Are you craving a fresh, vibrant meal that’s packed with flavor? Look no further than this Shrimp Poke Bowl recipe! With a base of jasmine rice, perfectly seasoned shrimp, and a variety of fresh veggies, this dish is both healthy and satisfying. It’s a great option for busy weeknights or a weekend treat. Let’s dive into how to make this delightful meal.
Lola, What is a Poke Bowl?
In the Hawaiian language, “poke” means to cut something, and that’s precisely what it’s all about. Poke bowls are a delicious blend of marinated, typically uncooked seafood, paired with various veggies and drizzled with savory umami or soybean paste-based sauces.
Shrimp Poke Bowl Video
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Why You’ll Love This Recipe
Fresh and Flavorful: The combination of fresh vegetables, perfectly seasoned shrimp, and a tangy, creamy sauce makes this dish irresistible.
Quick and Easy: This recipe comes together in under 20 minutes, making it perfect for busy weeknights.
Healthy and Satisfying: Packed with protein, healthy fats, and fresh vegetables, this poke bowl is a nutritious meal that won’t leave you feeling heavy.
Customizable: You can easily swap out ingredients or add your favorite toppings to make this dish your own.
Shrimp Poke Bowl Ingredients
Full instructions, recipe, and photos in the recipe card at the bottom of this blog post
- 2 cups jasmine rice: A fragrant and fluffy base.
Shrimp:
- 1 lb shrimp: Peeled and deveined.
- 1 tsp sesame oil: Adds a nutty flavor.
- 2 tsp garlic powder: For robust flavor.
- 1 tsp onion powder: Enhances the savory taste.
- ¼ tsp salt: To season the shrimp.
- ¼ tsp pepper: Adds a touch of heat.
- 2 tbsp soy sauce: Adds umami flavor while cooking.
- 1 tbsp lime juice: Brightens up the dish.
Cucumber Salad:
- 4 Persian cucumbers, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp sesame oil
- Sesame seeds for garnish
Toppings:
- 1.5 cup shredded carrots: Adds color and crunch.
- 1.5 cups edamame: Adds protein and a satisfying texture.
- Sesame seeds: For crunch and visual appeal.
- Scallions: Sliced, for a fresh, mild onion flavor.
- Other Topping Ideas: Creamy avocado, seaweed salad, red cabbage, crunchy onions, chili garlic.
Sauce:
- 1 tbsp sweet chili sauce: Adds sweetness and a bit of spice.
- 1/2 cup mayo: For a creamy base.
- 1 tsp soy sauce: Adds umami and depth of flavor.
- ½ tsp garlic powder: For a hint of garlic.
- 1 tbsp sriracha: For heat and tang
- 1 tsp lime juice: A touch of zest.
Instructions
Full instructions, recipe, and photos in the recipe card at the bottom of this blog post
Step 1: Make Rice (or use premade rice)
Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a rice cooker or medium pot, combine the rice with 1.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender.
Fluff the Rice: Once cooked, fluff the rice with a fork. Set aside and keep warm.
Step 2: Make Cucumber Salad
In a large bowl, combine the thinly sliced Persian cucumbers, rice vinegar, soy sauce, garlic powder, and sesame oil. Toss to coat evenly. Garnish with sesame seeds.
Step 3: Cook the Shrimp
Season the Shrimp: In a large bowl, toss the shrimp with garlic powder, onion powder, salt, sesame oil, and pepper until evenly coated.
Cook the Shrimp: Heat a large skillet over medium heat. Add avocado oil. Once hot, add the shrimp in batches to not overcrowd the pan. Cook for about 1 minute on each side until they barely turn pink and opaque. Remove from heat and set aside. Once all the shrimp are done, add back to the pan and add in 2 tbsp of soy sauce and deglaze the pan. Sauté for 30 seconds, top with lime juice, and remove from heat.
Step 3: Combine Sauce
Mix the Sauce: In a small bowl, combine the sweet chili sauce, mayo, soy sauce, garlic powder, lime, and sriracha. Stir until well blended. Adjust the seasoning to taste if needed.
Step 4: Assemble the Poke Bowls
Divide the Rice: Evenly distribute the bed of rice among four bowls.
Add the Shrimp: Top each bowl with a portion of the cooked medium shrimp.
Add the Toppings: Arrange the shredded carrots (I bought pre shredded), Persian cucumber slices, and edamame (steamed stovetop or in the microwave) around the shrimp.
Drizzle the Sauce: Drizzle the prepared sauce over the top of each bowl.
Garnish: Sprinkle with sesame seeds and sliced scallions for the finishing touch.
FAQ
Can I use a different type of rice or base?
Yes, you can substitute jasmine rice with brown rice or cauliflower rice for a low-carb option. You can even use salad or kale as a base to. make it super healthy!
How do I store leftovers?
Store leftover poke bowl components in separate airtight containers in the refrigerator for up to 3-4 days.
Can I make this dish ahead of time?
Yes, you can prep all the ingredients ahead of time and assemble the bowls just before serving for a quick meal prep option.
Substitutions and Variations
Protein: Swap shrimp with raw fish like tuna or salmon, or use tofu for a vegetarian option.
Sauce: Try using ponzu sauce or adding lime juice for a citrusy twist.
Vegetables: Add red pepper, avocado, or crispy onions for extra flavor and texture.
This Shrimp Poke Bowl is a great recipe and a fantastic way to enjoy a fresh, flavorful, and healthy meal at home. With its combination of perfectly cooked shrimp, fresh veggies, and a delicious sauce, it’s sure to become a new favorite. Give it a try and bring a taste of the tropics to your dinner table tonight!
Shrimp Poke Bowl
Ingredients
- 2 cups jasmine rice cooked
- 1 lb shrimp cleaned and deveined
- 2 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
Cucumber salad
- 2 cups Persian cucumbers, sliced
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1 tsp sesame oil
- 1 tsp sesame seeds for garnish
Toppings
- 1.5 cup edamame
- 1.5 cups shredded carrots
Sauce
- 1.5 tbsp sweet chilli sauce
- 1/2 cup mayo
- 1 tsp soy sauce
- ½ tsp garlic powder
- 1 tsp lime juice
- 1 tbsp sriracha
Instructions
Make Rice
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a rice cooker or medium pot, combine the rice with 1.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender.
- Fluff the Rice: Once cooked, fluff the rice with a fork. Set aside and keep warm.
Cucumber Salad
- In a large bowl, combine the thinly sliced Persian cucumbers, rice vinegar, soy sauce, garlic powder, and sesame oil. Toss to coat evenly. Garnish with sesame seeds.
Cook the Shrimp
- Season the Shrimp: In a large bowl, toss the shrimp with garlic powder, onion powder, salt, sesame oil, and pepper until evenly coated.
- Heat a large skillet over medium heat. Add avocado oil. Once hot, add the shrimp in batches to not overcrowd the pan. Cook for about 1 minute on each side until they barely turn pink and opaque. Remove from heat and set aside. Once all the shrimp are done, add back to the pan and add in 2 tbsp of soy sauce and deglaze the pan. Sauté for 30 seconds and remove from heat.
Combine Sauce
- Mix the Sauce: In a small bowl, combine the sweet chili sauce, mayo, soy sauce, garlic powder, lime, and sriracha. Stir until well blended. Adjust the seasoning to taste if needed.
Assemble the Poke Bowls
- Divide the Rice: Evenly distribute the cooked jasmine rice among four bowls.
- Add the Shrimp: Top each bowl with a portion of the cooked shrimp.
- Add the Toppings: Arrange the shredded carrots, Persian cucumber slices, and edamame around the shrimp.
- Drizzle the Sauce: Drizzle the prepared sauce over the top of each bowl.
- Garnish: Sprinkle with sesame seeds and sliced scallions for th
