Save Last summer, my neighbor knocked on my door holding a container of poke from this fancy Hawaiian spot downtown, and I thought, why am I paying that much when I can make something just as good in my kitchen in twenty minutes? That afternoon, I threw together shrimp, mango, and edamame with a quick sesame sauce, and honestly, it tasted better than what she brought over. Now it's my go-to when I want something that feels indulgent but leaves me feeling light and energized.
I made this for my partner on a Tuesday night when we were both exhausted, and instead of ordering takeout like we usually do, we sat at the kitchen counter watching me assemble the bowls. He kept stealing edamame straight from the pan, and by the time I finished plating, he was already halfway through his first bite, eyes closed like it was the best thing he'd eaten all week.
Ingredients
- Raw shrimp, peeled and deveined: 200 grams of tender protein that transforms in just minutes on high heat, and honestly, frozen shrimp works just fine if that's what you have.
- Cooked brown rice: The grounding base that soaks up all that incredible sauce, though cauliflower rice keeps things lighter if that's your preference.
- Ripe mango, diced: The sweet counterpoint to everything savory and spicy, and picking one that yields slightly to pressure ensures maximum juiciness.
- Shelled edamame: These little green powerhouses add protein and a gentle pop of texture that you'll find yourself craving.
- Cucumber, thinly sliced: Cool and refreshing, it's like a palate cleanser right there in your bowl.
- Carrot, julienned: The slight sweetness and satisfying crunch keep things interesting with every forkful.
- Avocado, sliced: Creamy and luxurious, it ties everything together with richness that feels like a treat.
- Scallions, thinly sliced: Their sharp green note cuts through the richness and adds a final brightness that makes the whole dish sing.
- Low-sodium soy sauce: The backbone of your sauce, tamari works beautifully if you need to avoid gluten.
- Rice vinegar: A touch of acidity that wakes up your palate and brings all the flavors into focus.
- Toasted sesame oil: Just a teaspoon delivers that nutty, aromatic depth that makes people ask what your secret is.
- Honey or agave syrup: A subtle sweetness that balances the saltiness and heat perfectly.
- Sriracha: Optional heat that builds gently rather than overwhelming, adjust it to match your mood.
- Fresh ginger, grated: That sharp, warming bite that makes the sauce taste alive and dynamic.
- Garlic clove, minced: Just enough to add umami depth without overpowering the delicate shrimp.
- Toasted sesame seeds: A final garnish that adds visual appeal and a subtle nutty finish.
- Fresh cilantro: Optional, but it brings a brightness that feels summery and fresh.
- Lime wedges: The finishing touch that lets everyone customize their brightness level.
Instructions
- Sear your shrimp until they blush pink:
- Heat your non-stick skillet over medium-high until it's hot enough that a drop of water sizzles instantly. Lightly spray with oil, add the shrimp, and listen for that satisfying sizzle as they hit the pan. Cook for about two to three minutes per side until they curl and turn that beautiful opaque pink, then transfer them to a plate so they don't overcook.
- Whisk together the magic sauce:
- In a small bowl, combine your soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic, stirring until the honey dissolves completely. Taste it straight from the whisk and adjust the heat or sweetness to your preference, because this sauce is where all the flavor lives.
- Build your bowls with intention:
- Start by dividing your rice between two bowls, then arrange everything else on top like you're creating edible art, leaving little gaps so each component shows. This isn't just about how it looks, it's about making sure every spoonful has a balance of everything.
- Let the sauce cascade over everything:
- Drizzle that gorgeous sauce evenly across both bowls, letting it pool slightly in the center. The rice will drink it up, and every vegetable will glisten with flavor.
- Finish with the garnishes that make it special:
- Scatter your scallions, sesame seeds, and cilantro across the top, then serve with lime wedges on the side so people can squeeze in exactly as much brightness as they want. A little squeeze of lime right before eating transforms the whole experience.
Save My niece, who usually picks apart everything I cook, actually came back for seconds and asked me to write down the recipe, which might be the highest compliment I've ever received in my kitchen. That moment reminded me that simple food made with intention and a little love somehow tastes better than all the complicated techniques in the world.
The Sweet and Spicy Balance
When I first made this, I skipped the honey because I thought it would be too sweet, and the sauce tasted flat and one-dimensional. That tiny bit of honey doesn't make it sugary at all, it just smooths out the rough edges and lets the other flavors shine without that harsh saltiness that can happen with soy sauce alone. Now I understand that seasoning is about balance, not leaving things out.
Prep Work Changes Everything
The first time I made this, I diced and sliced everything as I went along, and it took me thirty minutes, not twenty. Once I started prepping everything in advance, laying it all out like an assembly line, the whole thing came together in the time it takes to watch two songs. Mise en place sounds fancy, but it's really just setting yourself up to succeed without stress.
Customizing for Your Moment
The beauty of this bowl is that it bends to whatever you have on hand or whatever you're craving that day. I've swapped in grilled peaches for mango when they were in season, added crispy chickpeas for extra texture, and even used leftover rotisserie chicken on nights when I didn't have shrimp thawed. The sauce ties everything together, so once you master that, you can improvise with confidence.
- Radishes add a peppery crunch that surprises you in the best way.
- Shredded red cabbage brings color and a subtle sweetness that plays with the mango beautifully.
- If you're looking to lower carbs, cauliflower rice or a bed of mixed greens works just as well as brown rice.
Save This bowl has become my answer to that question we all ask at five o'clock, when nothing in the fridge inspires you but you want something that feels both nourishing and exciting. Make it once and you'll understand why it's become my favorite weeknight anchor meal.
Recipe Questions
- → Can I use pre-cooked shrimp?
Yes, pre-cooked shrimp works perfectly for this dish. Simply skip the cooking step and toss the shrimp in the poke sauce before assembling for even faster preparation.
- → What can I substitute for brown rice?
Cauliflower rice makes an excellent low-carb alternative. Quinoa, sushi rice, or mixed greens also work well as base options depending on your dietary preferences.
- → How long does this keep in the refrigerator?
Store assembled bowls for up to 2 days, keeping the sauce and garnishes separate. For best results, meal prep components individually and combine just before serving.
- → Is this dish gluten-free?
Use tamari instead of soy sauce to make this gluten-free. All other ingredients, including the edamame and rice, are naturally gluten-free.
- → Can I make the poke sauce ahead of time?
Absolutely. The sauce keeps well in the refrigerator for up to a week in an airtight container. In fact, the flavors develop and improve after sitting for a day.