Shrimp Poke Bowl with Mango (Printable)

Succulent shrimp paired with mango, edamame, and fresh veggies for a fresh, balanced bowl.

# What You Need:

→ Seafood

01 - 7 oz raw shrimp, peeled and deveined

→ Grains

02 - 2/3 cup cooked brown rice or cauliflower rice for lower carbs

→ Fruits & Vegetables

03 - 1 ripe mango, diced
04 - 3.5 oz shelled edamame, thawed if frozen
05 - 1 small cucumber, thinly sliced
06 - 1 small carrot, julienned
07 - 1 avocado, sliced
08 - 2 scallions, thinly sliced

→ Poke Sauce

09 - 2 tablespoons low-sodium soy sauce or tamari for gluten-free
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon honey or agave syrup
13 - 1 teaspoon sriracha, optional, adjust to heat preference
14 - 1 teaspoon grated fresh ginger
15 - 1 small garlic clove, minced

→ Toppings & Garnish

16 - 1 teaspoon toasted sesame seeds
17 - 1 tablespoon chopped fresh cilantro, optional
18 - Lime wedges for serving

# How-To:

01 - Heat a non-stick skillet over medium-high heat. Lightly spray with cooking oil. Add shrimp and cook for 2 to 3 minutes per side until opaque and pink. Remove from heat and set aside.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic until well combined.
03 - Divide the rice between two bowls. Arrange the shrimp, mango, edamame, cucumber, carrot, and avocado artfully on top of the rice.
04 - Drizzle poke sauce evenly over each bowl.
05 - Top with scallions, sesame seeds, cilantro, and a squeeze of lime. Serve immediately.

# Expert Hacks:

01 -
  • It actually tastes indulgent while being genuinely good for your body, which feels like a small miracle.
  • The whole thing happens in your kitchen faster than waiting for takeout to arrive.
  • You get that restaurant-quality presentation without any of the pretension or stress.
02 -
  • Don't marinate the shrimp in the sauce before eating or the acid will start cooking it and change the texture—drizzle it on just before serving.
  • If your mango isn't quite ripe enough, let it sit on the counter for a day or it will taste starchy instead of sweet and juicy.
03 -
  • Cook the shrimp just until pink and don't look away—overcooked shrimp is the only real mistake you can make with this bowl.
  • Make your sauce the night before and let the flavors marry together; it'll taste even better than fresh.
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