20-Minute Shrimp Poke Bowl (Printer View)

Vibrant bowl with succulent shrimp, sweet mango, and protein-packed 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 for lower carbohydrates

→ Fruits and 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, adjusted to heat preference
14 - 1 teaspoon grated fresh ginger
15 - 1 small garlic clove, minced

→ Toppings and Garnish

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

# Method:

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 garlic until well combined.
03 - Divide the cooked rice between two bowls. Arrange the shrimp, mango, edamame, cucumber, carrot, and avocado artfully on top of the rice.
04 - Drizzle the poke sauce evenly over each bowl.
05 - Garnish with scallions, sesame seeds, cilantro, and a squeeze of fresh lime juice. Serve immediately.

# Expert Advice:

01 -
  • It's ready in twenty minutes, which means you can make dinner happen on weeknights without the stress.
  • The shrimp cooks so quickly that even if you're not confident with seafood, you'll nail this every time.
  • Every bite has different textures and flavors—creamy avocado, sweet mango, tender shrimp, all coming together with that savory-tangy sauce.
02 -
  • Don't overcook the shrimp or they'll turn rubbery and lose that tender sweetness that makes them special.
  • Slice your avocado right before assembly, and if you're meal prepping, keep the avocado separate and add it when you're ready to eat.
03 -
  • Pat your shrimp completely dry before they hit the skillet so they sear instead of steam.
  • Make extra sauce and keep it in the fridge for salads, roasted vegetables, or even as a marinade for other proteins later in the week.
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