These Shrimp Poke Bowls will quickly become your favorite easy summer dinner! With ceviche style shrimp, sushi rice, fresh vegetables and fruit, and a spicy sriracha mayo, these bowls are packed with gorgeous colors and fresh summer flavor. They're easy to assemble and extremely adaptable, so you can suit them to the tastes of your family.
Summer is for big bowls filled with refreshing ingredients. Summer is for shrimp as often as you can have it. And summer is for not turning on your oven if you can avoid it.
Summer is more definitely for shrimp poke bowls. The shrimp is lightly cooked by marinating it in lime juice; no oven or stovetop required. And the bowls are packed with lots of fresh veggies, sushi rice, and a ridiculously tasty sriracha mayo.
They're easy to assemble and, of course, any ingredients can be swapped in or out to suit your family's tastes.
❤️ Why you'll love this recipe
Not only are shrimp poke bowls super stunning and impressive, but they're so easy to make!
You don't even have to cook the shrimp over heat (though you certainly can if you prefer). You just have to cook the rice (or use leftover rice), chop the veggies and fruit you're using, and mix up a quick sriracha mayo.
The bowls make a great weeknight dinner for the family, but are also impressive enough to serve to guests.
If you prefer salmon to shrimp, try these spicy salmon poke bowls!
❓ What is ceviche style shrimp?
Traditional poke bowls are generally made with ahi or yellowfin tuna. But I love using shrimp, too!
Like I mentioned, I make the shrimp ceviche style, which means I let it marinate in lime juice to "cook" it. The citric acid in the lime juice breaks down the proteins in the shrimp similar to how heat works.
However, cooking shrimp in lime juice may not kill all the bacteria. That's why I recommend getting the freshest shrimp you can find.
Otherwise, you can cook shrimp quickly in boiling water, for 1-2 minutes. Strain it into an ice bath to stop cooking. Then let it sit in the lime juice mixture for about 15 minutes to get all that flavor
One of the reasons I love bowls so much is that they're so versatile and you can make them with whatever you have on hand or your favorite ingredients.
Here's what you need for the shrimp ceviche (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Shrimp, peeled and deveined: you definitely want to use a smaller shrimp if you're preparing it ceviche style; I use medium. If you're using larger shrimp, I recommend chopping them into pieces before adding to citrus mixture
- Freshly squeezed lime juice
- Diced jalapeño: this is an optional ingredient if you want to add a little kick to the shrimp!
Here's what I use for ingredients in the bowl. But note you can swap any of the veggies/fruit for whatever you like:
- Sushi rice (or white rice of choice): if you don't have sushi rice, you can use the white rice of your choice
- Water: for cooking rice
- Seasoned rice vinegar: this ads flavor to the rice. If you can't find seasoned rice vinegar, you can use regular rice vinegar with a little sugar and salt mixed in
- Furikake: this rice seasoning adds great flavor to the bowls
- Diced mango
- Sliced avocado
- Diced cucumber
- Shredded carrots
And here's what you need for the sriracha mayo:
- Lemon juice
- Garlic powder
🍤 How to make shrimp ceviche
Making the shrimp ceviche couldn't be easier!
Just stir together the lime juice, salt, and jalapeño (if using) together in a large bowl.
Add shrimp and toss to coat in lime juice (make sure shrimp is covered with juice). Cover the bowl and place it in the fridge.
There's lots of varying info on how long to let shrimp marinate in lime juice... Some people say no longer than 20 minutes (or else they could turn tough) and some say 2-3 hours. A lot depends on the size of your shrimp... I experimented a bit with my medium shrimp and it took 45 minutes for mine to turn pink-ish.
I recommend checking after 30 minutes and if they're not turning pink yet (they won't likely be as vibrant as shrimp cooked over heat, but should have a pink-ish tint to them), give them a toss and let sit for another 15 minutes.
If you're using larger shrimp, they'll likely need longer in the lime juice. If you chop the shrimp up before adding it, they'll likely only need 20 minutes or so.
Remember, you can certainly cook shrimp briefly before marinating if you prefer. Just note you won't want to leave them in the lime juice for too long or they could become chewy.
🍚 How to cook rice
I like using sushi rice for these poke bowls, but you can use any kind of white rice you have on hand. Or you can use brown rice or another whole grain if you prefer!
I cook mine in a saucepan, but if you have a rice cooker, you can certainly use that.
Note that you need less water when cooking sushi rice.
Put rice, water, and salt in a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover saucepan and let cook for about 20 minutes, until water is absorbed and rice is tender.
Turn heat off and keeping saucepan covered, let rest for 10 minutes.
Transfer cooked rice to a large bowl and toss with seasoned rice vinegar. Let cool to room temperature.
🔥 How to make sriracha mayo
There's nothing complicated about making this spicy mayo!
Just put all the ingredients (mayonnaise, sriracha, lemon juice, and garlic powder) in a bowl and stir to combine.
🥣 How to assemble shrimp poke bowls
The "hard" parts are over and you're ready to start assembling your shrimp poke bowls!
Start by dividing rice into 4 large serving bowls. Sprinkle a little furikake seasoning over each.
And equally divide shrimp, sliced avocado, chopped mango, chopped cucumber, shredded carrots, and edamame over the rice in each bowl.
Drizzle sriracha mayo over each. I like to sprinkle on a little more furikake, too.
And that's it; the most gorgeously delicious summer meal is ready to enjoy.
I absolutely love the vibrant colors in these shrimp poke bowls. But that's nothing compared to the awesome flavors!
The tangy and sweet rice combines with the sharp citrus snap of the shrimp and the fresh flavors from the veggies and fruits. The furikake adds an additional slightly sweet and slightly salty umami kick. And the creamy avocado adds a great texture.
These bowls will likely become a summer staple in your household.
🎉 Variations on recipe
One of my favorite things about this rice bowl is how versatile they are! I love the fresh ingredients used here, but there are lots of substitutions and swaps you can make. In fact, you don't even have to use shrimp!
You can kind of think of the bowls as a deconstructed sushi roll and add whatever makes up your favorite maki! Here are some ideas:
- Instead of shrimp, use tuna or salmon (raw fish or cooked). Or use tofu for a vegetarian option (or leave out protein all together).
- Pickled vegetables, like ginger, radish, or kimichi add a nice touch.
- If you like the idea of fruit in your poke bowls, try using fresh pineapple or pomegranate arils.
- If you want to swap out some of the fresh cut veggies, you can try red pepper, sugar snap peas, green onions, purple cabbage, beets, zucchini, or cherry tomatoes.
- Herbs like cilantro, basil, mint, or parsley add a nice touch.
- If you like a little greenery in your bowls, you can certainly use spinach, kale, arugula, or any microgreens. Seaweed salad is a great option, too.
- If you don't have sushi rice, you can use any other white rice or the alternative of your choice, like brown rice, quinoa, or cauliflower rice. You can even use leftover rice that you need a use for.
- All kinds of sauces and condiments make good additions, like ponzu, wasabi, soy sauce, coconut aminos, sambal oelek, sesame oil, or eel sauce.
- Add as many of your favorite toppings as you want. Sesame seeds, tempura crumbs, and nori all make great additions.
⏲️ How to prep ahead of time
The best summer meals are the kind that can be prepped ahead, so dinner can be ready in no time (which means you can spend more time outside in the sunshine).
These shrimp poke bowls are easy to meal prep ahead so they can be assembled right before you're ready to eat.
Store your cooked or ceviche style shrimp in an airtight container in the refrigerator. If you're preparing them with the ceviche method, don't store them in the lime juice.
Cook your rice and let it cool before storing it in an airtight container in the refrigerator. Be sure to mix in the seasoned rice vinegar while the rice is still warm.
Chop the toppings and store each separately in airtight containers in the fridge. Wait to slice the avocado until you're ready to assemble the bowls as you don't want it to brown.
Mix together the sriracha mayo and store it in an airtight container in the fridge.
When you're ready to eat, assemble your shrimp poke bowl by starting with the rice, then adding the shrimp, vegetables, and fruit. Drizzle with the sriracha mayonnaise, and sprinkle with furikake.
👩🍳 More shrimp recipes
If you love incorporating shrimp into your summer meals (or any time of year!), check out some of my favorite shrimp recipes:
I hope you love this shrimp poke bowl recipe as much as my family does. With all the awesome flavors and beautiful rainbow colors, it's a dinner that's fit for all kinds of occasions this summer!
What's your favorite "bowl" meal to make for dinner?
Shrimp Poke Bowls
- 1 lb. medium raw shrimp, peeled and deveined with tails removed*
- ¾ cup lime juice (about 6 limes)
- 1 tsp salt, divided
- 1 ½ cup uncooked sushi rice (or white rice or grain of choice)
- 1 ½ cups water (use 3 cups water if using regular white rice instead of sushi rice)
- 3 Tbsp seasoned rice vinegar
- Furikake (rice seasoning), to taste
- 1 mango, peeled and diced
- 1 avocado, peeled and diced
- ½ cucumber, diced
- 1 cup shredded carrots
- 1 cup edamame
- ⅓ cup mayonnaise
- 2 Tbsp Sriracha
- ½ Tbsp lemon juice
- ¼ tsp garlic powder
- Stir together lime juice, salt, and jalapeño (if using) together in a large bowl and add shrimp. Toss shrimp to coat completely in lime juice. Cover bowl and place in fridge for about 30 minutes. Check shrimp and if they're turning pink, remove from lime juice; otherwise continue to marinate for 15 more minutes.**
- Put rice, water, and salt in a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover saucepan and let cook for about 20 minutes, until water is absorbed and rice is tender. Turn heat off and keeping saucepan covered, let rest for 10 minutes.
- Transfer cooked rice to a large bowl and toss with seasoned rice vinegar. Let cool to room temperature.
- Divide cooled rice into 4 large serving bowls. Sprinkle a little furikakeFurikake over each.
- Equally divide shrimp, sliced avocado, chopped mango, chopped cucumber, shredded carrots, and edamame over the rice in each bowl.
- Drizzle sriracha mayo over the top and sprinkle with more furikake if desired. See post body for more ingredient add-ins and topping options you can use.
- Put all ingredients in a small bowl and stir until well combined. Keep in fridge until ready to use.