Description
A colorful, healthy, and quick shrimp poke bowl recipe that’s perfect for weeknights. Full of vibrant veggies, juicy shrimp, and a spicy creamy sauce—easy enough for beginners and picky-eater approved.
Ingredients
Scale
- ½ pound raw shrimp, peeled and deveined
- 8–10 cups water (for boiling)
- ⅓–½ cup cooked brown rice (or white rice, cauliflower rice, or quinoa)
- ½ cup shredded purple cabbage
- ¼ cup shelled edamame (or black beans)
- ¼ cup julienned carrots
- ¼ cup sliced cucumber
- 1 green onion, sliced
- Optional: avocado slices, cherry tomatoes, sliced radishes, sesame seeds, sesame oil, Bragg’s Liquid Aminos/tamari/coconut aminos
- 2 tablespoons mayo
- 1 teaspoon Sriracha (or more to taste)
- 1–2 teaspoons cold water (to thin)
Instructions
- Bring 8–10 cups of water to a boil.
- Add raw shrimp and cook for 2–3 minutes until pink and curled into a C-shape.
- Drain shrimp and rinse with cold water to stop cooking.
- In a small bowl, mix mayo and Sriracha, adding cold water until desired consistency is reached.
- Scoop cooked rice into a bowl.
- Layer with cabbage, edamame, carrots, cucumber, and sliced green onions.
- Top with shrimp and drizzle with spicy mayo.
- Add optional toppings like avocado, tomatoes, sesame seeds, or a splash of Bragg’s.
Notes
Make ahead by storing all components separately. Customize the bowl with different bases like quinoa, greens, or cauliflower rice. Use thawed frozen shrimp if needed.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No-Cook / Boil
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 130mg