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Shrimp Poke Bowl Recipe
Emily

Shrimp Poke Bowl

A fresh and colorful shrimp poke bowl featuring sautéed shrimp in a savory-sweet glaze, served over sushi rice with crisp vegetables and a tangy sesame soy sauce. Light, balanced, and packed with flavor!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 bowls
Cuisine: Asian Fusion, Hawaiian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g shrimp, peeled and deveined
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp sriracha (optional)
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 2 cups cooked sushi rice
  • 1/2 cup shredded carrots
  • 1/2 cucumber, thinly sliced
  • 2 tbsp green onions, chopped
  • 1 tbsp sesame seeds (white & black mix)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1/2 tsp honey
  • 1/2 tsp sriracha (optional)

Equipment

  • pan or skillet
  • Mixing bowls
  • Spatula
  • knife and cutting board
  • Measuring spoons

Method
 

  1. In a pan over medium heat, cook shrimp with soy sauce, honey, sesame oil, sriracha, ginger, and garlic for 2–3 minutes until pink and caramelized. Set aside.
  2. In a small bowl, mix soy sauce, rice vinegar, sesame oil, honey, and sriracha to make the sauce.
  3. Add sushi rice to bowls, then arrange cooked shrimp, shredded carrots, and cucumber slices on top.
  4. Drizzle with sauce, sprinkle with sesame seeds and green onions, and serve fresh.

Notes

For extra crunch, add edamame or radish slices. You can swap white rice with brown rice, cauliflower rice, or quinoa for a lighter option. Adjust spice by increasing or reducing the sriracha.