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The Easy Homemade Shrimp Poke Bowl Recipe I Can't Stop Making

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This Shrimp Poke Bowl recipe is jam packed with flavor! It combines juicy shrimp, pickled cucumbers, and a flavorful homemade honey soy dressing you won't be able to get enough of. Plus, it couldn't be easier to make. Just a handful of steps are all you have to follow to make it.

Shrimp poke bowl served in a ceramic white bowl on a marble counter. The poke bowl is topped with shrimp, avocado, mango, sliced cucumber, sesame seeds, and a side ramekin of sauce.

My Take on Shrimp Poke

Poke bowls have always been a favorite of mine. The combination of fresh ingredients, various textures, and bold flavors makes every bite exciting...especially when the poke bowls have a bit of spice to 'em, like mine typically do.

Anyway, this Shrimp Poke Bowl is a delightful twist on classic poke. It features succulent shrimp, juicy bits of mango, creamy pieces of avocado, and a tangy homemade honey soy dressing that ties everything together.

Now, what I love most about this recipe - besides how delicious it is of course - is its simplicity and versatility. You can easily customize the ingredients to suit your taste or what you have on hand. Plus, it's a great way to enjoy a nutritious and balanced meal that's both satisfying and delicious.

Shrimp poke bowl served in a ceramic white bowl on a marble counter. The poke bowl is topped with shrimp, avocado, mango, sliced cucumber, sesame seeds, and a side ramekin of sauce. There are utensils and plates of garnishes placed around the bowl.

Ingredients

Here's what you'll need to make these shrimp poke bowls:

For The Shrimp:

  • ½ lb shrimp, peeled and deveined
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter

For The Homemade Honey Soy Dressing:

  • 2 tablespoon soy sauce
  • 1 teaspoon honey
  • 2 teaspoon mustard
  • 1 garlic clove, minced
  • 1 inch ginger, grated

For The Cucumbers:

  • ½ Persian cucumber, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • ⅛ teaspoon red chili flakes
  • Pinch of salt

To Round Out The Bowl:

  • 2 cups cooked rice (sushi, jasmine, basmati, etc.)
  • ½ avocado, sliced
  • ½ mango, cubed
  • 1 spring onion, chopped
  • 2 teaspoon sesame seeds

I know, it seems like a lot of stuff, but most of these ingredients are kitchen/pantry staples. So you'll more than likely have everything you need to make it at home already.

Oh, and by the way, if you do have these ingredients then you pretty much have everything you need to make this imitation crab sushi bowl recipe too! That one's a HUGE hit with kids.

An overhead shot of several bowls in various shapes and sizes containing ingredients to make shrimp poke bowls including white rice, raw shrimp, a whole mango, a whole avocado, a whole cucumber, and oils.

How to Make Shrimp Poke

This poke bowl recipe comes together in just a few simple steps, making it the perfect quick and healthy meal option.

Step One: Prepare the Pickled Cucumbers

In a bowl, mix the thinly sliced cucumbers with rice vinegar, honey, red chili flakes, and a pinch of salt.

Then, let them sit and pickle while you prepare the rest of the ingredients.

Sliced cucumber marinating with red chili flakes in a ceramic bowl on a marble counter. There is a white cloth napkin off to the side.

Step Two: Make the Dressing

In a small bowl, whisk together soy sauce, honey, mustard, minced garlic, and grated ginger. Then, once that's all whisked together, you can set the dressing aside.

Shrimp poke dressing in a white ceramic bowl with a whisk inside it. The bowl is on a marble counter with a white cloth napkin off to the side.

Step Three: Cook the Shrimp

Pat the shrimp dry and season it with salt and pepper.

Then, in a nonstick pan, melt the butter over medium heat. Once melted, add the shrimp to the pan and cook the shrimp until golden - about 1-2 minutes per side - and then transfer it to a plate.

Shrimp poke bowl served in a ceramic white bowl on a marble counter. The poke bowl is topped with shrimp, avocado, mango, sliced cucumber, sesame seeds, and a side ramekin of sauce.

Step Four: Assemble the Bowls

Divide the cooked rice into two bowls.

Top each bowl with pickled cucumbers, mango cubes, cooked shrimp, and sliced avocado.

Sprinkle with chopped spring onions and sesame seeds.

A wooden serving board with sliced avocado, sliced green onion, and diced mango. The board is on a marble counter with a white cloth napkin off to the side.

Step Five: Serve

Serve the bowls with the homemade dressing on the side.

Pour the dressing over the ingredients just before eating, and enjoy this fresh, flavorful meal!

Shrimp poke bowl served in a ceramic white bowl on a marble counter. The poke bowl is topped with shrimp, avocado, mango, sliced cucumber, sesame seeds, and a side ramekin of sauce. There are utensils and plates of garnishes placed around the bowl.

How to Store Shrimp Poke Bowl

This dish is best enjoyed fresh, but you can prepare the components ahead of time.

You can store the cooked shrimp, pickled cucumbers, and dressing separately in airtight containers in the refrigerator for up to 2 days. Then, just assemble the bowls when you're ready to serve 'em!

Shrimp poke bowl served in a ceramic white bowl on a marble counter. The poke bowl is topped with shrimp, avocado, mango, sliced cucumber, sesame seeds, and a side ramekin of sauce. There are utensils and plates of garnishes next to the bowl.

FAQs About Shrimp Poke Bowl

Can I use other types of seafood?

Yes, you can substitute the shrimp with other seafood like salmon or tuna for a different flavor profile.

How can I make the dish spicier?

To add more heat, you can increase the amount of red chili flakes in the pickled cucumbers - or add a drizzle of sriracha on top.

Shrimp poke bowl served in a ceramic white bowl on a marble counter. The poke bowl is topped with shrimp, avocado, mango, sliced cucumber, sesame seeds, and a side ramekin of sauce.

My Final Thoughts

This Shrimp Poke Bowl is a delightful, nutritious meal that's perfect for any occasion.

The combination of the fresh shrimp, tangy pickled cucumbers, and honey soy dressing just work so, so well together.

Anyway, I hope you enjoy making and eating this poke bowl as much as I do.

As always, don’t forget to leave a comment below if you try it out and let me know how it turned out!

Shrimp poke bowl served in a ceramic white bowl on a marble counter. The poke bowl is topped with shrimp, avocado, mango, sliced cucumber, sesame seeds, and a side ramekin of sauce. There are utensils and plates of garnishes next to the bowl.

More Dinner Recipes

If you’re looking for more tasty and easy dinner recipes, check one of these out next:

Yield: 2-3 servings

Shrimp Poke Bowls

Shrimp poke bowl served in a ceramic white bowl on a marble counter. The poke bowl is topped with shrimp, avocado, mango, sliced cucumber, sesame seeds, and a side ramekin of sauce.

This Shrimp Poke Bowl recipe is jam packed with flavor! It combines juicy shrimp, pickled cucumbers, and a flavorful homemade honey soy dressing you won't be able to get enough of. Plus, it couldn't be easier to make. Just a handful of steps are all you have to follow to make it.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

For The Shrimp:

  • ½ lb shrimp, peeled and deveined
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter

For The Homemade Dressing:

  • 2 tablespoon soy sauce
  • 1 teaspoon honey
  • 2 teaspoon mustard
  • 1 garlic clove, minced
  • 1 inch ginger, grated

For The Cucumbers:

  • ½ Persian cucumber, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • ⅛ teaspoon red chili flakes
  • Pinch of salt

For The Bowl:

  • 2 cups cooked rice
  • ½ avocado, sliced
  • ½ mango, cubed
  • 1 spring onion, chopped
  • 2 teaspoon sesame seeds

Instructions

    1. In a bowl, mix the thinly sliced cucumbers with rice vinegar, honey, red chili flakes, and a pinch of salt. Let them sit and pickle while you prepare the rest of the ingredients.

    2. In a small bowl, whisk together soy sauce, honey, mustard, minced garlic, and grated ginger. Set aside.

    3. Pat the shrimp dry and season with salt and pepper. In a nonstick pan, melt the butter over medium heat. Add the shrimp and cook until golden, about 1-2 minutes per side. Transfer to a plate.

    4. Divide the cooked rice into two bowls. Top each bowl with pickled cucumbers, mango cubes, cooked shrimp, and sliced avocado. Sprinkle with chopped spring onions and sesame seeds.

    5. Serve the bowls with the homemade dressing on the side. Pour the dressing over the ingredients.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 585Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 255mgSodium: 2710mgCarbohydrates: 74gFiber: 7gSugar: 19gProtein: 34g
© Brendan Cunningham
Cuisine: Asian / Category: Ready In 30 Min.
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