Yum
Cooking the rice and shrimp
- Cook the rice as per normal. I cook mine in a rice cooker, and recommend adding some dried kelp for extra flavor. For more detailed instructions on cooking sushi rice, click here. (Seasoning the rice as per that recipe will give the poke bowl rice a nice Japanese sweet-sour taste but is optional. Hence, I've not included the salt and sugar required for seasoning in the ingredients list above.)
Assembling
- Scoop the rice first, then arrange the veggies, followed by the creamy shrimp. You can drizzle on more sauce on if you like.
- Optional garnish: sprinkle on some furikake, sesame seeds, springs onions, cilantro, sliced chili peppers etc.
Notes
- Variations: Substitute the shrimp with/ add raw fish (sashimi grade), baked teriyaki salmon, gochujang paste salmon or mix canned tuna with sambal aioli, kimchi aioli or gochujang aioli. Alternatively, use Asian spicy tuna instead of the shrimp.
- Vegetarian option: substitute the shrimp with a plant-based protein like tempeh or tofu.
- Storage: up to 2 days in the fridge.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition Information
Calories
385kcal
(19%)
Carbohydrates
19g
(6%)
Protein
37g
(74%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
280mg
(93%)
Sodium
394mg
(16%)
Potassium
943mg
(27%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
3249IU
(65%)
Vitamin C
30mg
(33%)
Calcium
138mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 385
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 37g | 74% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 280mg | 93% |
| Sodium | 394mg | 16% |
| Potassium | 943mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3249IU | 65% |
| Vitamin C | 30mg | 33% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.