Shrimp Poke Bowl with Mango (Printable Version)

A vibrant bowl with succulent shrimp, sweet mango, and protein-rich edamame, ready in 20 minutes.

# Ingredient List:

→ Seafood

01 - 7 oz raw shrimp, peeled and deveined

→ Grains

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

→ 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
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

# Steps:

01 - Heat a non-stick skillet over medium-high heat and 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 minced garlic until well combined.
03 - Divide cooked rice evenly between two bowls. Arrange shrimp, mango, edamame, cucumber, carrot, and avocado artfully on top of each rice base.
04 - Drizzle poke sauce evenly over each bowl, coating all components thoroughly.
05 - Top each bowl with scallions, sesame seeds, cilantro if desired, and serve with lime wedges for squeezing over the bowl.

# Expert Advice:

01 -
  • It's ready in twenty minutes flat, which means weeknight dinners that don't require takeout shortcuts.
  • Every bite tastes like you spent way more effort than you actually did, because those fresh flavors do the heavy lifting.
  • The protein keeps you satisfied for hours without the sluggish feeling that comes from heavier meals.
02 -
  • Don't let your shrimp overcook or they'll turn into little rubber bands—two to three minutes per side is genuinely enough time.
  • Make the sauce first and taste it while everything else is coming together, because a sauce that's dialed in makes the entire bowl better.
  • Slice your avocado as late as possible to keep it from oxidizing and turning that disappointing brown color.
03 -
  • Pre-cook your rice the night before so this comes together even faster on weeknight evenings.
  • Buy pre-cut mango from the produce section if you're short on knife skills or time; it's worth the small splurge for a meal this quick.
Return