Full of fresh, healthy ingredients, this shrimp poke bowl is a feast for the eyes and your stomach. It’s a satisfying meal filled with lean protein, whole grain brown rice, fresh veggies, and a Sriracha mayo that packs a spicy punch!
What Is A Poke Bowl
If you’ve never had a poke bowl, it’s like a deconstructed sushi roll. Sometimes poke bowls contain raw fish, like sashimi-grade salmon or ahi tuna, but our version contains beautifully cooked shrimp.
Why You’ll Love This Recipe
- Flavorful and Fresh Ingredients– This poke bowl recipe consists of fresh, high-quality ingredients like shrimp, rice, vegetables, and spicy mayo. Combining these ingredients creates a delicious and satisfying flavor profile.
- Customizability– Poke bowls offer a lot of flexibility when it comes to customization. You can choose your preferred type of rice (white, brown, black) and various toppings and sauces, allowing you to create a bowl that suits your specific taste preferences and dietary needs. Or what you have on hand in your refrigerator!
- Healthy and Nutritious– This shrimp spoke bowl includes nutrient-rich ingredients like fresh shrimp, vegetables, and whole grains. The shrimp provides lean protein, while vegetables contribute vitamins, minerals, and dietary fiber.
- Visual Appeal– Poke bowls are visually appealing and beautifully presented. The vibrant colors make the bowl visually enticing, because we eat with our eyes and our stomachs!
Ingredients and Notes
- Rice– While the recipe below calls for brown rice, you can use whatever you have. Wild rice, white rice, black rice, or even quinoa would be a great option.
- Shelled Edamame– I tried to find edamame at two different stores while working on this recipe, but I couldn’t find them in stock anywhere. Cooked black beans or adzuki beans are a perfect substitute!
- Cabbage– For visual appeal, I prefer to use purple cabbage, but you can also use green cabbage, Napa cabbage, or savoy.
- Other Veggies– Carrots, cucumbers, tomatoes – oh my!! Poke bowls are a wonderful way to use those leftover veggies lurking in your refrigerator.
- Shrimp– I prefer wild-caught, small to medium-sized shrimp in this poke bowl recipe, but any size (even prawns) would be delicious. Other substitute suggestions would be crab meat, leftover cooked salmon or tuna (or raw sashimi grade), or tofu for a vegan/vegetarian option!
- Mayo– Lite, full fat, avocado, homemade, or vegan mayo all work well in this recipe.
- Sriracha– This hot sauce gives the spicy mayo dressing its kick! Add to taste, as little or as much as you like.
Optional Ingredients
- Bragg’s Liquid Aminos, Gluten-Free Tamari, Soy Sauce, or Coconut Aminos– I use Bragg’s Liquid Aminos because it’s what I prefer. It has a more robust flavor profile than tamari. But please use whatever your preference is.
- Sesame Oil– Sesame Oil has such a wonderful toasted and nutty flavor. A tiny bit of it goes a long way, so make sure you use it sparingly.
- Sesame Seeds (white or black)– These tiny seeds are always a good idea, so sprinkle as many as you like!
- Avocado– Heart-healthy, creamy avocado goes perfectly with the flavor profiles in this bowl, so definitely add several slices if you have it available!
- Jalapeño– Spice it up as hot as you like; pile on jalapeño slices!
How To Make Shrimp Poke Bowl – Step By Step
- Make The Sriracha Mayo– In a small mixing bowl, combine the mayonnaise and Sriracha, and then add a teaspoon of cool water to thin out the mixture. Whisk until smooth. If the Sriracha mayo is still too thick, use more water to thin it out until it reaches the desired consistency.
- Prepare The Ingredients– Cook the shrimp and rice. Chop the desired veggies; this is a wonderful way to use up vegetables you already have on hand. Gather other optional toppings if desired.
- Assemble Your Bowl– Assemble your shrimp poke bowl carefully to balance flavors and textures. Start with a base of rice, cabbage, and edamame. Add the shrimp on top, then include a variety of toppings like cucumbers, carrots, avocado, and Sriracha mayo.
- Add Optional Toppings– Add as many additional toppings or dressings as desired.
FAQ
HOW SHOULD I COOK THE BROWN RICE?
I use a rice cooker for our rice, but if you don’t have one, rinse 1 cup of brown rice using a strainer. Place the brown rice and 1 ¾ cup water in a saucepan and bring to a soft boil. Reduce heat to low, and simmer, covered, for 25 minutes or until the moisture is absorbed. Remove from heat and let stand for another 10 minutes. Fluff and serve. Makes about 2 ⅔ cups cooked.
HOW SHOULD I COOK THE SHRIMP?
My favorite way to cook shrimp is by boiling them. Bring several cups of water to a rolling boil. Salt the water, and carefully place the uncooked, peeled, and deveined shrimp in the hot water. Stir, and keep occasionally stirring until the shrimp are opaque, and the tails have curled in on themselves. It only takes a few minutes to cook, so don’t leave your pot! Strain the shrimp using a colander.
WHAT SIZE BOWL SHOULD I USE?
I like to use a shallow pasta bowl or a salad bowl. To give you an idea of size, the blue bowl you see in my pictures has a diameter of 7.5″ and is about 2.25″ tall.
DO I SERVE THE RICE AND SHRIMP HOT OR COLD?
The right answer to this question comes down to personal preference. I prefer to serve the rice and shrimp at room temperature, with the other ingredients cold, but you can serve it any way you like.
POKE BOWL VARIATIONS
HAWAIIAN POKE BOWL
Substitute Hawaiian Poke for the shrimp and add several slices of fresh pineapple or mango for an “island spin!”
VEGAN POKE BOWL OR VEGETARIAN POKE BOWL
For a vegan or vegetarian take on this meal, opt for tofu instead of shrimp, or omit the shrimp altogether and increase the amount of vegetables used.
Other Easy Gluten Free Dinners
- Flanken Ribs with Gluten-Free Pasta Salad, Gluten-Free Macaroni Salad or Beet Apple Salad
- Asian Chicken Salad
- Gluten-Free Enchilada Casserole
- Gluten-Free Lasagna Soup (also dairy-free!)
- Prawn and Avocado Salad
This recipe was originally published in February 2021. Blog post and recipe card updated to include better instructions and notes in June 2023.
Did you make this recipe? If you did, please give it a star rating and leave a review or comment below! And remember to take a pic and share it on social! Tag @allergyfreeak or #allergyfreealaska on Instagram!
Shrimp Poke Bowl
Full of fresh, healthy ingredients, this shrimp poke bowl is a feast for the eyes and your stomach. It's a satisfying meal filled with lean protein, whole-grain brown rice, fresh veggies, and a spicy mayo that packs a spicy punch!
Ingredients
For the Sriracha mayo:
- 2 tablespoons mayonnaise
- 1 teaspoon Sriracha (or more to taste)
- 1-2 teaspoons cool water
For the shrimp poke bowl:
- ⅓-1/2 cup cooked brown rice
- ½ cup thinly sliced purple cabbage
- ¼ cup shelled edamame (or cooked, rinsed & drained black beans)
- ¼ cup julienne carrots
- ¼ cup sliced cucumber
- ½ cup cooked shrimp
- 1 green onion, sliced
Optional toppings & seasonings:
- sesame oil
- Braggs Liquid Aminos (or gluten-free tamari, or coconut aminos)
- sliced avocado
- sliced radish
- diced cherry tomatoes
- sesame seeds (either black or white)
Instructions
To make the Sriracha mayo:
- In a small mixing bowl, combine the mayonnaise and Sriracha, and then add a teaspoon of cool water to thin out the mixture. Whisk until smooth. If the Sriracha mayo is still too thick, use more water to thin it out until it reaches the desired consistency.
To assemble the shrimp poke bowl:
- Place the brown rice, purple cabbage, and shelled edamame in a shallow pasta or salad bowl.
- Top with the carrots, cucumber, shrimp, and green onion.
- Drizzle on the spicy mayo (whatever amount is desired), then top with any additional desired toppings or seasonings.
Notes
This recipe is more of a how-to or a guide. You can use whatever amounts of ingredients and toppings you like.
Weight Watchers Notes: 1 tablespoon of lite mayo is 1 point, so if you use only 1 tablespoon of lite mayo, and no sesame oil, this meal is a total of 1 point (on purple).
How Should I Cook the Brown Rice? I use a rice cooker for our rice, but if you don't have one, rinse 1 cup of brown rice using a strainer. Place the brown rice and 1 ¾ cup water in a saucepan and bring to a soft boil. Reduce heat to low, and simmer, covered, for 25 minutes or until the moisture is absorbed. Remove from heat and let stand for another 10 minutes. Fluff and serve. It makes about 2 ⅔ cups cooked.
While the recipe calls for brown rice, you can use whatever you have. Wild rice, white rice, black rice (also known as forbidden rice), or even quinoa would be great options.
How Should I Cook the Shrimp? My favorite way to cook shrimp is by boiling them. Bring several cups of water to a rolling boil. Salt the water, and carefully place the uncooked, peeled, and deveined shrimp in hot water. Stir, and keep occasionally stirring until the shrimp are opaque, and the tails have curled in on themselves. They will take a little while to cook through (just a few minutes), so don't leave your pot! Next, strain the shrimp using a colander.
Do I Serve the Rice and Shrimp Hot or Cold? The correct answer to this question comes down to personal preference. I prefer to serve the rice and shrimp at room temperature, with the other ingredients cold, but you can do it any way you like.
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