Don’t go another day without trying a Shrimp Poke Bowl with amazing creamy poke sauce! It’s easy to make, uses familiar ingredients, and will become one of your most requested dinners.
Are you in love with poke restaurants where you move along a buffet line to construct the ULTIMATE bowl filled with your favorite Polynesian ingredients?
I am! So I’ve started making budget-friendly versions at home using shrimp instead of raw fish! (I save the ahi tuna version for date night!)
The possibilities overwhelmed me last time I last made shrimp sushi bowls. The concept is very similar but allows for even more options including low-carb ones.
And, you don’t have to spend lots of money on things you’ll use only once either. These Shrimp Bowls are accessible, delicious, and use easy to find ingredients you probably have in your refrigerator right now!
What is a Poke Bowl
If you’re still not sure what the heck I’m talking about, then let me introduce you to this dish.
Poke “POH-keh” bowls originated in Hawaii. The term poke means to cut or slice into pieces and comes from fishermen cleaning, cutting into small pieces, and seasoning fresh fish to snack on.
Fast forward to the craze going on today. These bowls are not just served with yellowfin (ahi) tuna. You’ll find a variety of proteins used, including pork belly, beef, tofu, and chicken.
Typically you have a variety of choices in each of these categories: protein, vegetables, sauce, and crunchy and specialty toppings.
Everything is diced and presented so the final poke bowl is easily consumed with chopsticks or a fork.
Ingredients and Variations
We used the ingredients below to make this shrimp bowl. The numbers correspond with the picture.
Rather than providing a big, long list of ingredients you could use, you’ll find the variations that you’ll easily find at the grocery store!
- Quinoa – Use a tri-color variety for color variation in the final dish. Brown rice is also an option. Low-carb bases include:
- Spiralized zucchini noodles
- Cauliflower rice
- Spinach or any salad greens
- Edamame – The firm texture offsets the other ingredients nicely. We buy it frozen and shelled so it’s easy to cook and add to salads and bowls. Another option is chickpeas, especially roasted ones.
- Cilantro – Add for color and flavor. Another idea: scallions!
- Shrimp – Buy cooked shrimp, make 10 Minute Skillet Shrimp or use extras from last night’s dinner. This is the perfect idea for leftovers.
- Cucumber – Use an English cucumber for fewer seeds and cut or slice it into bite-sized pieces.
- Carrot – Dice, cut into matchsticks or slice thin.
- Mango – I’m a big fan of the sweet pop of flavor. Pineapple is also delicious.
- Poke Sauce – See more detail about the creamy dressing we used in the next section to pull all the flavors together. Other options:
Other veggies and toppings:
- Sweet onion
- Nuts (peanuts, cashews)
- Seeds (sesame, chia)
It goes without saying that you can double up on the veggies and that’s exactly what I do!
Creamy Poke Sauce
If you like creamy and sweet with a hint of heat, then this spicy mayo dressing is what you need for your shrimp poke bowl.
Make it vegan or low-carb. But, whatever you do, please try it. I’ve even hooked my parents!
Simply combine mayonnaise, sriracha, honey, and seasoned rice wine vinegar.
Even though I watch carbs, I don’t make substitutions. Use plain rice wine vinegar and your sweetener of choice to make this NO CARB!
Make-Ahead and Serving Tips
ALL of the ingredients can be prepared ahead of time. Shrimp Poke Bowls can be served hot or cold.
For meal prep, mix everything together and portion in sealable containers for lunches or dinners the next few days.
For parties, prepare the ingredients and allow guests to assemble their own poke bowls.
More Asian Inspired Recipes
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Shrimp Poke Bowl and Creamy Poke Sauce
- 2/3 cup quinoa, dry to yield 2 cups cooked; rinsed
- 1/2 pound skillet shrimp peeled and deveined; tail removed; chopped in smaller pieces if shrimp is large
- 1 cup carrot diced
- 1 cup cucumber diced
- 1 cup edamame cooked and shelled
- 1/4 cup cilantro chopped
- 1 cup mango diced
Creamy Poke Sauce
- 3 Tablespoons mayonnaise any type
- 1 teaspoon sriracha use ½ teaspoon for a less spicy version
- 1 teaspoon honey or sweetener or choice
- 1 Tablespoon seasoned rice vinegar
- Combine quinoa and 1 2/3 cups water in a medium saucepan. Bring to a boil then reduce heat, cover and simmer for about 15 minutes or until water has absorbed.
- Add all of the remaining ingredients to a bowl and toss to combine.
- Stir in quinoa when it is finished.
- Whisk together dressing ingredients until thoroughly combined.
- Drizzle creamy poke sauce over the top and enjoy.
- For lower-carb version use spiralized zucchini, cauliflower rice or salad greens for the base.
- Use plain rice wine vinegar and your sweetener of choice to make the poke sauce NO CARB!
- ALL of the ingredients can be prepared ahead of time. Shrimp Poke Bowls can be served hot or cold.
- For meal prep, mix everything together and portion in sealable containers for lunches or dinners the next few days.
- For parties, prepare the ingredients and allow guests to assemble their own poke bowls.