Shrimp Poke Bowl Mango Edamame (Printable Version)

Fresh shrimp, mango, and edamame combine in this vibrant Hawaiian-style bowl. Ready in just 20 minutes with a tangy sesame-soy drizzle.

# What You Need:

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

# Expert Advice:

01 -
  • Ready in twenty minutes: On nights when you're starving but don't want to compromise on something real and nourishing.
  • Naturally light but genuinely filling: The shrimp and edamame give you serious protein without feeling heavy.
  • Looks restaurant-quality: Your friends won't believe you made this at home in your regular kitchen.
  • Tastes better the next day: The flavors keep developing as the sauce soaks into everything.
02 -
  • Don't add avocado until you're ready to eat: I learned this the hard way after leaving a prepped bowl in my fridge for an hour and watching the avocado turn that depressing shade of brown.
  • The sauce is the soul of this bowl: I once skipped mixing the ginger and garlic properly into the sauce and regretted it because those little bits of flavor matter more than you'd think.
  • Your rice should be cool or room temperature: Hot rice will cook your avocado and make your shrimp warm in a way that feels wrong, so let it cool first.
03 -
  • Make the sauce the night before: The flavors marry together and deepen, so when you assemble the bowl the next day, it tastes more complex and developed.
  • Toast your own sesame seeds if you can: They taste noticeably more nutty and aromatic than pre-toasted, and honestly takes just a minute in a dry pan.
  • Squeeze lime over everything at the very last second: It's the final flourish that makes the whole bowl pop, and it prevents the acid from making your vegetables soggy if you're eating later.
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