Shrimp Poke Bowls With Veggies (Easy Dinner Recipe)

Shrimp Poke Bowls are a delicious and healthy option for those looking for a light yet satisfying meal. These bowls are a burst of fresh flavors, textures, and colors, making them not only delightful to eat but also nourishing and satisfying.

If you’re getting bored with your regular meals, switch it up and try these delicious Shrimp Poke Bowls!

What exactly are poke bowls? Poke bowls are a traditional Hawaiian dish consisting of diced raw fish, usually tuna or salmon, seasoned and served over rice or greens. They are usually garnished with various toppings such as avocado, seaweed, and cucumber, combining a variety of flavors and textures.

In this case, I’m using cooked shrimp to make a variation on the bowls. These bowls are a great option for families where everyone likes to assemble their own bowls, or if you want to meal prep these for a few days ahead of time.

Fresh ingredients and crunchy veggies paired with protein-packed shrimp and edamame make a perfect easy and healthy meal. I’ve kept this version dairy-free and gluten-free so it’s suitable for many types of diets.

Poke Bowl Benefits

• Nutritionally Balanced and Customizable: This shrimp poke bowl is packed with a variety of nutrients, offering a balanced meal with proteins, healthy fats, and a wealth of vitamins and minerals. It’s also highly customizable, allowing you to add or substitute ingredients based on dietary needs, preferences, or what you have on hand.
• Easy and Quick to Prepare: The simplicity of this recipe makes it perfect for a quick lunch or dinner. Most components can be prepared ahead of time, and the actual assembly is straightforward, making it an ideal choice for busy days or meal prep.
• Delightful Blend of Flavors and Textures: This recipe offers a delightful sensory experience with its combination of flavors and textures. The savory, sweet, and tangy elements of the sauce complement the fresh, crunchy vegetables and the tender, juicy shrimp, creating a satisfying and enjoyable meal.

Key Ingredients

• Shrimp: High in protein and low in calories, shrimp is also a great source of selenium and vitamin B12. It’s also very budget-friendly and available in almost all grocery stores. See my Shrimp and Avocado Salad recipe.
• Avocado: Packed with healthy fats, particularly monounsaturated fat, and fiber, avocados are also nutrient-dense.
• Cucumber: High in water content and low in calories, cucumbers add a refreshing crunch.
• Edamame: Whole unprocessed soy bean pods add an Asian-flair to these bowls, plus extra protein.
• Fresh veggies: I like to use a mixture of chopped fresh vegetables for this deconstructed sushi roll including radishes, green onions, carrots and cucumber. You could also use shredded purple cabbage or sliced red pepper.
• Seasonings like honey, ginger, tamari or soy sauce, and rice vinegar make for a delicious dressing.

Please see the recipe card at the end of this post for the exact measurements and ingredients.

Recipe Steps

Step One

Sauté the garlic in oil until fragrant. Season the shrimp with salt and cook it in the oil until pink. Set aside.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Whisk together the soy sauce or tamari, sesame oil, vinegar, honey, and ginger in a small bowl. Set aside.

Step Three

Add the rice, cooked shrimp, and veggies to four bowls.

Top with poke sauce, garnish, and serve!

I hope you agree that these bowls are your new favorite lunch or dinner recipe.

Recipe Tips

• Feel free to customize your poke bowls with other ingredients you like, such as diced mango, pineapple, or even other types of fish or tofu.
• For a low-carb version, you can replace the rice with cauliflower rice.
• You can also use brown rice, sushi rice, or wild rice instead of white rice in the bottom of each bowl.

Recipe FAQs

More Healthy Shrimp Recipes You Might Like

• Coconut Shrimp Recipe
• Gluten-Free Shrimp Scampi
• Hibachi Shrimp with Yum Yum Sauce
• Instant Pot Shrimp and Rice

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Chili’s Restaurant Shrimp Fajitas (Copycat Recipe)

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Shrimp Poke Bowls with Veggies

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Shrimp Poke Bowls are a delicious and healthy option for those looking for a light yet satisfying meal. These bowls are a burst of fresh flavors, textures, and colors, making them not only delightful to eat but also nourishing and satisfying.

• Total Time: 55 Minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

For the shrimp:

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 pound fresh or frozen large shrimp, peeled and deveined
• 1/4 teaspoon sea salt

For the poke sauce:

• 3 tablespoons reduced-sodium soy sauce (use tamari or coconut aminos for gluten-free diets)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar (you can substitute white vinegar)
• 1 teaspoon honey
• 1 1-inch piece of fresh ginger, finely grated (you can also use 1/2 teaspoon of ground ginger)

For the bowls:

• 2 cups cooked white rice
• 1 avocado, peeled, cored, and sliced
• 1 cucumber, thinly sliced
• 1 cup steamed edamame beans
• 1 cup shredded carrots
• 1/2 cup sliced radishes
• 2 green onions, sliced

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Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the garlic and sauté for about 30 seconds.
3. Add the shrimp, season with salt, and cook until pink and opaque (about 2-3 minutes on each side).
4. Remove from heat and set aside on a clean plate.
5. a small bowl, whisk together the soy sauce, sesame oil, vinegar, honey, and ginger. Set the bowl aside.
6. Divide the cooked rice into four bowls.
7. Top with the cooked shrimp and then arrange the avocado, cucumber, edamame, carrots, and radishes around the shrimp in each bowl.
8. Drizzle the poke sauce over the top of each bowl. Garnish with green onions.
9. Enjoy your shrimp poke bowls immediately! If you’re preparing them in advance, keep the sauce separate and dress just before eating.

Notes

1. Feel free to customize your poke bowls with other ingredients you like, such as diced mango, pineapple, or even other types of fish or tofu.
2. For a low-carb version, you can replace the rice with cauliflower rice.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 40 Minutes
• Cook Time: 15 Minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Gluten Free

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 403
• Sugar: 5 g
• Sodium: 635.1 mg
• Fat: 14.5 g
• Saturated Fat: 1.9 g
• Carbohydrates: 39.7 g
• Fiber: 5 g
• Protein: 30.6 g
• Cholesterol: 182.5 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.