Craving the flavors of a Hawaiian-inspired poke bowl? My Shrimp Poke Bowl is the perfect dish for anyone who loves cooked seafood but still wants to enjoy the fresh, vibrant flavors of poke! This easy recipe features tender shrimp, a homemade poke seasoning, and a fresh bed of rice, all coming together in a simple yet delicious meal that’s perfect for any occasion. Trust me, once you try it, you’ll want to make this bowl again and again!
Why I Love This Recipe
I absolutely love this Shrimp Poke Bowl because it’s an easy-to-make dish that brings the flavors of a Hawaiian-inspired poke bowl right to your kitchen! Perfect for anyone who loves cooked seafood over the traditional sashimi-style poke, this recipe features my homemade Shrimp Poke served over a warm bowl of rice for a filling meal. What makes it special is the unique blend of flavors I’ve perfected over the years, drawing inspiration from my Salmon Poke Bowl and Ahi Poke Bowl, while giving it a twist with shrimp!
The savory toasted sesame oil, balanced with a hint of chili, and the freshness of the shrimp come together beautifully. This dish is ideal for anyone looking for an easy, flavorful, and satisfying meal—plus, it’s made with shrimp, which is much more accessible and affordable than other seafood options! Trust me, you’ll want to try this recipe now and experience the fresh, delicious flavors!
Ingredients
Ingredients
- 1/2 lbs Shrimp – peeled, deveined and cut into bite size pieces.
- 1 tbsp Seaweed Mix – Dried Seaweed Mix found at Asian grocery stores.
- 1 Cloves Garlic – freshly grated garlic.
- 1 tbsp Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- 1 1/2 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1/2 tsp Toasted Sesame Seeds – optional garnish.
- 1/4 tsp Coarse Sea Salt – Coarse Sea Salt only. Using regular table salt will be too salty.
- 1/4 tsp Cayenne Pepper – ground cayenne pepper to add spiciness to the seasoning. Use only 1/8 if sensitive to spiciness.
- 1/2 Stalk Green Onion – finely chopped green onion scallions.
- 2 Cups Rice – I recommend to use freshly made white steamed rice for the best result. You can also use sushi rice as well.
🌿 Seaweed Note
It’s best to use a seaweed pack that contains Wakame, Agar, Suginori (known as ogo in Hawaiian), Tsuomata, and Mafunori. However, packs with just Wakame and Agar will also work.
Directions
Step 1 Cut the shrimp into bite-size pieces.
Step 2 Fill a large pot with water and bring it to a boil. Once boiling, add the shrimp and cover the pot. Let the shrimp poach for 90-120 seconds, or until they turn pink then remove from pot and place on a holding plate.
Step 3 Rehydrate the dried seaweed by placing it in a bowl of water for 2-5 minutes. Once softened, squeeze out the excess water with your hands.
💧 Re-Hydrating Pro Tip
For Quicker Re-Hydration, opt for Warm Water during the re-hydrating process.
Step 4 In a mixing bowl, combine grated garlic, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt, and cayenne pepper.
Step 5 Gently fold the shrimp and rehydrated seaweed into the mixture. Cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to blend.
🌀 Mixing Pro Tip
Be Gentle When Mixing the seasoning with the salmon to avoid breaking apart the shrimp.
Step 6 Serve the shrimp poke mixture on top of rice in a bowl, then sprinkle with chopped green onions.
Recipe Variations
You can easily customize this poke bowl with a few simple changes. Swap the shrimp for Salmon Poke to make a Salmon Poke Bowl. Or, adjust the sauce for Ahi Poke and serve it over rice to make my Ahi Poke Bowl. Both variations are just as simple and offer a fresh, delicious twist!
Pairing Recommendations
This poke bowl is great on its own, but for a complete meal, pair it with a side of Miso Soup and either Ramen Cabbage Salad or Chinese Chicken Salad.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking.
What type of rice works best for this recipe?
I recommend using short-grain white rice for the best texture, as it’s sticky and holds the sauce well. However, if you prefer, you can also use sushi rice or brown rice for a healthier option.
How spicy is the poke seasoning?
The poke has a medium heat from cayenne pepper, I would say around a 5-6. You can adjust the spice level by adding less or more to suit your taste.
Storage Tips
For best results, it’s ideal to eat the poke bowl freshly made once served over the rice. However, if you have leftover shrimp poke, store them in an airtight container in the fridge, where they will keep for 2-3 days.
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Watch How To Make It
Shrimp Poke Bowl
Ingredients
- 1/2 lbs Shrimp peeled and cut into bite-sized pieces
- 1 tbsp Dried Seaweed Mix
- 1 Clove Garlic grated
- 1 tbsp Toasted Sesame Oil
- 1 1/2 tsp Soy Sauce
- 1/2 tsp Toasted Sesame Seeds
- 1/4 tsp Coarse Sea Salt
- 1/4 tsp Cayenne Pepper use 1/8 tsp if sensitive to spiciness
- 1/2 Stalk Green Onion
- 2 Cups Rice
Instructions
- Gather all the ingredients.
- Cut the shrimp into bite-sized pieces.
- Bring a large pot of water to a boil. Once boiling, add the shrimp and cover the pot. Let the shrimp poach for 90-120 seconds, or until they turn pink. Remove the shrimp from the pot and set them aside on a plate.
- To rehydrate the dried seaweed, place it in a bowl of water for 2-5 minutes. Once softened, squeeze out the excess water.
- In a mixing bowl, combine grated garlic, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt, and cayenne pepper.
- Gently mix the shrimp and rehydrated seaweed into the bowl. Cover with plastic wrap and refrigerate for 10 minutes to let the flavors meld.
- Serve the shrimp poke mixture over a bowl of rice and top with chopped green onions.
Nutrition
*Values Based Per Serving
