Easy Shrimp Poke Bowl Recipe with Spicy Sriracha Sauce

I whip up this shrimp poke bowl when I want a vibrant, bold meal that feels gourmet but comes together quickly. Cooked shrimp, crisp veggies, creamy rice, and a spicy sriracha mayo make every bite exciting and satisfying.

Why I’ll love this recipe

This poke bowl is a lifesaver when I’m short on time but still want flavor and balance. It’s packed with lean shrimp, fresh veggies, grains, and a spicy, tangy kick from the sauce. I can customize it easily, and the creamy mayo ties everything together perfectly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I typically gather:

• cooked brown rice or mixed greens

• peeled and deveined cooked shrimp

• purple cabbage (thinly sliced)

• shredded carrots

• shelled edamame

• sliced cucumber

• diced avocado

• green onions

• sesame seeds

For the spicy sriracha mayo sauce:

• mayonnaise

• sriracha

• rice vinegar or lemon juice

• optional: pinch of sugar or honey

Directions

1. I start by whisking together mayo, sriracha, vinegar, and sweetener until smooth.

2. I make sure my shrimp is cooked—either from frozen or freshly boiled.

3. I prepare all the vegetables and toppings.

4. In a bowl, I layer rice or greens, then arrange the shrimp and veggies.

5. I drizzle the spicy mayo over everything and top with sesame seeds and green onions.

Servings and timing

This makes 4 bowls. It takes me about 10 minutes to prep and 10 minutes to assemble—ready in 20 minutes.

Variations

I mix it up depending on what I have:

• Swap rice for cauliflower rice or greens

• Use tofu or chicken instead of shrimp

• Add mango or pineapple for sweetness

• Adjust sriracha to control heat

• Add pickled ginger or cucumber ribbons for tang

storage/reheating

I store components separately in the fridge for 3–4 days. When ready to eat, I assemble a fresh bowl and drizzle the sauce on top. No reheating needed unless I want warm shrimp or rice.

FAQs

What base works best?

I switch between rice and greens depending on my mood—both work great.

How spicy is the sauce?

I control the heat by how much sriracha I use. One tablespoon is mild, two or more gets fiery.

Can I use frozen shrimp?

Yes! I thaw it and either boil or sauté it briefly—it works just as well as fresh.

Can I prep this ahead?

Definitely. I chop everything and mix the sauce ahead, then just assemble before eating.

Is this good for meal prep?

Absolutely. As long as I store everything separately, it keeps well and stays fresh.

Conclusion

This Easy Shrimp Poke Bowl with Spicy Sriracha Sauce is colorful, healthy, and customizable. It’s quick enough for lunch but satisfying enough for dinner. I love how balanced and bold it is—perfect for when I want something fresh and exciting with zero stress.

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