Shrimp & Mango Poke Bowls with Wasabi Ginger Dressing
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These Shrimp & Mango Poke Bowls with quick and easy Wasabi Ginger Dressing are a great weeknight meal, with some simple ingredients you can prep in advance for dinner on the fly!JUMP TO RECIPE
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Weeknight Hero: The Shrimp & Mango Poke Bowl
These Shrimp & Mango Poke Bowls are as delicious as they are simple. With a few simple and fresh ingredients, and minimal stove time, you’ve got a restaurant quality weeknight meal that’s as much a feast for your eyes as it is for your mouth.
Bowl goals: the cast of characters
These bowls have all things good. Layer by layer- you’ve got seasoned long grain white rice, fresh and juicy mango, shredded red cabbage and spiralized cucumber tossed in a quick and easy Wasabi Ginger Dressing. Top that off with juicy, caramelized shrimp, sweet and spicy sriracha mayo and toasty sesame seeds- and you’ve got one delicious (and pretty!) poke bowl.
Prep, cook, assemble
Rice Rice Baby
This bowl can be made with freshly prepared rice, leftover rice, or even frozen cooked rice that has been thawed and chilled. If making rice the day of, let it cool to room temp, and chill it for 1-2 hours before you toss it with the wasabi and ginger dressing.
Slammin’ Succulent Shrimp (say that 3 times fast)
If you haven’t tried Red Argentinian Shrimp yet- you are in for a treat. I just LOVE these guys. They are SO JUICY and tender, and I have begun to prefer them over regular shrimp. For this recipe- you’ll peel and devein a pound of them, and marinate them in a combo of coconut aminos (or soy sauce), honey, and sesame oil. Toss them well with the marinade and let them chill in the fridge for at least 30 minutes, and up to 4 hours before cooking. And while they chill…
Double Duty Wasabi Ginger Dressing
The quick and easy wasabi ginger dressing for these poke bowls takes mere minutes to make, and serves double duty as both a rice seasoning, and a dressing for the veggies. And did I mention it’s delicious?!
SMREAM (Sriracha Mayo Rules Everything Around Me)
Alright, so maybe that acronym is a stretch, but let’s be real- sriracha mayo is downright delightful. My recipe take about 2 seconds, and tastes amazing on pretty much anything. For this recipe- give a generous drizzle to each assembled poke bowl, then add the pièce de résistance- a generous sprinkle of toasted sesame seeds.
Prep work makes dreams work
If you want to make these bowls even easier, you can make everything but the shrimp a day ahead of time. If you’re into meal prep, go ahead and chop the mangos, dress the cucumber and cabbage, and cook and dress the rice ahead of time. While you’re at it- make that sriracha mayo in advance too!
With all that waiting in your fridge after a long day, you’re godlen! You’ve got about 30 minutes of waiting on that delicious marinade. Another 6 minutes in front of a stove cooking those delicious, marinated shrimp. Then look at you- you’re eating a delicious, nutritious poke bowl. Bon Appétit!
Want to give this recipe a try?
If you make my Shrimp & Mango Poke Bowls with Wasabi Ginger Dressing, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more easy dinner ideas? Why not try my Wasabi Shrimp Sushi Tacos, Vegan Dumpling Soup with Carrot Noodles and Enoki Mushrooms, Marinated Pork Chop Bánh mì Ciabatta Sandwiches, or Bang Bang Shrimp Salad!
Shrimp & Mango Poke Bowls with Wasabi Ginger Dressing
- Veggie Spiralizer (optional)
- 2 cups cooked long grain white rice, chilled
- 1 tsp toasted sesame seeds for topping
- 2 mini seedless cucumbers, spiralized
- 1 cup ripe mango, cubed
- 1 cup shredded red cabbage
- 1 tbsp neutral cooking oil, such as canola
- 1 lb jumbo red Argentinian shrimp peeled and deveined*
- 1/2 tbsp sesame oil
- 1/2 tbsp honey
- 1 tbsp coconut aminos*
Wasabi Ginger Dressing
- 1 tbsp grated fresh ginger
- 3 tbsp sesame oil
- 2 tbsp seasoned rice vinegar*
- 1/2 tsp prepared wasabi paste
- 1/2 tsp coconut aminos*
- 1/2 tbsp honey
- 1/4 cup mayonnaise
- 1/2 tbsp sriracha sauce
- 1 tsp seasoned rice vinegar*
- Cook your rice according to package directions and chill in the fridge. Alternatively, you could use leftover rice, or frozen cooked rice that has been thawed and chilled. 2. Prepare the shrimp. Peel and devein the shrimp, and add to an airtight container to marinate. Toss in sesame oil, honey and coconut aminos- cover, and refrigerate 3o minutes to 1 hour prior to cooking. Can be marinated up to 4 hours in advance. 3. Make the spicy mayo by whisking together the mayonnaise, sriracha and rice vinegar. Store in the refrigerator until ready to assemble the bows. 4. Spiralize or chop the cucumber, shred the cabbage (slice thinly with a sharp knife) and add to an airtight container or bowl. Whisk together (or shake in a jar) the dressing ingredients until well combined. Add half of the dressing to the the cucumber and cabbage, and half to the chilled, cooked rice. Toss both well to combine and refrigerate while shrimp marinates. Can be done 1 day ahead of time. 5. After the shrimp have marinated, heat 1 tbsp of neutral oil (such as canola or grapeseed) over medium heat in a large non-stick frying pan, add shrimp in a single layer, and cook for 2-3 minutes a side, until opaque. 6. While the shrimp cooks, assemble your bowls. Layer 1 cup rice in the bottom of 2 bowls in an even layer. 7. Divide the dressed cucumber and cabbage and the cubed mango into the 2 bowls. 8. Once the shrimp is cooked, add it to the bowls and drizzle the spicy mayo over the top of each bowl. Sprinkle evenly with sesame seeds and serve. Chef’s note: All components of the bowl can be prepared in advance, with the exception of the shrimp- which should be marinated for no more than a few hours.
I prefer jumbo Red Argentinian Shrimp for this recipe, but a pound of your favorite jumbo shrimp are fine.
Coconut Aminos can be substituted for soy sauce, or light/low sodium soy sauce.
Seasoned rice vinegar can be swapped for unseasoned rice vinegar, or brown rice vinegar.
All components of the bowl can be prepared in advance, with the exception of the shrimp- which should be marinated for no more than a few hours.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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