An Easy Shrimp Poke Bowl that makes you want more and more! From the first bite to the last, it’s packed with easy to find ingredients, fresh flavors, and a spicy mayo sauce to top that truly seals the deal.

I’m all about quick, easy, and healthy meals that I can feed my family during the week. It’s no surprise that we love our seafood meals. When I can whip up a quick, hearty and healthy recipe I’m all about sharing it and making it available for others to repeat! Besides this recipe, I love making this Salmon Sushi Bake, with rice, salmon and a few mix-ins!

Now, let’s dive into the juicy details on this Shrimp Rice Bowl!


Poke Bowls are a rice bowl that’s topped with various fresh veggies, a protein of choice, and a yummy spicy mayo sauce to top!

“Poke” means “to slice”, Wikipedia explains a poke bowl as a popular dish that’s typically served with raw fish.

This recipe allows you to have all the flavors of poke, but using shrimp – which is easy to find, and readily available in every grocery store.

This Shrimp Poke Bowl sure delivers that plus more! From the juicy, perfectly cooked shrimp, to the seasoned rice, which is a tip that I learned from my Japanese father-in-law years ago. And of course, the pops of color and flavor in all the veggies, they truly make this dish come to life! Not to mention the spicy mayo sauce that’s drizzled to add more dimension and flavor to this easy, yet scrumptious poke bowl with shrimp.

cooked shrimp for shrimp poke bowl

And if you want to make this dish even faster, use my Frozen Shrimp in the Air Fryer recipe, where it’s sure to come out so juicy in just a few minutes. And there’s absolutely no need to thaw in that recipe! See, I told you it was easy!

Now, let’s dive into the juicy details.

ingredients for shrimp poke bowl. edamame carrots cucumber green onion


For the Shrimp Bowl

  • Cooked Rice. Sushi rice is recommended for this dish if you can get some. Otherwise, any short-grain rice will do. Day old rice works for this dish as well. And for a healthier alternative try brown rice. For a faster meal, use the pre-made frozen rice that most grocers now sell.

  • Cooked Shrimp. The large size work the best since they are the perfect size for a bite or two. But any package will do. If you haven’t cooked yours yet, you have to try my Frozen Shrimp Cooked in the Air Fryer recipe. It’s prepared in just a few minutes with no thawing necessary.

  • Cucumber. Any cucumber will do. I used English cucumbers for this dish. Sliced into about quarter inch slices, that are cut in half that make it the perfect bite.

  • Edamame. These are typically found frozen near the veggies. Sometimes you can find just the beans, other times they’re in pods. I can always find them at trader joes and Costco. Costco carries them in the pod form, in a large bag. They’re a great snack or used on a side of your meal.

  • Carrots. For this recipe, I used whole carrots that I shredded myself. You can definitely get pre-shredded carrots to make it that much easier.

  • Green Onions. They provide so much great flavor and right strong flavor profile for this dish. Using both the green and the white part of the green onion!

  • Furikake. This a blend of seasonings that consists of sesame seeds, seaweed and various spices. It’s absolutely delicious in shrimp bowl recipes, and other Asian-inspired dishes.

  • Seasoned Rice Vinegar. You can find this at most grocery stores nowadays in the specialty or ethnic section. I pick mine up at trader joes, my small neighborhood grocery store, or even a big retail store. Getting the seasoned kind is preferred to provide more flavor. At least that’s what my Japanese father-law has always recommended!

For the Sriracha Mayo Sauce Ingredients

  • Mayo. A needed ingredient for the sauce that makes it creamy and tames the strong sriracha flavor.

  • Sriracha. This is the magic ingredient in this sauce. Just a little will do a long way.

  • Rice Vinegar. I prefer to use Seasoned Rice Vinegar, which most grocery stores carry, vs the regular kind. Look for the title to say “seasoned”. This vinegar adds a acidic note meanwhile adding liquid to the sauce, which is needed to easily spread.

  • Granulated Sugar. A little bit of sugar helps cut the acidity and add a little sweetness. Which the sauce needs.

poke bowl with shrimp, edamame, cucumber, carrots, green onion over rice


Brace yourselves, it’s 4 simple steps to make this super easy recipe!

Step one: Place cooked rice into a shallow bowl and top with seasoned rice vinegar. Gently stir is recommended, but not necessary.

Step two: Top the rice with fresh cut veggies, assembling them around the bowl in a way that displays them. I like to display them in a circle.

Step three: Top with cooked shrimp.

Step four: Sprinkle Furikake, and drizzle a liberal serving of spicy mayo sauce, then serve!

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  1. Season your rice! Don’t skip adding Seasoned Rice Vinegar to the cooked rice. It adds a punch of acidic that’s typical in most Japanese dishes, and it’s too good to skip.

  2. Cook the shrimp well. Although there are such great flavors in this Shrimp bowl recipe, there’s also a spotlight on the shrimp itself. Be sure not to overcook them, as that causes them to become rubbery. Refer to my Air Fryer Frozen Shrimp if you need a new way to cook them well.


Serve this Shrimp Poke Bowl cold or at room temp. I prefer room temperature since I’m not a fan of cold rice.

The best way to serve is in a shallow bowl that can showcase the fresh veggies and shrimp. A good option if you have it is pasta bowls. Here’s a great set if you’re in the market.

And of course, use chopsticks to enjoy!


It’s best to store in an airtight container in the fridge for up to 2-3 days.

Keep all the ingredients separated if possible to keep all of them fresh.


If you keep ingredients separate, it makes it easier to warm the rice up alone. To do so, place in a microwave-safe bowl and add a small amount of water to the rice, cover with a damp paper towel and microwave for about 60 seconds.

The rice should come out soft and fluffy.

Let cool for a couple minutes before topping with the rest of the ingredients and serving.


If you’re planning on meal prepping, store the rice, topped with the veggies and shrimp together. Store the sauce in another container until you’re ready to eat.


  • Make it even more SPICY! Add another 1/2 tablespoon of sriracha to the sauce to give it a bigger kick! We made ours slightly spicy, but definitely still family friendly. If you like it mild or you’re sharing with your kiddos, try the recipe as is. If you want a bigger kick, definitely increase the heat to your taste.

  • Healthier option – To make this dish healthier, substitute white rice for brown rice. And you’ll want to add more veggies, to increase all the great nutrients they provide.
    As well as more shrimp to up the protein and good omegas.
    Edamame has a good amount of protein as well as fiber, so be sure to load up on it!

  • Low-carb – Substitute rice for shredded cabbage, or riced cauliflower. Both will pair well with this dish and become a light, yet filling meal.

  • Add or substitute other veggies. Use veggies you have on hand that would go well with this dish.
    Some great options are broccoli, cabbage and bell peppers.
    Adding in cilantro if you have it takes this dish to a whole new level of yum! I actually meant to put cilantro and avocado, but completely forgot.
    Though I make similar dishes often and substitute veggies depending what I have on hand, so every time it’s slightly different, but so good!

  • Add soy sauce to the rice. Although the rice is delicious with seasoned rice vinegar, by adding shoyu (soy sauce) it add even more flavor to this rice bowl.

  • Vegan – to make this dish vegan there are just a couple substitutes you’ll need to make. Opt out of using shrimp, and go for more veggies or tofu. You’ll also want to substitute the mayo for a vegan mayo. Trader joes has a good one, if you haven’t had a chance to try theirs.

Shrimp Poke Bowl with carrots, green onion, cucumber and edamame


Do I need to thaw frozen shrimp before cooking?

No. Cooking them straight from frozen is completely acceptable, as long as they get thoroughly cooked.

There are various methods to cooking them from frozen, like this super easy frozen shrimp in the air fryer, in the oven, or in the pan are also great options!

Is shrimp in a poke bowl raw or cooked?

Shrimp Poke Bowls are made with cooked shrimp. You want to avoid using raw shrimp since it’s not safe.

Pairing them with the right veggies, like cucumber, carrots and edamame beans and spicy mayo sauce will transform it and give it a burst of flavor that pair so well.

How long do shrimp poke bowls stay fresh?

Leftovers not only make a great meal the next day, but make a great meal prep for lunch and dinner.
Pack them in an airtight container, leaving the sauce in a separate container so it doesn’t make the dish soggy when stored.
Keep in the fridge for 2-3 days at most.


Try my other shellfish recipes!

I LOVE HEARING FROM YOU! When you make this dish, please RATE using the stars in the recipe card, and COMMENT at the end of the page how you enjoyed this dish.

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Shrimp Poke Bowl with carrots, green onion, cucumber and edamame

Easy Shrimp Poke Bowl

This Shrimp Poke Bowl recipe makes you want more of every bite! It's packed with easy-to-find ingredients, fresh flavors, and a spicy mayo sauce to top, that truly seals the deal.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Dinner, Lunch, Main Course, Meal prep
Cuisine Asian, Japanese, Seafood
Servings 4 servings
Calories 893 kcal


For The Bowls

  • 1 lb cooked shrimp , peeled and ready to eat
  • 1 cup cucumber , sliced
  • 1 cup edamame , SEE NOTE
  • 1 cup shredded carrots
  • 2 stalks green onion , diced
  • 1 whole avocado , sliced or diced, OPTIONAL
  • 3 tbsp Furikake

For The Rice

  • 5 cups cooked rice , SEE NOTE
  • ¼ cup seasoned rice vinegar

Spicy Mayo Sauce

  • cup mayo
  • 1 tbsp sriracha
  • 1 tbsp seasoned rice vinegar , or regular rice vinegar
  • 1 tsp sugar


  • Mix all the sauce ingredients in a small bowl and set aside while assembling the bowls. Taste and adjust sriracha as needed. This sauce is medium spicy.
  • To each bowl, add rice, shrimp, cucumber, carrots, edamame, avocado if you'd like, and green onions.
  • Top with a few sprinkles of Furikake, or more to your taste.
  • Drizzle as much spicy mayo sauce as you'd like to each bowl. The more the merrier! Serve at room temperature.


  • SHRIMP – I’m using 26/30 count. Use whatever you have.
  • RICE – The best pairing for this recipe is sushi rice. However, any rice would do. You can even go for brown rice to make the bowls healthier.
  • EDAMAME – If you purchase them in a pod, measure them once removed.
  • FURIKAKE – This is a blend of various spices, seaweed, and sesame seeds. Typically found at trader joes, or specialty food section of most grocery stores.
  • MEAL PREP – Prepare up to 3 days worth of lunch or dinner. Add all the ingredients in an airtight container, except the sauce.
  • CALORIES: Are only an estimate. 


Serving: 1servingCalories: 893kcal
Keyword 20 minute meals, Asian, shrimp, shrimp bowl, shrimp sushi bowl
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