Shrimp Poke Bowl

This shrimp poke bowl is ready in 30 minutes, with garlic-soy butter shrimp, mango, avocado, edamame, and a creamy Sriracha-lime mayo drizzle.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Rice Bowl Recipes

At A Glance

• ⏱ Ready In: 30 minutes
• 🍽 Serves: 2 (easily doubled)
• 🌱 Diet: Dairy-free option, gluten-free option (use tamari), high-protein, healthy
• 💪 Nutrition Highlights: High in lean protein and healthy fats; naturally balanced meal with complex carbs, greens, and fiber
• 🥕 Main Ingredients: Shrimp, sushi rice, mango, avocado, edamame, cucumber, Sriracha, mayo, garlic, soy sauce, butter.
• 🔥 Flavor Profile: Savory, garlicky, buttery shrimp with bright tropical freshness and a creamy, spicy-tangy drizzle
• 🧊 Meal-Prep Friendly: Store components separately in the fridge for up to 2 days; add avocado fresh when serving
• Best Served With: Fresh out of the fridge on a warm night, or as a quick lunch that feels anything but boring

This shrimp poke bowl is inspired by the Hawaiian garlic shrimp and the classic poke bowl flavors. The shrimp (or prawns) are pan-fried in a quick garlic soy butter sauce until glossy and fragrant, then piled over fluffy sushi rice with mango, avocado, cucumber, and edamame.

The Sriracha lime mayo is creamy, tangy, with just the right amount of heat — and once you’ve made it, you’ll find yourself drizzling it on everything. I love this one because it hits that sweet spot between fresh and satisfying: it’s colorful, it’s got great texture from all the toppings, and the shrimp have this beautiful savory depth that raw fish poke bowls just can’t replicate.

The whole thing comes together in 30 minutes, making it perfect for a weeknight dinner situation.

👩‍🍳 You might also like these recipes: classic tuna poke bowl, tofu poke bowl, or these poke bowl ideas; or try my Teriyaki salmon bowl, Tex-Mex steak and rice bowl or this versatile chicken and rice bowl.

What You’ll Need

Here is what you’ll need for this shrimp poke bowl recipe. Find the full measurements in the recipe card below.

For the garlic soy butter shrimp:

• Shrimp — Large peeled shrimp (prawns) work best here; they stay juicy and get a nice sear. Frozen shrimp are completely fine — just thaw overnight in the fridge or quickly in cold water, then pat them very dry before cooking. The drier the shrimp, the better the sear.
• Garlic — Fresh and finely minced. Don’t skip the mincing; you want the garlic to melt into the sauce, not sit in chunks.
• Soy sauce — Use Tamari if you need this gluten-free. It does the same job beautifully. You can use regular or light soy sauce.
• Butter — Just one tablespoon, but it makes the sauce go glossy and rich. For dairy-free, leave it out and add a tiny splash of extra oil.
• Sesame oil — Toasted sesame oil gives the sauce that nutty depth. A little goes a long way.
• Sriracha — Adds a background warmth to the shrimp. You can leave it out or double it depending on your heat preference.
• Neutral oil — For searing. Vegetable, sunflower, or avocado oil all work.

For the sriracha lime mayo:

• Mayonnaise — Kewpie mayo is genuinely worth tracking down for this — it’s richer and ever-so-slightly sweeter than regular mayo and makes the sauce extra creamy. Find it at Asian grocery stores or the international aisle of most major supermarkets. Light mayo works too if that’s what you have.
• Sriracha — Start with 1 tablespoon and taste as you go. You can always add more heat; you can’t take it back.
• Lime juice — Freshly squeezed is best. It makes the whole sauce brighter. Lemon works if that’s what you have.
• Honey — Just a touch to balance the heat.

For the bowl:

• Short or medium-grain rice — Sushi rice is ideal because it’s slightly sticky and holds together well in the bowl. Regular short or medium-grain rice is fine too.
• Mango — Ripe but not mushy. It adds a gorgeous tropical sweetness that works so well against the savory shrimp. If you don’t want fruit in your poke bowl, you can swap it for pickles or cherry tomatoes.
• Avocado — Slice or dice just before serving so it stays fresh. It adds creaminess and healthy fats.
• Edamame — Shelled and thawed from frozen. A great source of plant-based protein that also adds a satisfying bite.
• Cucumber — Thinly sliced for a fresh, cooling contrast. Persian or Lebanese cucumbers are my preference; they have fewer seeds.
• Green onions and sesame seeds — For garnish and a bit of nuttiness. Toast the sesame seeds in a dry pan for a minute or two — it really does make a difference.
• Optional extras — Pickled ginger is lovely for cutting through the richness, and chili crisp or fried shallots add a fun crunch.

How To Make Shrimp Poke Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this shrimp poke bowl.

• Cook the rice. Rinse until the water runs clear, cook according to packet instructions, then fluff with a fork and set aside.
• Make the sriracha lime mayo. Whisk together mayo, sriracha, lime juice, and honey. Thin with a little water if needed, taste, and adjust. Set aside.
• Prep your toppings. Dice the mango and avocado, slice the cucumber and green onions, thaw the edamame, and toast the sesame seeds in a dry pan until golden. Get everything ready before you start the shrimp — they cook fast.
• Cook the shrimp. Pat dry (well!), season with salt and pepper, and sear in a hot oiled skillet for 1–2 minutes per side until pink. Cook in batches if needed.
• Add the sauce. Reduce the heat to medium, and add the butter and garlic, and sauté for 30 seconds, and then add the soy sauce, sesame oil, and sriracha. Toss the shrimp through for 1 minute until glossy and fragrant, then pull off the heat.
• Assemble. Divide the rice between two bowls, arrange the toppings, and pile the shrimp in the center. Drizzle with sriracha lime mayo and finish with green onions, sesame seeds, and any extras.

Watch The Video

Recipe Tips

• Pat the shrimp completely dry before cooking. This is the single most important step for a good sear. Wet shrimp steam instead of sear, and you’ll miss out on those caramelized edges that make the shrimp so good.
• Cook in a single layer. If your pan is crowded, the shrimp will steam rather than brown (yep, happened to me a few times). If you’re cooking for four, do the shrimp in two batches and set the first aside while you cook the second, then toss them all back in for the sauce.
• Pull the shrimp off the heat as soon as the sauce is glossy. They carry over heat quickly, and overcooked shrimp go rubbery fast. When in doubt, pull them early.
• Frozen shrimp work perfectly here. Thaw in the fridge overnight, or run under cold water for a few minutes, then drain and pat dry. Don’t thaw in hot water.
• Make it gluten-free. Swap the soy sauce for tamari — same flavor, no gluten.
• Make it dairy-free. Leave out the butter; the sauce is still delicious with just the oil, soy, garlic, and sesame.
• Swap the protein. This bowl works beautifully with grilled salmon or even tofu (marinated in the same sauce, pan-fried until crispy). If you’ve already got my tofu poke bowl recipe bookmarked, that garlic soy combo will feel very familiar.
• Make it spicier. Double the sriracha in the shrimp sauce, or serve with chili crisp drizzled over the top at the end.
• Storage. Store the components separately in airtight containers for up to 2 days. The mayo will keep in the fridge for up to a week. Add the avocado fresh when serving — it doesn’t store well once sliced.

Serving Suggestions

This bowl is a complete meal on its own — you’ve got protein, carbs, healthy fats, and plenty of vegetables all in one. That said, a light miso soup alongside is a lovely addition, especially if you’re serving it in cooler weather.

If you’re making this for a group, lay everything out separately and let people build their own bowls — it’s one of those meals that works really well as an interactive dinner, and it means everyone can customize their heat level with the mayo. A squeeze of fresh lime right before eating is optional but highly recommended.

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