Save to Pinterest Last summer, I was standing in my kitchen on a particularly sweltering afternoon, staring at a bag of raw shrimp and wondering how to make something that wouldn't heat up the apartment further. That's when I threw together this bowl—bright, cold, and ready in twenty minutes. The mango caught the light as I diced it, the sesame oil hit the air with that toasty aroma, and suddenly I had a meal that felt more like a vacation than cooking.
I made this for my sister when she was visiting, and she sat at my kitchen counter popping edamame while I assembled the bowls. She said it tasted like something expensive from one of those health-conscious restaurants downtown, but cheaper and somehow better because I was making it right there. That's stuck with me.
Ingredients
- Raw shrimp, peeled and deveined (200 g): Use the largest ones you can find so they cook evenly and don't toughen up; cold shrimp straight from the fridge work best.
- Cooked brown rice or cauliflower rice (120 g): Brown rice gives you heartiness, but cauliflower rice cuts the carbs without sacrificing the bowl's integrity.
- Ripe mango, diced: The mango should yield slightly to pressure but not be mushy; it's the sweetness that balances the salty sauce.
- Shelled edamame, thawed (100 g): These add plant-based protein and that satisfying pop of texture that makes the bowl feel complete.
- Cucumber, thinly sliced: Keep it crisp by slicing just before assembly; watery vegetables added too early will make everything soggy.
- Carrot, julienned: The thin cuts mean they stay crunchy and soak up flavor from the sauce without becoming limp.
- Avocado, sliced: Add this last possible moment; avocado browns quickly and a little goes a long way for creaminess.
- Scallions, thinly sliced: The raw bite cuts through richness and adds a brightness you won't expect.
- Low-sodium soy sauce (2 tbsp): Low-sodium lets the other flavors shine instead of drowning everything in salt.
- Rice vinegar (1 tbsp): This is the acid that makes the sauce sing; don't skip it or substitute.
- Toasted sesame oil (1 tsp): A little goes far; this oil is concentrated and intensely nutty.
- Honey or agave syrup (1 tsp): A touch of sweetness rounds out the sauce and prevents it from tasting one-dimensional.
- Sriracha (1 tsp, optional): Start with less if you're unsure; heat builds as the sauce sits.
- Fresh ginger, grated (1 tsp): Use a microplane for the finest texture; ginger root should smell bright and sharp.
- Garlic clove, minced (1 small): One small clove is enough; too much and it overpowers the delicate shrimp.
- Toasted sesame seeds (1 tsp): These add the final crunch and a toasty note that ties everything together.
- Fresh cilantro, chopped (1 tbsp, optional): Cilantro lovers will understand; if you're unsure, sprinkle it on the side so people can choose.
- Lime wedges: Fresh lime is non-negotiable; a squeeze at the end brightens the entire bowl.
Instructions
- Cook the shrimp until they curl:
- Heat your skillet over medium-high heat and give it a light spray of oil. The shrimp will hit the hot pan with a gentle sizzle, and after two to three minutes per side, they'll turn that opaque pink that tells you they're done.
- Whisk the sauce into harmony:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic. Whisk until the honey dissolves and everything feels balanced on your tongue.
- Build your base:
- Divide the rice between two bowls, spreading it gently so you have room for all the toppings without the bowl feeling cramped.
- Arrange everything with intention:
- Place the shrimp, mango, edamame, cucumber, carrot, and avocado on top of the rice, thinking about color and texture as you go. This isn't just about taste; you're eating with your eyes first.
- Pour the sauce generously:
- Drizzle the poke sauce over each bowl, making sure it reaches the rice underneath and coats the vegetables.
- Finish with the final touches:
- Scatter scallions, sesame seeds, and cilantro across the top, then squeeze lime over everything. Taste before serving and adjust heat or salt to your preference.
Save to Pinterest There's something about eating a bowl this colorful and fresh that makes you feel like you're taking care of yourself without the sacrifice. It's a meal that tastes indulgent even though it's light, which is the whole point of coming back to it again and again.
Why This Bowl Works for Weight Loss
Every ingredient here serves a purpose beyond flavor. The shrimp is protein-dense and extremely lean, the edamame adds plant-based protein without excess calories, and the mango and vegetables are water-rich and fiber-full, which means they keep you satisfied longer than you'd expect. The sauce is light enough that you don't need much to feel like you're eating something special.
Timing and Prep Strategy
The beauty of this bowl is that ten minutes of actual cooking time means you can have lunch on the table faster than ordering takeout. Prep your vegetables while the shrimp cooks, and by the time you're whisking the sauce, the shrimp is already cooling on a plate. If you cook your brown rice or prep your cauliflower rice ahead of time, you're looking at almost no real work when hunger hits.
Customization and Flexibility
This recipe is more of a framework than a rigid formula, which means you can swap vegetables based on what's in season or what you have on hand. Radishes add crunch if you want more bite, shredded red cabbage brings color and slight tang, and if you're avoiding carbs entirely, mixed greens work beautifully instead of rice. The poke sauce stays the same, tying everything together regardless of what else you choose.
- Substitute quinoa or farro if you want a different grain with more texture.
- Try pre-cooked shrimp if you're in a rush; just thaw them and use them cold.
- Keep extra sauce on the side so people can adjust the flavor to their own taste.
Save to Pinterest This bowl became my go-to when I wanted something that felt both nourishing and exciting, the kind of meal that reminds you that eating well doesn't have to feel like work. Make it once and it'll probably become yours too.
Recipe FAQ
- → Can I substitute brown rice with another grain?
Yes, quinoa or mixed greens work well to lower carbs while maintaining texture and flavor.
- → How do I prepare shrimp for this bowl?
Cook peeled, deveined shrimp in a lightly oiled skillet over medium-high heat until pink and opaque, about 2–3 minutes per side.
- → What can I use to make the sauce gluten-free?
Replace soy sauce with tamari to maintain flavor while keeping it gluten-free.
- → Are there optional garnishes to enhance the dish?
Toasted sesame seeds, fresh cilantro, and a squeeze of lime add extra texture and bright notes to the bowl.
- → Can I prepare this bowl faster?
Using pre-cooked shrimp significantly cuts down preparation time without sacrificing taste.
