This sweet and spicy shrimp poke bowl recipe is served over rice, with crisp fresh veggies, and an addicting sriracha mayo sauce. It’s easy to make, perfect for meal prep and can be tweaked to suit your shrimp bowl recipe cravings. Here’s everything you need to know.
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Ingredients For Shrimp Bowls
This spicy shrimp bowl comes together with a handful of fresh herbs and spices, plus shrimp and some rice. Here’s what to collect:
- The shrimp: Large shrimp are best for high heat cooking, as they’re harder to overcook. I prefer to purchase shrimp that have been peeled and deveined, with the tail off.
- The sauce: Soy sauce, sriracha, brown sugar, ginger, garlic, and red pepper flakes. The sauce is easy to tweak based on your cravings: want it a little sweeter? Add more sugar. More heat? Sprinkle in a few extra red pepper flakes.
- The veggies + herbs: We love a combination of shredded cabbage, cucumbers, green onions, and cilantro. Feel free to add your shrimp poke bowl faves, ideas below!
- The sauce: Sriracha and mayonnaise. Feel free to increase the Sriracha if you want a spicier sauce.
- The base: Rice, cauliflower rice, or mixed greens all work.
Tweaks + Subs
As with most poke recipes, this shrimp rice bowl is easy to tweak to suit your cravings. Here are some ways we like to switch it up:
- Try other veggies: Pickled onions, seaweed salad, mixed greens, avocado slices, etc. This shrimp is flavor packed and delicious with whatever vegetables you have in mind.
- Lower the carbs by serving your shrimp poke bowl over mixed greens, cauliflower rice, or broccoli rice.
- Try a different shrimp seasoning/sauce: We absolutely love this spicy shrimp sauce, but if you’re looking for something a little different, I have plenty of other options to try. Check out this sweet (not spicy) shrimp marinade, or my simple grilled shrimp. Creamy chipotle shrimp would be delicious here, as would my cashew shrimp, shrimp fajitas, or even jerk shrimp!
- Try a different protein: This recipe is a great base for a chicken poke bowl or salmon bowl too. You can also use your favorite fish recipe, I love my lemon garlic tilapia here.
How to Make This Shrimp Poke Bowl
Simple to make, this recipe takes a bit more time than others due to all the veggie chopping. (Psst–which is why I always make a double batch of shrimp for meal prep, more on that below.). Here are your step-by-step shrimp bowl recipe instructions, plus photos to help:
- Combine your shrimp marinade ingredients.
- Make sure the shrimp is dry, then add to the sauce.
- Make your sriracha mayo.
- Sear your shrimp in a hot pan, on both sides, until cooked through.
- Assemble the bowls, starting with the rice, and ending with the shrimp bowl sauce.
- Enjoy!
Storing + Meal Prepping Tips
Once you’ve collected and prepped all your shrimp poke bowl ingredients, this recipe is easy to make and is perfect for meal prep. Here are a few tips to keep in mind:
- Be sure to store the shrimp and rice separately from the veggies (these won’t be reheated), and the siraracha mayo.
- Chop different veggies so you can enjoy a new variation every time you dish up this shrimp bowl recipe.
- Reheat your rice and shrimp in the microwave with a damp paper towel over the top.
- Get creative with your leftovers by making shrimp lettuce wraps or a shrimp and avocado salad instead.
More Shrimp Recipes
- Shrimp Carbonara
- Creamy Garlic Shrimp
- Shrimp Caesar Salad
- Tuscan Shrimp
- Shrimp Scampi Spaghetti Squash
Shrimp Poke Bowl
Print Recipe Pin RecipeIngredients
For the Shrimp:
- 1 1/2 pound large shrimp peeled + deveined. tail off
- 2 tablespoons soy sauce
- 1 tablespoons avocado or vegetable oil
- 1 tablespoon sriracha
- 1 tablespoon brown sugar
- 1 teaspoon ginger minced
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes
Sriracha Mayo:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
For the Bowl:
- 2 cups rice or cauliflower rice cooked
- 1 cup cabbage shredded
- 1/2 cup cucumbers diced
- 1 cup edamame shelled + cooked
- 1/2 cup pickled red onions
- 1/4 cup cilantro chopped
- 2 tablespoons sesame seeds
Instructions
- Combine shrimp sauce ingredients in a large bowl (soy sauce, oil, sriracha, brown sugar, ginger, garlic, and red pepper flakes). Pat shrimp completely dry and toss to coat. Set aside while you prep everything else.
- Combine the sriracha mayo ingredients in a bowl and set aside. Make the rice and chop your veggies.
- Heat a pan over medium heat. Add the shrimp and sauce, and saute on each side until the shrimp are fully cooked through, about 1-2 minutes per side.
- Assemble the bowls, starting with the rice and cabbage. Then the cucumbers, edamame, and pickled onions. Place shrimp on top, drizzle with sriracha mayo, sprinkle with herbs and seeds, and enjoy!
