Ingredients
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp sriracha or chili garlic sauce (optional for spice)
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp lime juice
- 1 tbsp sesame seeds
For the Poke Bowl Base:
- 2 cups cooked sushi rice or jasmine rice (or cauliflower rice for a low-carb option)
- 1 large avocado, sliced
- ½ cup cucumber, diced
- 2 green onions, chopped
- 1 tbsp sesame seeds
For the Sauce (Optional Drizzle):
- 2 tbsp mayo (or spicy mayo by mixing mayo + sriracha)
- 1 tbsp soy sauce
- 1 tsp honey
Instructions
Step 1: Cook the Shrimp
- In a bowl, whisk together soy sauce, sesame oil, honey, sriracha, ginger, garlic, and lime juice.
- Toss the shrimp in the marinade and let sit for 5 minutes.
- Heat a nonstick skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until pink and cooked through.
- Sprinkle with sesame seeds and set aside.
Step 2: Prepare the Rice & Toppings
- Cook sushi rice or jasmine rice according to package instructions. Let cool slightly.
- Dice cucumber and slice avocado.
- Chop green onions for garnish.
Step 3: Assemble the Poke Bowl
- Divide cooked rice into serving bowls.
- Arrange shrimp, avocado slices, and cucumber on top.
- Sprinkle with sesame seeds and green onions.
Step 4: Drizzle with Sauce & Serve
- Mix the mayo, soy sauce, and honey for an optional drizzle.
- Drizzle sauce over the bowl.
- Serve immediately and enjoy!
Notes
Recipe Variations & Add-Ins
🔹 Spicy Kick: Add extra sriracha or chili flakes for heat.
🔹 Mango Shrimp Poke Bowl: Add fresh mango cubes for a sweet contrast.
🔹 Crunchy Toppings: Sprinkle with crushed nori, crispy onions, or chopped nuts.
🔹 Low-Carb Version: Serve over cauliflower rice or lettuce instead of white rice.
🔹 Hawaiian Style: Mix in pineapple chunks for a tropical twist.