Shrimp Poke Bowl Mango Edamame (Printer version)

Vibrant bowl with succulent shrimp, sweet mango, and protein-rich edamame ready in 20 minutes.

# What You'll Need:

→ Seafood

01 - 7 oz raw shrimp, peeled and deveined

→ Grains

02 - 2/3 cup cooked brown rice or cauliflower rice

→ Fruits and 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
14 - 1 teaspoon grated fresh ginger
15 - 1 small garlic clove, minced

→ Toppings and Garnish

16 - 1 teaspoon toasted sesame seeds
17 - 1 tablespoon fresh cilantro, chopped
18 - Lime wedges for serving

# Directions:

01 - Heat a non-stick skillet over medium-high heat. 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 rice between two bowls. Arrange the shrimp, mango, edamame, cucumber, carrot, and avocado artfully on top of the rice.
04 - Drizzle the poke sauce evenly over each bowl.
05 - Top each bowl with scallions, sesame seeds, cilantro, and a squeeze of lime juice. Serve immediately.

# Expert Advice:

01 -
  • Ready in 20 minutes, no excuses, no complicated techniques holding you back.
  • Sweet mango and creamy avocado make healthy eating feel like a treat, not a punishment.
  • The sesame-ginger sauce tastes restaurant-quality but comes together with ingredients you probably already have.
02 -
  • Overcook the shrimp by even 30 seconds and they'll turn rubbery and tight—watch for the moment they turn fully opaque and pull them off immediately, they'll continue cooking slightly off heat.
  • Make your sauce first so the flavors have time to meld together, and taste it before it goes on the bowl because you might want more lime, heat, or sesame oil depending on your mood that day.
03 -
  • Buy pre-cooked shrimp if you're truly pressed for time, and you'll still have something restaurant-quality on the table in under 15 minutes flat.
  • Prep your vegetables the night before and store them separately in airtight containers—the bowl assembles in moments when everything's already waiting, and that's when you'll actually make it on a busy weeknight.
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