This shrimp poke bowl features tender, creamy sweet chili shrimp layered over seasoned sushi rice and a vibrant mix of crunchy vegetables. If raw fish poke isn’t your thing or you simply love shrimp, this bright, satisfying bowl is a perfect alternative.
Erica’s Thoughts:
When people ask my favorite fast food, I often say poke bowls. Some disagree that poke counts as fast food, but the quick, customizable poke bar experience—choose rice or greens, pick your protein, and load up on toppings—feels like the perfect fast-casual meal to me.
If you love poke but aren’t comfortable with raw fish, this shrimp version is for you. It keeps the spirit of a poke bowl—rice, protein, and fresh toppings—while using cooked shrimp and a creamy sweet chili sauce for a flavor-packed, approachable option.
What’s to love about shrimp poke bowls:
- Balanced and nutritious: lean protein, an array of vegetables, and satisfying rice.
- Simple ingredients: mostly fresh items and common pantry staples.
- Quick to make: this dinner comes together in about 30 minutes.
- Highly customizable: swap or add toppings to match your taste.
What is poke?
Pronounced “poh-kay,” poke is a Hawaiian dish traditionally made with marinated raw fish, often ahi tuna, and seasoned with ingredients like soy sauce, sesame oil, and green onions. The Hawaiian word poke means to slice or cut crosswise into pieces.
This recipe takes inspiration from poke but is not a traditional rendition: it uses cooked shrimp and a creamy, sweet-spicy sauce rather than the classic soy-sesame marinade. That flexibility is what makes modern bowls so appealing—adapt them to suit your preferences.
What you will need to make:
Shrimp: Wild-caught shrimp are ideal if available—quality makes a noticeable difference. Choose peeled and deveined shrimp for convenience.
Mayo: Any mayonnaise works. Kewpie or avocado oil mayo add extra richness, but regular or vegan mayo are fine substitutes.
Sweet chili sauce: A common Asian condiment combining chili, sugar, vinegar, and garlic. It adds sweet heat and is typically found in the international aisle.
Sriracha: A tangy hot sauce used to boost spice. Use more or less to taste.
Lime: Fresh lime juice brightens the sauce.
Sushi rice: Short-grain rice seasoned with a sweet vinegar mixture for the classic sticky texture. You can substitute other rice varieties if needed.
Mirin: A slightly sweet rice wine used to season the rice. Rice vinegar can be used as a substitute.
Sugar and salt: Small amounts to balance the sushi rice seasoning.
Edamame: Shelled edamame adds plant protein and texture; find it in the frozen section.
Fresh vegetables: Cucumber, carrot, avocado, and green onions are used here, but red pepper, cabbage, leafy greens, or corn are great options.
Crispy onions: A crunchy garnish like the fried onions used on casseroles adds a satisfying contrast.
How to make this satisfying meal:
Sauce
Whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt. Set aside.
Shrimp
Bring a large pot of water to a boil. Add peeled and deveined shrimp and cook 1–2 minutes until just opaque and cooked through. Drain and optionally shock in an ice bath to stop cooking.
Chop the cooked shrimp into roughly ½-inch pieces (about 3–4 pieces per shrimp). Toss the chopped shrimp with about half of the sauce until evenly coated.
Sushi rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Combine the rice and 2 cups water in a saucepan and bring to a boil. Reduce to low, cover tightly, and simmer 15 minutes. Turn off the heat and keep the lid on for an additional 10 minutes.
Warm the mirin and whisk in the sugar and salt until dissolved. Pour this sweet vinegar mixture over the cooked rice and gently fold to combine, fluffing the rice without mashing it.
Assemble
Divide a layer of sushi rice among bowls. Top with a generous scoop of sauced shrimp and arrange avocado, julienned carrot, cucumber, edamame, and green onions. Finish with crispy fried onions, crushed peanuts, sesame seeds, and extra sauce to taste.
FAQs
You can use any rice you prefer—jasmine, long-grain white, brown rice—or even cauliflower rice or quinoa. If you use a different grain, the seasoned vinegar is optional but recommended for a closer sushi-rice flavor.
Yes. Adding shrimp frozen will increase cooking time slightly—usually 30–60 seconds more. Slice one to check that it’s opaque and cooked through.
I prefer a slightly larger shrimp, around 21–25 per pound, which holds up well in the bowl.
There are no strict rules. It’s lovely at room temperature—rice slightly cooled, shrimp warm or room temp, and fresh crunchy vegetables.
Yes. The components store well individually for up to four days in the fridge. Add avocado just before serving for best texture.
Seasoned rice vinegar is an easy substitute for mirin in the rice seasoning.
If you like this shrimp poke bowl recipe you will love these other easy meals:
Garlic Sweet Chili Shrimp
20-minute Thai Shrimp Curry
Blackened Mahi Mahi Fish Tacos
Chipotle Salmon Rice Bowl
Miso Butter Salmon
Diving IN.
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Shrimp Poke Bowl
5 from 11 reviews
- Author: Erica
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Boil
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
The combination of creamy spicy shrimp, crunchy vegetables, and seasoned sushi rice makes this shrimp poke bowl an irresistible weeknight favorite.
Ingredients
Shrimp
- 1 lb shrimp, peeled and deveined
- 1/3 cup mayo
- 2 tablespoons sweet chili sauce
- 2 teaspoons sriracha
- 1/2 lime, juiced
- Pinch of salt
Sushi rice
- 2 cups sushi rice
- 2 cups water
- 3 tablespoons mirin
- 2 teaspoons sugar
- 3/4 teaspoon salt
Assembly
- 1 cup shelled edamame, tossed with a splash of toasted sesame oil and pinch of salt
- 1 cucumber, thinly sliced and tossed with a splash of mirin
- 1 large carrot, julienned
- 1/2 bunch green onions, chopped
- 1 avocado, cubed
- For serving: crispy fried onions, crushed peanuts, extra sauce, sesame seeds
Instructions
Shrimp
- Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and salt. Set aside.
- Bring a large pot of water to a boil. Add shrimp and cook 1–2 minutes until just opaque. Drain and cool. Chop shrimp into 1/2-inch pieces and toss with half the sauce.
Sushi rice
- Rinse rice until water runs clear. Combine rice and water, bring to a boil, then simmer covered for 15 minutes. Turn off heat and keep covered for 10 minutes.
- Warm mirin and whisk in sugar and salt until dissolved. Fold this mixture into the rice and fluff gently.
- Pour the sweet vinegar mixture over the rice and fold until combined.
Assembly
- Layer rice in bowls, top with sauced shrimp and arrange avocado, carrot, cucumber, and edamame. Finish with crispy onions, crushed peanuts, green onions, sesame seeds, and extra sauce as desired.
Notes
See the main post for ingredient substitutions and FAQs. Nutrition values are estimates and may vary.
Nutrition
- Serving Size: 1/4 recipe (shrimp with sauce, ~2/3 cup cooked rice, and veggies)
- Calories: 584
- Sugar: 9.9 g
- Sodium: 424.6 mg
- Fat: 21.4 g
- Carbohydrates: 65.9 g
- Fiber: 4.5 g
- Protein: 31.5 g
- Cholesterol: 190.2 mg
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