The Best Shrimp Poke Bowl (with Easy Sriracha Aioli!)

This Shrimp Poke Bowl with Easy Sriracha Aioli is the perfect weeknight dinner when you want something fresh, flavorful, and fast. What I love about this 30 Minute Dinner is that it feels like takeout but is actually super simple to make at home.

I’ve been making this for years when I want something light but satisfying and it makes great leftovers. It’s also easy to switch up with whatever toppings you have on hand.

If you like this dish, you should try my Spicy Salmon Poke Bowls, Easy Chickpea Quinoa Salad, or my Garlicky Kale, Couscous & Steak Salad

Why You Will Love This Dinner

Easy cooking
Quick-cooking shrimp and simple prep make this a fast meal.

Healthy ingredients
Packed with protein, fresh veggies, and balanced flavors.

Versatile meal
Easily customizable with different toppings and sauces.

Ingredients

Shrimp – A lean protein that cooks quickly and soaks up flavor.

Sushi rice – The perfect soft, slightly sticky base for poke bowls.

Persian cucumber – Adds crunch and freshness.

Soy sauce – Brings savory, umami flavor.

Sesame oil – Adds a nutty depth to both the marinade and aioli.

Rice vinegar – Adds brightness and helps lightly pickle the cucumber.

Honey – Balances acidity with a touch of sweetness.

Mayonnaise – Creates a creamy base for the sriracha aioli.

Sriracha – Adds heat and bold flavor.

Garlic powder – Enhances the aioli with a savory kick.

Edamame – Adds plant-based protein and texture.

Pineapple – Brings a sweet, juicy contrast.

Sesame seeds – Add crunch and a finishing touch.

Substitutions and Variations

Use a different protein:
Swap shrimp for salmon, tuna, or tofu.

Make it low-carb:
Use cauliflower rice instead of sushi rice.

Adjust the spice level:
Add more or less sriracha to taste.

Switch toppings:
Try avocado, carrots, or radishes.

Make it gluten-free:
Use tamari or coconut aminos instead of soy sauce.

How to make these Shrimp Poke Bowls

1. Cook shrimp: Heat a pan over medium heat and cook shrimp for about 3 minutes per side, until pink with a slight curl (avoid overcooking — you don’t want them to form a tight “O” shape). Set aside.
2. Marinate cucumber: Thinly slice cucumber and toss with soy sauce, sesame oil, rice vinegar, and honey. Let sit while you prepare the rest.
3. Make aioli: In a bowl, whisk together mayo, sriracha, rice vinegar, sesame oil, garlic powder, and salt until smooth.
4. Prepare rice: Cook sushi rice according to package instructions and let cool slightly.
5. Coat shrimp: Cut cooked shrimp into bite-sized pieces and toss with the sriracha aioli.
6. Build bowls: Add ½ cup sushi rice to each bowl, then top with shrimp, marinated cucumber, edamame, and pineapple.
7. Finish and serve: Sprinkle with sesame seeds and drizzle with extra aioli.

Tips and Notes

• Don’t overcook the shrimp, this keeps them tender and juicy.
• Let the cucumber sit in the marinade for extra flavor.
• Use warm or slightly cooled rice for best texture.
• Double the aioli, it’s that good.

Recipe FAQs

Can I make this ahead?
Yes! Prep all components and assemble when ready to eat.

How long does it last?
Store components separately for up to 3 days.

Can I use frozen shrimp?
Yes, just thaw completely before cooking.

Storage and Reheating Instructions

Storage:
Store components separately in airtight containers for up to 3 days.

Reheating:
Reheat rice and shrimp separately if desired, or enjoy cold.

Tips:
Keep the aioli separate until serving for best texture.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!

Send to someone who would love this!