15-Minute Shrimp Poke Bowls with Sriracha Mayo
Shrimp poke bowls hit that perfect balance of fresh, filling, and fast. You get tender, seared shrimp on a bed of seasoned rice, topped with crisp cucumber, creamy avocado, and a spicy mayo that pulls it all together.
No raw fish, no long marinating. Just a quick cook for the shrimp and a few minutes of chopping while the rice finishes.
Why These Bowls Are a Weeknight Win
The shrimp sears in under five minutes, with golden edges and a subtle nuttiness from sesame oil. It’s a warm contrast to the chilled rice and cool veggies, so every bite has some texture.
I rely on the spicy mayo to do double duty. It coats the shrimp lightly and drizzles over the bowl, so you don’t need a separate sauce. The heat is enough to wake everything up without overwhelming the delicate shrimp.
Ingredients
- 1 lb large raw shrimp, peeled and deveined: tails on or off, whichever you prefer
- 2 cups cooked sushi rice, cooled: short-grain rice holds together well for eating with chopsticks
- 1 tbsp sesame oil: for searing the shrimp
- 1 cup diced cucumber: seedless English or Persian cucumbers work best
- 1 large avocado, sliced or cubed: use one that yields slightly to pressure
- ½ cup shelled edamame: thawed if frozen
- ¼ cup pickled ginger: the kind that comes with sushi
- 1 sheet nori, cut into thin strips: adds a savory, salty crunch
- 2 green onions, thinly sliced: white and green parts
- 1 tsp toasted sesame seeds: for a finishing touch
- For the spicy mayo: ¼ cup mayonnaise, 1–2 tbsp sriracha (depending on heat preference), 1 tsp lime juice, and a pinch of salt
Variations
- Swap the shrimp for scallops or crab: seared bay scallops or lump crab meat both keep the bowl fresh and light.
- Use brown rice or cauliflower rice: brown rice adds a chewier bite, while cauliflower rice keeps it low-carb.
- Skip the mayo and use ponzu: a drizzle of ponzu gives a brighter, citrusy finish if you want something lighter.
- Add extra crunch with radish or crispy shallots: thin-sliced radish or store-bought crispy shallots work well on top.
- Double the edamame: turn it into a vegetarian bowl by using steamed edamame as the main protein.
If you like this format for quick dinners, you might also enjoy our Fast Salmon Sushi Bowls.
How to Make Shrimp Poke Bowls
Step 1: Sear the Shrimp
Pat the 1 lb shrimp dry and season lightly with salt. Heat a large skillet over medium-high heat. Once hot, add 1 tbsp sesame oil and swirl to coat the pan. Add the shrimp in a single layer so they aren’t crowded.
Sear for 2 to 3 minutes without moving them. The edges will turn pink and a golden crust will start to form on the underside. Flip and cook another 2 minutes, until the shrimp are just opaque all the way through. Remove them from the pan right away so they don’t keep cooking. Set aside while you whisk the sauce.
Step 2: Whisk the Spicy Mayo
In a small bowl, combine ¼ cup mayonnaise, 1 tbsp sriracha, 1 tsp lime juice, and a small pinch of salt. Taste it. If you want more heat, stir in the remaining sriracha a half teaspoon at a time.
The finished sauce should be creamy, tangy, and carry a slow warmth. It will mellow slightly when it hits the cold rice and avocado. Toss half of it with the warm shrimp in a separate bowl so each piece gets coated.
Step 3: Assemble the Bowls
Divide the 2 cups of cooled sushi rice among four bowls. Arrange the shrimp, diced cucumber, sliced avocado, edamame, pickled ginger, nori strips, and green onions in separate sections over the rice. Drizzle the remaining spicy mayo on top and finish with toasted sesame seeds.
Everything should be visible from the top, with colors grouped together so you can see each topping before you dig in. Serve with chopsticks or a fork while the shrimp are still warm and the veggies are cold.
Tips for the Best Homemade Poke Bowl
- Chill the rice ahead: warm rice steams the toppings and wilts the nori. Cook the rice first, spread it on a tray to cool, and pop it in the fridge while you prep everything else.
- Don’t overmarinate the shrimp: the spicy mayo coats them after cooking. Letting them sit in the sauce is fine, but longer than 10 minutes and they start to lose their seared crust.
- Toast your own sesame seeds: a dry skillet over low heat for 2 minutes turns them nutty and golden, and it takes almost no time.
- Keep leftover toppings separate: avocado and crispy nori get soggy fast. Only dress what you’ll eat right away.
Scale it to your party size:
| Servings | Shrimp | Sushi Rice (cooked) | Spicy Mayo |
|---|---|---|---|
| 2 | ½ lb | 1 cup | 2 tbsp mayo + ½ tbsp sriracha |
| 4 | 1 lb | 2 cups | ¼ cup mayo + 1-2 tbsp sriracha |
| 6 | 1½ lb | 3 cups | ⅓ cup mayo + 2-3 tbsp sriracha |
Keeping Leftover Components Fresh
- Refrigerate: store the cooked shrimp, rice, and cut vegetables in separate airtight containers. They will keep for up to 2 days.
- Reheating: the shrimp are best cold or at room temperature. If you want them warm, reheat gently in a skillet for 1 minute over medium-low heat, just until the chill is off. Microwaving makes them rubbery.
- Serve cold: the whole bowl works cold straight from the fridge. Add the avocado and nori just before eating so they stay fresh.
Frequently Asked Questions
Can I use pre-cooked shrimp?
Yes, just skip the searing step. Warm them briefly in a dry skillet if you want a slight char, or toss them cold into the spicy mayo.
What’s the best substitute for sushi rice?
Short-grain white rice is closest. Medium-grain or arborio rice can work too, but avoid long-grain rice, which doesn’t hold together as well for chopsticks.
How do I keep the avocado from turning brown?
Slice it last and toss it in a little lime juice. Assembling the bowls right before serving also helps.
Can I make the spicy mayo less spicy?
Start with just ½ tbsp sriracha instead of a full tablespoon. The version without heat tastes more like a tangy lime aioli.
Shrimp Poke Bowl Recipe
Ingredients
Method
- Pat shrimp dry, season with salt. Sear in sesame oil over medium-high heat 2-3 minutes per side until pink and opaque. Remove from pan.
- Whisk mayo, sriracha, lime juice, and salt. Toss half with the cooked shrimp.
- Divide rice among bowls. Top with shrimp, cucumber, avocado, edamame, pickled ginger, nori, and green onions. Drizzle remaining spicy mayo and sprinkle sesame seeds.
