Shrimp Poke Bowl with Mango

There was this Tuesday afternoon when I stood in my kitchen staring at a pile of fresh shrimp, wondering how to make something feel special in under twenty minutes. The mango I'd bought earlier sat on the counter, its golden skin catching the light, and suddenly the whole bowl came together in my mind—bright, quick, and exactly what my body needed after weeks of heavy cooking. What started as a practical lunch became something I found myself craving multiple times a week.

I made this for my sister on a Saturday when she mentioned feeling overwhelmed by her diet changes. Watching her eyes light up when she took that first bite, the way she said the mango and shrimp combination was unexpected but perfect—that's when I realized this bowl was about more than just nutrition. It became proof that healthy eating doesn't mean sacrifice.

Ingredients

• Raw shrimp (200 g): Buy them with the tails still on if possible because they're easier to handle, and always cook them just until they turn pink or they'll become rubbery and tough.
• Brown rice or cauliflower rice (120 g cooked): Brown rice gives you staying power if you want it, but cauliflower rice cuts the carbs and lets the brighter flavors shine through.
• Ripe mango: The sweetness balances everything, so pick one that yields slightly to pressure but isn't mushy—a good mango makes this bowl.
• Edamame (100 g): These little pods give you protein and an unexpected texture that keeps things interesting.
• Cucumber and carrot: They're the freshness that wakes up your palate between bites of shrimp and sauce.
• Avocado: Slice it just before serving or it'll brown, and please don't skip it because the creaminess changes everything.
• Scallions: The green onion sharpness cuts through the richness in a way that feels necessary.
• Low-sodium soy sauce (2 tbsp): This is the backbone of your sauce, so use something decent that you'd actually taste on its own.
• Rice vinegar (1 tbsp): It keeps the sauce bright and prevents it from tasting too heavy or one-dimensional.
• Toasted sesame oil (1 tsp): A little goes a long way—toasted means it already has that deep nutty flavor built in.
• Honey or agave syrup (1 tsp): Just enough to round out the sharp edges and make the sauce feel complete.
• Sriracha (1 tsp optional): Add it if you want heat, but this bowl is beautiful without it too.
• Fresh ginger and garlic: Mince them fine so they distribute through the sauce rather than sitting in chunks.
• Toasted sesame seeds and cilantro: These are your final touch—they make the bowl feel intentional and finished.

Instructions

Get your heat ready:

Heat a non-stick skillet over medium-high heat and lightly spray it with cooking oil. You'll know it's ready when you can hover your hand above it and feel the warmth.

Cook the shrimp quickly:

Add the shrimp and let them sit undisturbed for about two minutes so they get color, then flip and cook another minute or two until they turn opaque and pink. Don't walk away—this is where timing matters.

Build your sauce:

While the shrimp cools slightly, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic in a small bowl. Taste it and adjust—the sauce should make your mouth water a little.

Assemble with intention:

Divide your rice between two bowls, then arrange everything else in sections around it like you're creating something you'd want to photograph. The visual part matters because you eat with your eyes first.

Add the shrimp and finish:

Place the cooked shrimp on top and drizzle your sauce evenly over the whole bowl. Top with scallions, sesame seeds, cilantro, and a squeeze of lime juice right before eating.

Pinterest

There was something powerful about realizing that a bowl this beautiful and satisfying could fit into my actual life. Not as a special occasion meal, but as something I could make on a regular Tuesday when I wanted to feel nourished instead of deprived.

Why This Bowl Became My Go-To

The first time I made this, I was struck by how each component stayed distinct instead of getting soggy or confused. The shrimp doesn't overwhelm the mango, the rice doesn't disappear—everything has a voice in the bowl. That balance is what keeps me coming back because it never gets boring or feels like you're eating the same thing twice.

The Sauce Is Everything

I learned this the hard way when I skipped making the proper sauce and just threw soy sauce on top. The difference between that and the full sauce with ginger and garlic and sesame oil was like the difference between a snapshot and a painting. Now I make extra sauce because there's always someone who wants to drizzle more over the top.

Timing, Flexibility, and Your Perfect Bowl

What I love most about this recipe is that it bends to what you have and what you need. Some days I use cauliflower rice when I want to keep things lighter, other days I add crispy chickpeas for extra crunch. The structure stays the same but the details shift with the seasons and your mood. The beauty of a poke bowl is that it's more of a formula than a rigid recipe.

• Pre-cooked shrimp will save you time if you're in an even bigger rush, just add them cold or warm them gently.
• Radishes and shredded red cabbage add crunch and color if you want the bowl to feel more substantial.
• This tastes best eaten immediately, so prepare everything except the avocado in advance, then finish it right when you're ready to eat.

Pinterest

This bowl proved to me that eating well doesn't have to be complicated or time-consuming—it just has to taste good enough that you actually want to eat it. That's the whole philosophy right there.

Recipe FAQs

→ How should I cook the shrimp for best texture?

Cook shrimp quickly over medium-high heat until pink and opaque, about 2–3 minutes per side, to retain tenderness.

→ Can I substitute the rice for a lower-carb option?

Yes, cauliflower rice works well as a low-carb alternative without sacrificing flavor or texture.

→ What gives the bowl its distinctive tangy flavor?

The sauce combines soy, rice vinegar, sesame oil, honey, and fresh ginger, delivering a balanced tangy and slightly sweet profile.

→ Are there recommended garnishes to enhance the dish?

Toasted sesame seeds, chopped cilantro, and a squeeze of lime add texture and fresh brightness.

→ Is there an easy way to adjust heat in the bowl?

Adjust sriracha in the sauce to suit your preferred spice level, or omit it for mild flavor.