Shrimp Poke Bowl with Mango (Print Version)

Vibrant Hawaiian-style bowl with succulent shrimp, sweet mango, and edamame. Ready in 20 minutes.

# Components:

→ Seafood

01 - 7 oz raw shrimp, peeled and deveined

→ Grains

02 - 2/3 cup cooked brown rice or cauliflower rice

→ 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
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

# Directions:

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. Transfer to a plate.
02 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic until well combined.
03 - Divide cooked rice between two serving bowls. Arrange shrimp, mango, edamame, cucumber, carrot, and avocado artfully over the rice.
04 - Drizzle the prepared poke sauce evenly over each bowl.
05 - Top with scallions, sesame seeds, cilantro, and a squeeze of fresh lime juice before serving.

# Expert Advice:

01 -
  • It comes together faster than you can order delivery, which means no excuses on busy weeknights.
  • The shrimp stays tender and doesn't taste fishy if you nail the quick cook, and that's the real secret most people miss.
  • You can swap the rice for greens or cauliflower rice and no one will miss a thing, making it work for any eating style.
02 -
  • Overcooked shrimp becomes rubbery in seconds, so pull them from heat the moment they turn pink and opaque—they'll continue cooking slightly as they cool.
  • Don't make the sauce too far ahead; the garlic and ginger are sharpest when fresh, and the honey can crystallize if it sits in the fridge too long.
  • If you're using pre-cooked frozen shrimp, just thaw them and toss them in the warm sauce to heat through—skip the skillet entirely.
03 -
  • Pat your shrimp completely dry before cooking—any moisture on the surface keeps them from browning and makes them stick to the pan.
  • If you can't find fresh ginger, don't reach for the jarred version; just skip it rather than compromise the clean, bright flavor the sauce needs.
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