If you’re in the mood for something light, fresh, and packed with flavor, look no further than this Hawaiian Shrimp Poke Bowl. Think of it as a tropical vacation in a bowl—juicy shrimp, fresh veggies, sweet mango, and a zesty soy-based dressing. Every bite is an explosion of deliciousness that’s as vibrant as it is tasty. Trust me, this poke bowl will quickly become one of your go-to meals for an easy, yet satisfying dish. And the best part? It’s a breeze to put together!
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Why You’ll Love Hawaiian Shrimp Poke Bowl
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re craving something healthy, putting together a light dinner, or impressing your friends with a unique dish, this Hawaiian Shrimp Poke Bowl has you covered. Here’s why it’s a winner:
- Tropical Flavors: The combination of shrimp, mango, and avocado brings a touch of the islands right to your table. The flavors are fresh, bright, and totally crave-worthy.
- Customizable: Make it your own by swapping in different veggies, or adding more spice if you like a little kick. It’s an easy recipe to adapt to your tastes.
- Healthy and Nutritious: Packed with lean protein, healthy fats, and vibrant veggies, this poke bowl is a nutritious and filling meal.
- Quick and Easy: You can have this dish ready in under 30 minutes, making it the perfect meal for busy weeknights or weekend meals when you don’t want to spend hours in the kitchen.
- A Feast for the Eyes: Not only does it taste amazing, but it looks gorgeous, too. The colorful ingredients make it feel like a celebration every time you dig in.
Ingredients
Here’s what you’ll need to make this refreshing Hawaiian Shrimp Poke Bowl:
- Shrimp: The star of the show. Use fresh, peeled, and deveined shrimp for the perfect protein-packed base.
- Rice: A bowl of fluffy, white rice is the perfect backdrop to all the vibrant toppings. You can also use brown rice or quinoa for an extra healthy twist.
- Avocado: Creamy avocado adds a buttery texture that balances out the tangy flavors in the poke bowl.
- Mango: Sweet, juicy mango brings a tropical sweetness that pairs beautifully with the shrimp.
- Cucumber: Crisp cucumber adds a refreshing crunch to every bite.
- Green Onions: Finely chopped green onions bring a bit of sharpness and brightness to the dish.
- Sesame Seeds: Toasted sesame seeds add a savory crunch that brings the whole dish together.
- Soy Sauce: A rich, umami-packed base for the poke sauce.
- Rice Vinegar: Adds a tangy kick to balance out the sweetness and saltiness of the sauce.
- Honey: A touch of honey for a bit of sweetness in the poke sauce.
- Sesame Oil: A drizzle of sesame oil gives the poke bowl a nutty, aromatic finish.
- Red Pepper Flakes (optional): For a little heat, sprinkle some red pepper flakes on top.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this tropical masterpiece:
- Prepare the Shrimp: If using raw shrimp, cook it by briefly sautéing in a hot pan with a little olive oil, or simply steam it until pink and opaque. If using cooked shrimp, just thaw and peel them.
- Prepare the Rice: Cook your rice according to the package instructions. Once it’s done, fluff it with a fork and set it aside to cool slightly.
- Make the Poke Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Taste it and adjust the seasoning if needed—add a pinch of red pepper flakes for some spice!
- Assemble the Bowl: Start by placing a scoop of rice at the bottom of your bowl. Then, arrange the shrimp, avocado slices, mango, cucumber, and green onions on top of the rice.
- Drizzle with Poke Sauce: Pour your poke sauce over the top of the ingredients, and sprinkle with sesame seeds. You can add extra red pepper flakes if you like a little more heat.
- Serve and Enjoy: Serve immediately and dig in. This bowl is a burst of tropical goodness with every bite!
How to Serve Hawaiian Shrimp Poke Bowl
This poke bowl is perfect on its own, but here are a few ways to make it even more exciting:
- Tropical Sides: Pair with a refreshing tropical salad, or add some grilled pineapple to keep that island vibe going.
- Extra Toppings: Add sliced radishes, edamame, or pickled ginger to enhance the flavor and texture.
- For Crunch: Top it off with some crispy wonton strips or crushed macadamia nuts for an added crunch.
- Serve with Drinks: This dish pairs well with a cold glass of coconut water or iced green tea.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Make It Ahead: You can prep the ingredients ahead of time and store them separately. When you’re ready to serve, just assemble the poke bowls and drizzle with the sauce.
- Rice Options: Feel free to switch up the rice—quinoa or cauliflower rice can be great alternatives for a low-carb option.
- Substitute Shrimp: If shrimp isn’t your thing, you can use fish like tuna or salmon, or even tofu for a vegetarian version.
- Spicy Poke: If you like things extra spicy, mix a bit of sriracha into the poke sauce, or top with sliced jalapeños.
- Storage Tips: The assembled poke bowls are best served fresh. If you need to store leftovers, keep the rice, shrimp, and veggies separate from the sauce to prevent sogginess.
FAQ Section
- Q1: Can I use frozen shrimp?
A1: Yes, frozen shrimp works perfectly fine. Just make sure to thaw it before using it in the bowl. - Q2: Can I use brown rice instead of white rice?
A2: Absolutely! Brown rice is a great healthier option, and it adds a nutty flavor to the bowl. - Q3: Can I use another fruit instead of mango?
A3: Yes! Pineapple, papaya, or even orange slices would be delicious substitutes for mango. - Q4: Can I make this bowl ahead of time?
A4: You can prep the ingredients in advance, but it’s best to assemble the poke bowls just before serving to keep everything fresh. - Q5: Can I add more spice to the poke sauce?
A5: Yes! Add a little sriracha or chili oil to the poke sauce for an extra kick. - Q6: Can I make the poke sauce without sesame oil?
A6: Yes! If you don’t have sesame oil, you can substitute with olive oil, though it won’t have the same nutty flavor. - Q7: How do I store leftovers?
A7: Store the components separately in airtight containers. Keep the sauce separate from the rice and veggies, and consume within 1-2 days. - Q8: Can I use a different kind of protein?
A8: Yes! If you’re not a fan of shrimp, you can use tuna, salmon, or even tofu as your protein base. - Q9: Can I use a different kind of rice?
A9: Yes, quinoa or even cauliflower rice would work well if you prefer a lighter or gluten-free alternative. - Q10: Can I make this dish vegetarian?
A10: Yes! Just swap out the shrimp for tofu or other plant-based protein options.
Conclusion
This Hawaiian Shrimp Poke Bowl is a flavor-packed, fresh, and vibrant meal that’s sure to become a favorite in your recipe rotation. It’s light, nutritious, and full of tropical goodness that will transport you straight to the islands with every bite. Whether you’re looking for a quick weeknight dinner, a healthy lunch, or something fun to share with friends, this poke bowl has it all. Grab your ingredients and get ready to enjoy a bowl of sunshine!
Print
Hawaiian Shrimp Poke Bowl
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 22–4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
This refreshing and flavorful poke bowl is packed with grilled shrimp, a fresh rice base, and topped with a spicy Sriracha mayo that brings it all together. Perfect for a tropical-inspired meal!
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil, for marinating
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowl:
- 1 cup cooked rice (white, brown, or sushi rice)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
For the Sriracha Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon garlic powder
Instructions
Step 1: Marinate the Shrimp
- In a mixing bowl, combine shrimp, olive oil, garlic powder, onion powder, salt, and black pepper. Toss until the shrimp are evenly coated.
- Cover and refrigerate for 30 minutes to 2 hours to marinate.
Step 2: Grill the Shrimp
- Preheat your grill or grill pan to medium-high heat.
- Grill the marinated shrimp for 2-3 minutes per side, or until pink, opaque, and fully cooked.
- Remove from the grill and set aside.
Step 3: Make the Sriracha Mayo
- In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, rice vinegar, and garlic powder.
- Taste and adjust the heat level by adding more Sriracha if desired.
Step 4: Assemble the Bowls
- Divide the cooked rice evenly among serving bowls.
- Top each bowl with grilled shrimp, chopped green onions, and chopped cilantro.
- Drizzle the Sriracha mayo generously over the top.
Notes
- Rice Options: You can use cauliflower rice for a low-carb alternative.
- Vegetables: Add diced cucumber, avocado, or shredded carrots for extra freshness.
- Adjust Spiciness: If you prefer a milder sauce, reduce the amount of Sriracha or mix in some plain yogurt to balance it out.
- Protein Variations: You can substitute the shrimp with grilled tuna or salmon for a different twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 140mg