Shrimp Poke Bowl
Elevate your mealtime with this vibrant and customizable Shrimp Poke Bowl recipe, a perfect blend of fresh flavors and textures inspired by Hawaiian cuisine. Succulent shrimp are marinated in a savory-sweet blend of soy sauce, sesame oil, honey, and ginger, then lightly cooked to tender perfection. Served atop fluffy sushi rice, this bowl is loaded with nutrient-packed toppings like creamy avocado, crisp cucumber, edamame, shredded red cabbage, and tangy seaweed salad. A drizzle of spicy sriracha mayo and a sprinkle of toasted sesame seeds complete this colorful dish, making it a feast for the senses. Quick to prepare in just 35 minutes, this shrimp poke bowl is both wholesome and restaurant-worthy—a great choice for seafood lovers looking for a healthy, satisfying meal. Perfect for lunch or dinner, this recipe invites you to explore bold flavors and create your own masterpiece.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.25 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove minced garlic
- 4 cups prepared sushi rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup edamame, shelled and cooked
- 1 cup red cabbage, shredded
- 3 radishes, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 0.25 cup sriracha mayo
- 0.5 cup seaweed salad
Instructions
In a bowl, combine soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic. Whisk together until well mixed to make the marinade.
Add the shrimp to the marinade and toss to coat. Let it marinate for about 15 minutes.
While the shrimp marinates, prepare the sushi rice according to package instructions and set aside.
In a nonstick skillet over medium heat, cook the marinated shrimp for about 2-3 minutes on each side or until they are pink and opaque. Remove from heat and set aside.
To assemble the poke bowls, start by dividing the cooked sushi rice into four bowls.
Top each bowl with equal portions of the cooked shrimp.
Arrange avocado, cucumber, edamame, red cabbage, and radishes over the rice around the shrimp.
Add a small portion of seaweed salad to each bowl.
Garnish with green onions and toasted sesame seeds.
Drizzle with sriracha mayo to taste. Serve immediately.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 20.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
