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Home » Recipes » Seafood » Creamy Sriracha Shrimp Poke Bowls

Creamy Sriracha Shrimp Poke Bowls

5/21/22

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These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on tuna poke with seaweed salad, sriracha, lemongrass corn and plump shrimp.

These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on a traditional tuna poke with seaweed salad, lemongrass corn, avocado and wonton strips!

Ingredients and substitutions

  • Shrimp – use raw, de-shelled shrimp to make this recipe as easy as possible. I use frozen shrimp and let it defrost before cooking
  • Nori – you can use seaweed salad instead. Both ingredients can be found in the international aisle or the sushi section of your local grocery store
  • Avocado – fresh avocado is recommended but guacamole will also work.
  • Seaweed salad – use pre-packaged seaweed salad from the store for easy assembly.
  • Red pepper – feel free to use whatever veggies you like.
  • Red cabbage – feel free to use whatever veggies you like.
  • Cilantro – leave this garnish off altogether if you don’t have any on hand.
  • Sesame seeds – black or white sesame seeds would both be good toppings.
  • Wonton strips – tortilla strips would also add some crunch to these bowls.

Sushi rice

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  • Sushi rice – you can use brown or plain white rice instead, although sushi rice will give it that authentic flavour.
  • Sugar – white sugar is best or you can leave this out altogether.
  • Rice wine vinegar – apple cider vinegar can also be used.

Creamy sriracha sauce

  • Sriracha – any spicy sauce will work well in this recipe like sambal oelek.
  • Sour cream – light mayo or plain Greek yogurt can also be used.

Lemongrass corn

  • Corn – use fresh corn, canned corn kernels or defrosted frozen corn.
  • Lemongrass – lemon zest or lime zest can also be used.
  • Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
  • Soy sauce – tamari or coconut aminos are great gluten free alternatives.
These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on a traditional tuna poke with seaweed salad, lemongrass corn, avocado and wonton strips!

How to make this recipe

  1. Cook the sushi rice.
  2. Make the creamy sriracha sauce.
  3. Toss the shrimp in the sauce.
  4. Stir fry the lemongrass corn.
  5. Assemble your bowls.
  6. Serve and enjoy!
These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on a traditional tuna poke with seaweed salad, lemongrass corn, avocado and wonton strips!

What can you put in a poke bowl?

A poke bowl is similar to a deconstructed sushi roll. Use sushi rice or leafy greens as the base and then add anything you might find in your favourite sushi rolls! Alongside the shrimp, toppings like avocado, corn, seaweed salad, nori sheets and red peppers are all really great additions. Feel free to add in anything else you like such as mango, cucumbers, etc.

These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on a traditional tuna poke with seaweed salad, lemongrass corn, avocado and wonton strips!

Frequently Asked Questions

What is creamy sriracha made of?

This creamy sriracha sauce is super easy to make and only uses two ingredients. All you need is sriracha and sour cream! Feel free to swap out the sour cream for light mayo or plain Greek yogurt instead for a lower-calorie version.

What is the base of a poke bowl?

Sushi rice is usually the base of a poke bowl, since a poke bowl is a deconstructed version of a sushi roll. You can also use plain white rice or brown rice if you don’t have any sushi rice.

Does the shrimp need to be cooked?

Yes! I suggest using frozen cooked shrimp and letting it defrost the night before you make your bowls. You can also defrost frozen raw shrimp then boil it in water for 2-3 minutes.

These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on a traditional tuna poke with seaweed salad, lemongrass corn, avocado and wonton strips!

Storing and reheating

These shrimp poke bowls will stay good in the fridge for up 3 days. I suggest storing the shrimp separately to keep everything as fresh as possible, then adding it on right before eating. Since poke bowls are served cold, you don’t need to worry about warming them up – they’re a great option for when you’re on the go!

Freezing the sushi rice

Unfortunately, these bowls won’t freeze well, but you can freeze the cooked sushi rice in airtight glass containers or freezer-safe Ziploc bags for up to 12 months. When you’re ready to use the rice, let it defrost in the fridge overnight then assemble your poke bowls fresh the next day.

Creamy Sriracha Shrimp Poke Bowls

More sushi-inspired recipes

  • Shrimp Sushi Mason Jars
  • Ahi Tuna Sushi Stacks
  • Dynamite Shrimp Sushi Bowls

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on turning these bowls into your weekly lunches.
  • You can order sushi rice online.
  • You can order nori online too.
Creamy Sriracha Shrimp Poke Bowls

Creamy Sriracha Shrimp Poke Bowls

These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on tuna poke with seaweed salad, sriracha, lemongrass corn and plump shrimp.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian-Inspired
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 521kcal
Author: Taylor Stinson

Ingredients

  • 1 lb cooked shrimp
  • 1 sheet nori, cut into strips
  • 1 avocado, sliced
  • 1 package seaweed salad
  • 1/2 red pepper, diced
  • 1/2 cup red cabbage, thinly sliced
  • 1/3 cup cilantro, finely chopped
  • 2 tbsp sesame seeds
  • 2 tbsp wonton strips

Sushi Rice

  • 1 cup cooked sushi rice (about 1/2 cup dry – see package for water amount, usually 1 1/2 cups)
  • 2 tbsp sugar
  • 2 tbsp rice wine vinegar

Creamy Sriracha Sauce

  • 1 tbsp sriracha
  • 1/2 cup sour cream

Lemongrass corn

  • 1/2 cup corn
  • 1/2 stalk lemongrass, thinly sliced
  • 1 clove garlic, minced
  • 1 tbsp soy sauce

Instructions

  • Cook sushi rice in a rice cooker or according to package directions. When finished cooking, add sugar and rice vinegar, tossing to coat.
  • Mix creamy sriracha sauce together and toss shrimp in it (can be precooked shrimp or defrost frozen raw shrimp and boil in water for 2-3 min). Meanwhile, stir fry corn, soy sauce, garlic and lemongrass over med-high heat for 5-6 min until cooked through.
  • Add sushi rice to each bowl, then shrimp and all other toppings. Mix together and enjoy!

Notes

Swap out the veggies for whatever you’re craving or have on hand.
Use pre-cooked shrimp or boil defrosted raw shrimp in water for 2-3 minutes.
Make a low-calorie sriracha sauce using sriracha and light mayo or plain Greek yogurt.
Store any leftovers in the fridge for up to 3 days.
Freeze the sushi rice for up to 12 months. Defrost in the fridge then assemble your bowls fresh.

Nutrition

Calories: 521kcal | Carbohydrates: 61g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 301mg | Sodium: 1297mg | Potassium: 563mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1023IU | Vitamin C: 40mg | Calcium: 262mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!
These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on tuna poke with seaweed salad, sriracha, lemongrass corn and plump shrimp. #srirachashrimp #pokebowl These Creamy Sriracha Shrimp Poke Bowls are a delicious twist on tuna poke with seaweed salad, sriracha, lemongrass corn and plump shrimp. #srirachashrimp #pokebowl

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Taylor Stinson says

    April 20, 2017 at 08:18

    Thank you so much!! I’m glad you liked it 🙂

    Reply
  2. Justine | JustineCelina.com says

    April 9, 2017 at 02:26

    Taylor, these look friggin’ delicious! Haha. I’m totally with you on the sashimi grade tuna over shrimp, but sometimes you gotta go with what’s more affordable and accessible and you’d done a wonderful job of that. I NEED to try a bowl a la The Girl on Bloor… like now! Have a great weekend, love!

    Reply
    • Taylor Stinson says

      April 10, 2017 at 10:28

      Thank you so much Justine <3 I seriously need to find a way to cut back on food costs. Shrimp is still pricey but at least it's cheaper than $30 a pound hahaha.

      Reply
      • Justine | JustineCelina.com says

        April 10, 2017 at 20:03

        I went to go grab a poke bowl (with expensive ahi tuna, haha) last night… probably because of this post! I ate so much poke in Vancouver recently and your post has totally inspired me to try my own version at home this spring!

        Reply
  3. Lindsay | With Salt and Pepper says

    April 7, 2017 at 11:37

    Ok, I swear we are kindred foodie spirits or something!!! I am loving all the flavors going on in these bowls, and LOVE wonton strips. I’m obsessed with the Earthbound Organic Asian Salad kits and add extra wontons every time 🙂 Happy Friday!!

    Reply

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Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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