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Shrimp Poke Bowl

This quick and easy shrimp poke bowl recipe is delicious and ready in 15 minutes! It's full of sautéed shrimp, pickled cucumber salad, brown rice, and topped with our favorite honey soy dressing. A healthy weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 346 kcal
Course: Lunch , Dinner
Cuisine: Asian

Ingredients

The Shrimp:
  • 1 pound large shrimp deveined and peeled
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon butter
Pickled Cucumber Salad:
  • 1 cup Persian cucumbers 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 if you are gluten-free
  • 1 tablespoon Dijon mustard
  • 2 teaspoon honey
  • 2 cloves cloves minced
  • 1 teaspoon fresh ginger grated
The Bowls:
  • 2 cups cooked jasmine, basmati, sushi, or brown rice
  • ⅔ cup shelled edamame warmed or chilled
  • 1 avocado sliced or cubed
  • Fresh mango or pineapple cubed
  • sesame seeds
  • green onion thinly sliced
  • drizzle of sriracha sauce optional for spice

Instructions

    Cup of Yum
  1. Make the cucumber salad. In a small bowl, toss the cucumbers, rice vinegar, honey, chili flakes, and salt. Set to the side.
  2. Make the dressing. Mix all the sauce ingredients together and place to the side.
  3. Dry the Shrimp. Pat the shrimp dry with a paper towel and generously season with salt and pepper.
  4. Make the shrimp. Heat a large saucepan with the butter over medium heat. When hot, add the shrimp in a single layer to the pan. If your pan is too small, do this in batches, or else the shrimp will not get crispy. Cook for 2 minutes, then flip and cook for another 1 - 2 minutes until the shrimp is pink and cooked through.
  5. Assemble the bowls. Add the rice to four bowls, along with your cucumber salad, avocado, green onions, mango or pineapple, and shrimp. Garnish with sesame seeds and a drizzle of the poke sauce.

Notes

  • Dairy-Free: Use olive oil instead of butter.
  • Quinoa shrimp poke bowl. Swap the brown rice for quinoa.
  • Low-carb & keto poke bowl. Leave off the rice and use a cauliflower rice base or a salad base.
  • Cooked shrimp lasts for 3 – 4 days in the fridge. Make sure to store it in an airtight container.
  • Storing: Store leftover shrimp in a separate airtight container in the refrigerator for up to 4 days. Store the poke bowls separately and when you are ready to enjoy, add the shrimp on top!
  • Reheating: This is optional since you can eat the cooked shrimp cold with the rest of the poke bowl. If you want to reheat the shrimp, simply heat it separately in the microwave or on a pan on the stove. Don’t reheat any of the other poke bowl parts – it is meant to be enjoyed cold.
  • Nutritional information is calculated with the dressing, pineapple, brown rice, avocado, and edamame.

Nutrition Information

Calories 346kcal (17%) Carbohydrates 36g (12%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Cholesterol 158mg (53%) Sodium 980mg (41%) Potassium 546mg (16%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 451IU (9%) Vitamin C 14mg (16%) Calcium 110mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 346

% Daily Value*

Calories 346kcal 17%
Carbohydrates 36g 12%
Protein 23g 46%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Cholesterol 158mg 53%
Sodium 980mg 41%
Potassium 546mg 12%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 451IU 9%
Vitamin C 14mg 16%
Calcium 110mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.