Shrimp poke bowl night at my house means one thing: everybody actually shows up to the table without me asking twice. This bowl layers sticky sushi rice, creamy sriracha shrimp and crunchy veggies into something that tastes like a splurge but takes about 35 minutes start to finish.
I started making this shrimp poke bowl after a few too many expensive trips to my local poke spot. My kids love picking their own toppings, so I usually set everything out in bowls down the middle of the table and let them build their own. My youngest always goes heavy on the crushed peanuts, my oldest wants extra sauce on everything, and somehow there’s never anything left over. It’s become one of those recipes I can make with my eyes half closed on a busy weeknight, and it still feels like something special. If your family likes building their own bowls as much as mine does, my ahi tuna poke bowls are another one they can customize the same way. Let’s get into what you’ll need.
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Ingredients for Shrimp Poke Bowl
Here’s what I use for my shrimp poke bowl, plus a few swaps that work if your pantry looks different than mine. This recipe contains shellfish, peanuts and soy (from the edamame), so keep that in mind if you’re serving guests with allergies.
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 (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
My go to brand for sriracha is whatever’s already open in my fridge, but any Asian grocery store brand tends to have more heat than the mainstream ones. That same heat is what I lean into for my spicy salmon poke bowl, too. In my experience, sushi rice is worth buying specifically. Regular long grain rice just doesn’t get that same sticky texture the bowl needs.
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Step by Step Instructions
I always make the rice first since it needs time to steam, then I use that window to prep everything else.
Shrimp
- Whisk together the mayo, sweet chili sauce, sriracha, lime juice and salt. Set the sauce aside. Bring a large saucepan of water to a boil, then lower the shrimp in with a slotted spoon. Boil for 1 minute, just until the shrimp turn pink and opaque. Drain right away so they don’t overcook.
- Chop the cooked shrimp into 1/2 inch pieces, about 4 pieces per shrimp. Toss the chopped shrimp with half of the sriracha mayo sauce, saving the rest for drizzling later.
Sushi rice
- Rinse the rice in a fine mesh sieve until the water runs clear. This step matters more than it seems. Skipping it leaves the rice gummy instead of that light, sticky texture you want. Rinse until the water is nearly clear, usually 3 to 4 rinses. Cloudy water means extra starch that can make the rice clump.
- Combine the rinsed rice and water in a saucepan and bring to a boil. Once boiling, reduce to a simmer, cover with a tight fitting lid and set a timer for 15 minutes. When the timer goes off, turn off the heat but leave the lid on for another 10 minutes without peeking.
- While the rice cooks, warm the mirin and whisk in the sugar and salt until fully dissolved. I usually just pop it in the microwave for about 20 seconds instead of dirtying another pan.
- Pour the sweet vinegar mixture over the cooked rice and fold it in gently, fluffing as you go until it’s just combined.
Assembly
- Add a layer of rice to the bottom of each bowl. Top with the sriracha shrimp, avocado, carrot, cucumber and edamame. Finish with crispy onions, crushed peanuts, green onions, sesame seeds and the remaining sauce.
Shrimp Poke Bowl
Ingredients
Equipment
Method
- Whisk together the mayo, sweet chili sauce, sriracha, lime juice and salt. Set aside. Bring a large saucepan of water to a boil, then lower the shrimp in with a slotted spoon. Boil for 1 minute, just until pink and opaque, then drain immediately.
- Chop the cooked shrimp into 1/2 inch pieces. Toss with half of the sriracha mayo sauce, saving the rest for later.
- Rinse the sushi rice in a fine mesh sieve until the water runs clear.Rinse until the water is nearly clear, usually 3 to 4 rinses, to avoid gummy rice.
- Combine rice and water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes. Turn off heat and let sit, covered, another 10 minutes.
- Warm the mirin and whisk in the sugar and salt until dissolved.
- Pour the sweet vinegar mixture over the cooked rice and fold in gently until just combined.
- Layer rice in each bowl. Top with sriracha shrimp, avocado, carrot, cucumber and edamame. Finish with crispy onions, peanuts, green onions, sesame seeds and remaining sauce.
Nutrition
Notes
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What to Serve With Shrimp Poke Bowl
This bowl already covers protein, carbs and veggies, but a few sides round it out nicely.
Miso soup: A small cup on the side adds warmth and balances the cold, fresh toppings in the bowl.
Cucumber salad: A quick vinegar cucumber salad adds extra crunch without competing with the rice and shrimp.
Edamame with flaky salt: If your family wants more edamame than what’s in the bowl, a side bowl of it is always a hit at my table.
Iced green tea: Light and slightly bitter, it cuts through the richness of the sriracha mayo.
Storage & Serving Tips
Store the rice, shrimp and vegetables in separate containers in the fridge for up to 3 days. Keeping everything apart stops the rice from turning soggy and the avocado from browning too fast.
To reheat, warm the rice and shrimp in the microwave for about 30 seconds, then add the cold, fresh toppings after. I usually eat the shrimp cold anyway since it tastes just as good straight from the fridge.
This recipe is easy to switch up. Swap the sushi rice for brown rice or cauliflower rice, trade the shrimp for grilled chicken or tofu, or wrap the whole thing in a tortilla for a poke burrito. My family loves turning the leftovers into a quick lunch wrap the next day.
My Favorite Sauces for Shrimp Poke Bowl
A shrimp poke bowl is really a canvas for sauce, so I like keeping a few options on hand instead of sticking with just one. These pairings lean on the same sweet, spicy and umami notes already in the bowl, so nothing fights for attention.
Wasabi aioli: A spicy, creamy sauce with a sharp wasabi kick that pairs really well with shrimp.
Coconut ginger sauce: A coconut milk based sauce with ginger and a touch of heat, great for a creamy, tropical twist on top of shrimp.
Sweet soy glaze: A simple sweet and salty glaze, similar to teriyaki, that’s nice tossed with the shrimp or drizzled over the whole bowl if you want something milder than spicy mayo.
Creamy poke sauce: A pourable blend of mayonnaise, sriracha, honey and seasoned rice vinegar that leans sweeter than a standard spicy mayo.
Pro tip: I like setting two sauces out at once so everyone can mix their own combination right at the table, the same trick I use for my spicy tuna poke bowl, where the sauce always steals the show.
Conclusion
This shrimp poke bowl has earned a permanent spot in my weeknight rotation, and I think it’ll do the same for you. It comes together fast, uses ingredients I can usually find without a special trip, and lets everyone build their bowl exactly how they like it. If you want to switch things up next time, my salmon poke bowl that tastes like a restaurant order is just as easy to pull together. Give it a try this week and let the shrimp and sriracha mayo do the heavy lifting.
