Easy Shrimp Poke Bowl Recipe

I just made an Easy Shrimp Poke Bowl Recipe that’s piled with crunchy veggies, snappy shrimp, and an addicting sriracha mayo you’ll want on repeat.

I can’t shut up about this Easy Shrimp Poke Bowl Recipe. I love the way the spicy mayo slaps you, and I’m low-key obsessed with the balance between crunchy veggies and buttery avocado, diced.

I eat it for lunch and feel like I actually made a decent choice. Poke Bowl Meal Prep for the week?

Yes please. It’s colorful, stupidly addictive, and cuts through boring salads like a lightsaber.

And the shrimp keeps it feeling like a meal, not a side. I’ll take this over takeout any day.

No regrets. Always seconds, sometimes thirds.

I never get tired of it.

Ingredients

• Sushi rice: sticky base that soaks up sauces and makes the bowl feel cozy.
• Shrimp: the sweet, juicy protein that keeps it light and satisfying.
• Vegetable oil: helps get shrimp a quick, golden sear without fuss.
• Soy sauce: salty umami that ties everything together, classic and simple.
• Sesame oil: nutty whisper that gives a toasty background note.
• Rice vinegar: brightens things up, cuts through richness nicely.
• Mayonnaise: creamy binder that makes the spicy sauce silky and smooth.
• Sriracha: spicy kick — control how much heat you want.
• Honey or sugar: balances the heat with a touch of sweet calm.
• Garlic: sharp, punchy little boost — don’t skip it if you like flavor.
• Avocado: creamy, buttery texture that makes each bite luxe.
• Cucumber: cool crunch to contrast the softness and spice.
• Edamame: green pop of protein and chew, actually pretty healthy.
• Green onions: fresh, oniony zing sprinkled on top.
• Sesame seeds: tiny toasty crunch and visual polish.
• Furikake or seaweed: salty, flaky umami, optional but addictive.
• Pickled ginger: palate reset between bites, bright and tangy.
• Lime wedges: Basically, a squeeze wakes everything up instantly.
• Salt and pepper: simple seasoning to taste, keeps it balanced.

Ingredient Quantities

• 1 cup sushi rice, rinsed and cooked, cooled slightly
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon vegetable oil for cooking shrimp
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup mayonnaise
• 2 to 3 tablespoons sriracha, depending how spicy you like it
• 1 teaspoon honey or sugar
• 1 clove garlic, minced
• 1 avocado, diced
• 1 small cucumber, thinly sliced or diced
• 1/2 cup shelled edamame, thawed if frozen
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon furikake or toasted seaweed flakes, optional
• Pickled ginger for serving, optional
• 1 lime, cut into wedges for squeezing
• Salt and black pepper to taste

How to Make this

1. Cook the sushi rice according to package directions, rinse first, then let it cool slightly; fluff with a fork and season with a splash of the rice vinegar and a pinch of salt so it’s not bland.

2. Make the sriracha mayo by mixing the mayonnaise, 2 to 3 tablespoons sriracha (start smaller if you’re wimpy), the honey or sugar, and the minced garlic; taste and adjust heat or sweetness, set in the fridge.

3. Toss the shrimp with 2 tablespoons soy sauce, the teaspoon sesame oil, a little black pepper and a quick squeeze of lime; let it sit 5 to 10 minutes while you prep veggies — don’t marinate too long or they get rubbery.

4. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat, add the shrimp in a single layer and cook about 2 minutes per side until pink and curled; remove from heat and squeeze a bit more lime if you like.

5. Prep the toppings: dice the avocado, thinly slice or dice the cucumber, thaw the edamame if frozen, and slice the green onions.

6. Assemble bowls starting with a base of sushi rice, pile on the cooked shrimp, then arrange avocado, cucumber, edamame, and green onions around the bowl so it looks pretty and balanced.

7. Drizzle the sriracha mayo over everything, and if you want extra umami, spoon a little of the leftover soy/sesame mix from the shrimp or just add a splash more soy sauce.

8. Sprinkle toasted sesame seeds and furikake or toasted seaweed flakes on top, add pickled ginger if using, and finish with lime wedges for squeezing.

9. Taste and season with extra salt, black pepper or a squeeze of lime as needed; if the mayo is too spicy, stir in a bit more mayo or honey to calm it down.

10. Serve immediately — poke bowls are best fresh. Any leftovers keep covered in the fridge for a day but the avocado might brown and the rice will firm up.

Equipment Needed

1. Medium pot or rice cooker for the sushi rice
2. Fine mesh strainer for rinsing the rice
3. Measuring cups and spoons
4. Large nonstick or stainless skillet for the shrimp
5. Spatula or tongs to flip the shrimp
6. Small bowl and whisk or fork for the sriracha mayo and soy mix
7. Cutting board and sharp chef’s knife for veggies and avocado
8. Mixing spoon and 2 to 4 serving bowls for assembling the poke bowls

FAQ

Easy Shrimp Poke Bowl Recipe Substitutions and Variations

• 1 cup sushi rice: swap with short grain brown rice for more fiber, increase water and add 5-10 extra minutes to cooking time, or use instant rice if you need it done fast (texture will be a little different).
• 1 pound medium shrimp: replace with cubed firm tofu for a vegetarian bowl, or use cooked, flaked salmon or canned tuna if you want something quicker and still fishy tasting.
• 2 to 3 tablespoons sriracha: use gochujang mixed with a little water or honey for a sweeter, deeper heat, or swap for chili garlic sauce if you like more garlic flavor.
• 1/4 cup mayonnaise: shy away from mayo by using Greek yogurt for tang and fewer calories, or try vegan mayo if you need a dairy free option.

Pro Tips

1) Rinse and dry shrimp well before cooking. If they’re wet the oil will spit and you won’t get that nice quick sear. Pat them with paper towels and heat the pan until a drop of water sizzles, then add oil and shrimp. Don’t crowd the pan or they steam, cook in batches if needed.

2) Cool the rice slightly but don’t let it go fridge-cold. Warm rice absorbs flavors better and feels less clumpy. While it’s still a bit warm fold in the rice vinegar slowly and taste, you can always add more but can’t take it out.

3) Balance the heat in the sriracha mayo by adding honey or more mayo a little at a time. If it’s too spicy, a teaspoon of honey calms it way down without making it sweet like dessert. Also chill the sauce for 10 minutes so the flavors meld, it tastes better after resting.

4) Prep everything before you cook the shrimp. Avocado browns fast and rice firms up, so have your toppings sliced and laid out. If you want to keep avocado fresh longer toss it with a tiny splash of lime juice right after cutting.