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A close-up of chopsticks holding a cooked shrimp above a bowl filled with rice, shredded vegetables, edamame, and sauce.
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Sweet Chili Shrimp Poke Bowl

Glazed shrimp over sushi rice with crisp toppings and a drizzle of Kewpie-based Japanese white sauce. The one bowl that earns a permanent spot in the weeknight rotation.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian-American
Servings: 4 servings (1 bowl per person)
Calories: 574kcal
Author: Dee Broughton

Equipment

Ingredients

furikake or sesame seeds, for serving

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon avocado oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder

For the Sweet Chili Sauce

  • 1/2 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar

For the Japanese White Sauce

  • 3/4 cup Kewpie mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2-3 tablespoons water

For the Bowls

  • cooked sushi rice
  • 1 cup mukimame (shelled edamame), thawed
  • 1 cucumber, thinly sliced
  • 1 cup diced pineapple
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • sliced green onions, for serving
  • furikake or sesame seeds, for serving

Instructions

Make the Sauces

  • Whisk together the sweet chili sauce, soy sauce, and rice vinegar in a medium bowl. Set aside.
    A bowl of reddish-brown chili sauce with a whisk, next to green onions, ground pepper, and coarse salt on a wooden surface.
  • In a separate small bowl, whisk together the Kewpie mayo, rice vinegar, sugar, garlic powder, paprika, and 2 tablespoons of water until smooth. Add more water a teaspoon at a time until drizzleable. Cover and refrigerate.
    A bowl of creamy Japanese white sauce with a whisk, surrounded by green onions, a jar of spices, black pepper, and coarse salt on a wooden surface.

Season the Shrimp

  • Pat the shrimp completely dry with paper towels. Drizzle with avocado oil, then season with kosher salt, black pepper, and garlic powder. Toss until evenly coated.
    A bowl of raw shrimp seasoned with salt and pepper sits on a wooden surface, next to green onions, a spice jar, a dish of salt, and black pepper.

Sear the Shrimp

  • Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook 1 to 2 minutes per side until the edges turn pink and shrimp just starts to firm up. Pull them now - centers should still look slightly underdone. Transfer to a plate.
    Shrimp cooking in a black skillet on a wooden surface, surrounded by green onions, salt, pepper, and seasonings.

Finish in Sauce

  • Pour the sweet chili sauce mixture into the same skillet. Cook 1 to 2 minutes, stirring, until warmed and slightly thickened. Return the shrimp and toss for 1 to 2 minutes until fully cooked and glazed.
    Shrimp cooked in a skillet with chili sauce, photographed from above on a wooden table next to green onions, black pepper, salt, and a striped kitchen towel.

Build the Bowls

  • Divide rice between bowls. Arrange shrimp, mukimame, cucumber, pineapple, red cabbage, and carrots over the rice. Drizzle with Japanese white sauce. Finish with green onions and furikake.
    A poke bowl of rice topped with shrimp, pineapple, cucumber, carrot, edamame, red cabbage, and sesame seeds, served with chopsticks and a creamy dressing.

Notes

  • Store components separately in the fridge for up to 2 days. Do not store assembled. - Reheat shrimp in a skillet over medium heat, not the microwave.
  • Kewpie mayo is the move for the white sauce - regular mayo works but the richness and depth drop significantly.
  • If the shrimp turn rubbery, they stayed in the pan too long. Pull them early and let the sauce finish the job.

Nutrition

Serving: 1serving | Calories: 574kcal | Carbohydrates: 37g | Protein: 22g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 1801mg | Potassium: 638mg | Fiber: 4g | Sugar: 26g | Vitamin A: 6027IU | Vitamin C: 37mg | Calcium: 135mg | Iron: 2mg