Name: Shrimp Poke Bowl Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1 cup brown rice; 1 ¾ cups water; 1/2 cup cooked shrimp; 8 to 10 cups water (for boiling shrimp); 1/2 cup thinly sliced purple cabbage; 1/4 cup shelled edamame (or cooked, rinsed & drained black beans); 1/4 cup julienne carrots; 1/4 cup sliced cucumber; 1 green onion, sliced; sliced avocado (amount as desired); sliced radish (amount as desired); diced cherry tomatoes (amount as desired); sesame seeds (black or white, amount as desired); 2 tablespoons mayonnaise; 1 teaspoon Sriracha (or more to taste); 1-2 teaspoons cool water; sesame oil (amount as desired); Braggs Liquid Aminos or gluten-free tamari or coconut aminos (amount as desired)

Jump to Recipe· 4.2 from 64 reviews

If you’re craving a vibrant and fresh meal that bursts with flavor and colors, this Shrimp Poke Bowl Recipe is sure to delight your senses and satisfy your hunger in just minutes. Combining tender, perfectly cooked shrimp with a bed of nutty brown rice and crisp, colorful vegetables, this bowl is a celebration of textures and tastes. The spicy Sriracha mayo adds the perfect kick, while toppings like avocado and sesame seeds bring creaminess and crunch. Whether you’re looking for a quick lunch or a light dinner, this recipe will become a go-to favorite you’ll want to share with friends and family.

Ingredients You’ll Need

The image shows a white marbled surface with several small white bowls and glass bowls arranged neatly. Starting from the top, there is a bowl of black sesame seeds and a bowl of light sesame seeds. Below them, a white bowl filled with halved red cherry tomatoes sits near a glass bowl of thinly sliced green cucumbers. In the center, a white plate holds two piles of thinly shredded vegetables—orange carrots and purple cabbage. Below that, there is a white bowl of cooked brown rice and a white bowl containing black beans. There is also a glass bowl filled with light pink cooked shrimp. A small glass bowl with sliced green chili peppers and another bowl with sliced radishes are nearby. A glass with creamy orange sauce and a wooden spoon are to the right. Red radishes with green leaves are scattered around the setup. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is a breeze, but each one plays an essential role in building a perfectly balanced Shrimp Poke Bowl Recipe. From the creamy avocado to the tangy purple cabbage and spicy mayo, every component adds dimension to the dish’s flavor, texture, and look.

Sesame oil: Adds a rich, nutty aroma that lifts the entire bowl.
Braggs Liquid Aminos (or gluten-free tamari, or coconut aminos): Provides a salty, umami-packed punch without overpowering the fresh ingredients.
Sliced avocado: Creamy texture and mild flavor for balance and richness.
Sliced radish: Adds peppery crunch that brightens each bite.
Diced cherry tomatoes: Juicy bursts of sweetness and acidity.
Sesame seeds (black or white): Sprinkle for a subtle crunch and extra visual appeal.
1/3–1/2 cup cooked brown rice: The hearty, wholesome base that soaks up all the flavors.
1/2 cup thinly sliced purple cabbage: Adds crunch and a gorgeous color contrast.
1/4 cup shelled edamame (or cooked, rinsed & drained black beans): Provides protein and a fresh snap.
1/4 cup julienne carrots: Sweet and crisp, bringing brightness to the bowl.
1/4 cup sliced cucumber: Cool and refreshing, balancing spicy elements.
1/2 cup cooked shrimp: The star ingredient, tender and succulent seafood goodness.
1 green onion, sliced: Adds a gentle oniony zest and vibrant green garnish.
2 tablespoons mayonnaise: Creates a luscious, creamy base for the spicy sauce.
1 teaspoon Sriracha (or more to taste): Brings heat and depth to the mayo dressing.
1–2 teaspoons cool water: Used to thin the spicy mayo for drizzling consistency.

How to Make Shrimp Poke Bowl Recipe

Step 1: Prepare the Brown Rice

Start by rinsing 1 cup of brown rice thoroughly to remove excess starch. Cook it with 1 ¾ cups of water in a saucepan by bringing to a soft boil, then simmer with a lid for 25 minutes until the water is fully absorbed. Let it stand off the heat for 10 minutes before fluffing. This rice forms the hearty base of your shrimp poke bowl, with a nutty flavor that complements the fresh toppings perfectly.

Step 2: Cook the Shrimp

Bring a large pot of water to a rolling boil and carefully add raw shrimp. Stir occasionally, watching closely as the shrimp turn opaque and their tails curl in, which only takes a few minutes. Immediately strain to stop cooking. This method keeps the shrimp tender and juicy, essential for the delicate balance in your bowl.

Step 3: Make the Spicy Sriracha Mayo

In a small bowl, whisk together mayonnaise and Sriracha sauce. Add one teaspoon of cool water to thin the mixture to a smooth, drizzle-friendly consistency. Adjust water as needed until it’s just right. This spicy mayo dressing is the perfect creamy and fiery sauce to tie all the flavors together.

Step 4: Assemble the Bowl

In a shallow bowl, layer the cooked brown rice, thinly sliced purple cabbage, and shelled edamame evenly as the first base layer. Next, arrange the julienne carrots, cucumber slices, cooked shrimp, and sliced green onion on top. Finish by drizzling your spicy Sriracha mayo sauce generously across all the ingredients, then sprinkle with sesame seeds and add avocado and radish slices for that final pop of color and texture.

How to Serve Shrimp Poke Bowl Recipe

A white bowl filled with several layers of food on a white marbled surface. The bottom layer consists of thin, bright orange carrot strips, topped with a layer of light pink shrimp sprinkled with black sesame seeds and small green sliced scallions. To the left, there are finely shredded purple cabbage pieces, with a few small green sliced scallions on top. Above the cabbage are halved, bright red cherry tomatoes with a light creamy sauce drizzled over them. To the upper right of the shrimp, there is a section of dark black beans beside thin white round slices of radish, also topped with a light creamy sauce. A small portion of light beige rice with some green scallions is placed near the right edge of the bowl. The whole dish is drizzled with a light creamy sauce and scattered with black sesame seeds and green sliced scallions. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes take this bowl from delicious to dazzling. Fresh avocado slices add creaminess without heaviness, while radish slices lend a peppery crunch. Toasted sesame seeds sprinkled on top enhance the nutty undertones, and a splash of extra Braggs Liquid Aminos can add a hint of umami seasoning. Don’t underestimate the power of garnishes to elevate the presentation and flavor profile.

Side Dishes

To keep things light and wholesome, pair your shrimp poke bowl with simple sides like a seaweed salad or steamed edamame pods for extra protein. A small bowl of miso soup or pickled ginger also complements the flavors beautifully, providing warmth or a tangy bite to contrast the fresh veggies and seafood.

Creative Ways to Present

For a fun twist, serve your shrimp poke bowl in a hollowed-out pineapple bowl for a tropical vibe that amps up the freshness. Layer ingredients in a clear glass jar for an easy grab-and-go option or use colorful bamboo bowls for an authentic Hawaiian feel. Presentation can set the mood—make it bright, inviting, and as enjoyable visually as it is to eat.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers from your shrimp poke bowl, store the components separately in airtight containers in the refrigerator. Keep the shrimp and spicy mayo separate from the rice and veggies to maintain freshness and texture. Consume within 1–2 days for the best taste and safety.

Freezing

Freezing is not recommended for this Shrimp Poke Bowl Recipe because the fresh vegetables and mayo-based sauce lose their texture and flavor after thawing. However, you can freeze cooked shrimp and brown rice separately and prepare fresh veggies and sauce when ready to serve.

Reheating

When reheating leftovers, warm the brown rice and shrimp gently in the microwave or on the stovetop, but avoid heating the fresh vegetables and sauce. Instead, add those cold for contrast and crunch. This method helps maintain the authentic fresh and vibrant experience of the poke bowl.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely before cooking. Fresh or frozen shrimp both work well, but fresh tends to have a firmer texture. Rinse and pat dry for the best results.

What can I substitute if I don’t have Braggs Liquid Aminos?

You can easily swap with gluten-free tamari or coconut aminos, which offer similar savory and salty flavors without overwhelming the delicate balance of the bowl’s ingredients.

Is this recipe suitable for meal prep?

Yes, but with a few tweaks. Store components like shrimp, rice, and vegetables separately, and add the spicy mayo just before eating to keep everything fresh and crisp. This way, your poke bowl stays vibrant and delicious.

Can I make the spicy mayo less spicy?

Definitely! Adjust the amount of Sriracha in the mayo dressing to suit your taste. You can also add more mayonnaise or water to soften the heat without sacrificing creaminess.

Are there vegetarian options for this shrimp poke bowl recipe?

Yes! Simply replace the shrimp with marinated tofu, tempeh, or extra edamame beans. The flavor and texture will shift slightly but still offer a satisfying, protein-packed meal.

Final Thoughts

This Shrimp Poke Bowl Recipe is the perfect way to enjoy a vibrant, nutritious, and incredibly tasty meal with minimal fuss and maximum flavor. Once you try it, you’ll see how simple ingredients come together to create a bowl that feels wholesome, fresh, and exciting every single time. Give this recipe a go—you might just find your new favorite quick meal to brighten up your day!