A creamy, crunchy shrimp poke bowl with spicy mayo shrimp and crispy tempura shrimp, perfect for an easy, flavorful weeknight dinner.
At a Glance: Shrimp Poke Bowl
- What it is / tastes like: Creamy spicy mayo shrimp and crispy tempura shrimp over rice with fresh vegetables. A satisfying, texture-packed bowl
- When to make it: A low-effort weeknight dinner when you want something fresh but filling
- What to serve with: A complete meal on its own, or pair with a quick miso soup
- Cooking for two note: Perfectly portioned for two without leftovers
- Skill level: Easy
This is my go-to dinner when I want a satisfying poke bowl without dealing with raw fish. It combines spicy mayo shrimp with crispy store-bought tempura shrimp for a mix of textures and flavors that really delivers. It’s easy to throw together and easy to customize with whatever’s in your fridge.
What you’ll need
- Spicy mayo shrimp (similar to spicy tuna sauce)
- Shrimp: I air fry mine since it only takes about 5 minutes and comes out perfectly juicy
- Mayo: adds creaminess and coats the shrimp
- Sriracha: classic heat in any spicy mayo
- Chili garlic sauce: adds extra heat and a touch of tang
- Sesame oil: brings everything together with a nutty depth
- Green onion: adds freshness
- Tempura shrimp
- Tempura shrimp: store-bought keeps things easy and delivers great crunch
- Tempura sauce (often included in the package): adds a light, sweet-savory finish
- Poke bowl
How to Make It
- Cook the shrimp: Air fry or cook the shrimp, then toss with spicy mayo and set aside.
- Cook the tempura shrimp: Prepare according to package instructions (air fry or bake).
- Prep the vegetables: Slice and prepare all toppings.
- Assemble the bowl: Add rice to a bowl, arrange vegetables around it, then layer on both shrimp.
- Finish and serve: Drizzle with tempura sauce or soy sauce and add toppings and dig in.
How to Build Your Own Poke Bowl
This kind of bowl is easy to adjust depending on what you have on hand, especially when you’re cooking for two and thinking about portions or using up ingredients in your fridge.
- Base: Start with about ¾ to 1 cup of cooked rice
- Protein: Use about 4 to 6 oz of shrimp or your choice of protein
- Vegetables: Add 1 to 1½ cups of fresh vegetables for balance and texture
- Sauce: Use about 2 to 3 tablespoons of sauce to bring everything together
- Crunch + finish: Add toppings like furikake or fried shallots for texture
How to Take Your Poke Bowl to the Next Level
- Air fry everything. Shrimp takes about 5 minutes and stays juicy; tempura shrimp gets extra crispy. It's the move.
- Mix and match your shrimp. Use both for the full experience, or just one if that's what you have. Imitation crab also works great for a California roll-style vibe.
- Balance your sauces. About 2 tablespoons of spicy mayo and 1 to 2 tablespoons of an additional sauce per person hits the right ratio.
- Don't skip the finishing sauce. Tempura sauce adds a light sweetness; soy sauce with wasabi gives it that classic sushi-bar flavor. Either way, don't leave it bare.
- Top it off. Furikake, fried shallots, or green onion take this from good to genuinely restaurant-quality.
This shrimp poke bowl is one of my go-to meals when I want something fresh, satisfying, and low-effort. The combination of creamy spicy mayo shrimp and crispy tempura shrimp makes it feel a little more special, even on a weeknight. And since it’s easy to swap in whatever you have on hand, it works just as well for using up fridge odds and ends as it does for a proper dinner.
PrintShrimp Poke Bowl for Two: Spicy Mayo and Tempura Shrimp
A creamy, crunchy shrimp poke bowl with spicy mayo shrimp and crispy tempura shrimp, perfect for an easy, flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Air Fryer
- Cuisine: Japanese
Ingredients
Scale
- 6 to 8 oz shrimp, cooked and chopped
- 3 tablespoons mayo
- 1 tablespoon sriracha
- 1 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced
- 6 tempura shrimp, cooked according to package directions
- 2 Persian cucumbers (or ½ English cucumber), diced
- 1 avocado, sliced
- 1 carrot, shredded
- 1½ to 2 cups cooked rice
- ¼ cup edamame (optional)
- ½ cup shredded purple cabbage (optional)
- Optional toppings: furikake, fried shallots, thinly sliced green onion
- Optional sauces: soy sauce, wasabi, tempura sauce (induced with shrimp)
Instructions
- Cook the shrimp (air fryer): Pat the shrimp dry, toss with a little olive oil, salt, and pepper, then air fry at 400°F for 3 to 4 minutes until cooked through. Let cool slightly, then chop.
- Cook the tempura shrimp: Prepare according to package directions and set aside.
- Make the spicy mayo shrimp: In a bowl, mix mayo, sriracha, chili garlic sauce, sesame oil, and green onion. Add the cooked shrimp and toss to coat.
- Prepare the bowl: Add rice to the bottom of a serving bowl. Arrange the vegetables around the rice.
- Assemble: Top with spicy mayo shrimp and tempura shrimp.
- Finish and serve: Garnish with furikake, fried shallots, or green onion. Add soy sauce, wasabi, or tempura sauce as desired. Serve right away.
Notes
- Serving suggestion:
For a lighter meal, use about ¾ cup of rice, 3–4 oz of shrimp, 2–3 tempura shrimp, and 1 cup of vegetables per person.
For a heartier meal, use about 1 cup of rice, 4–5 oz of shrimp, 3–4 tempura shrimp, and 1½ cups of vegetables per person. - Sauce balance: About 2 tablespoons of spicy mayo plus 1–2 tablespoons of additional sauce per person gives a well-balanced bowl.
- Use what you have: This is a flexible recipe. Swap or add vegetables based on what’s in your fridge.
- Shrimp options: You can use only spicy mayo shrimp or only tempura shrimp. Imitation crab also works for a California roll-style bowl.
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