Coconut Shrimp Poke Bowl
Why this recipe works
- Bright, balanced dressing: Lime cuts through the coconut milk and sesame oil, keeping the bowl fresh rather than heavy.
- Good texture contrast: Soft sushi rice, creamy avocado, firm prawns, crisp cucumber and tender edamame give each bite structure.
- Fast to assemble: The prawns and edamame cook in minutes, while the remaining ingredients only need slicing and whisking.
Get the most out of this recipe
Timing notes
- Cool the rice before assembling: Let the rice cool until just warm so it holds its texture and does not thin the coconut dressing.
- Best served fresh: Assemble close to serving so the avocado stays clean-tasting and the vegetables keep their crispness.
Ingredient notes
- Use firm, ripe avocado: A ripe but firm avocado dices neatly and keeps the bowl looking fresh rather than becoming mashed into the rice.
- Adjust the lime to taste: Add a little more lime juice if the dressing tastes too rich or sweet from the coconut milk.
Make-ahead tips
- Keep components separate: Store the rice, toppings and dressing in separate airtight containers, then assemble just before eating.
- Suitable for next-day lunch: The cooked prawns, edamame and rice can be chilled and used within 24 hours; add avocado only when serving.
Common mistakes
- Avoid overcooking the prawns: Cook just until pink and opaque, then cool promptly so they stay tender.
- Do not overdress too early: Adding all the coconut dressing too far ahead can make the rice soft and the bowl less defined.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear, then cook in a saucepan according to the packet instructions. Once cooked, spread it on a plate or tray to cool quickly.
- Bring a small saucepan of water to the boil and cook the prawns for 2–3 minutes until pink and just cooked through. Lift out with a slotted spoon, then cook the edamame in the same water for 2–3 minutes; drain and rinse both under cold water to cool.
- Whisk the coconut milk, soy sauce, sesame oil and the juice of the lime in a bowl. Taste and add a little more lime juice if you want it brighter.
- Slice the cucumber, dice the avocado, and finely slice the spring onion. Toss the prawns with half of the dressing.
- Divide the rice between two bowls and top with cucumber, avocado, edamame and the dressed prawns. Spoon over the remaining dressing and finish with the spring onion.
Recipe notes
Tips
- For the cleanest texture, cool the rice until just warm before building the bowls so it does not turn the coconut dressing thin.
- If using raw prawns, make sure they are fully opaque and pink all the way through before cooling.
- If you are pregnant, elderly, immunocompromised, or serving young children, ensure the prawns are thoroughly cooked and chilled promptly.
Substitutions
- Replace soy sauce with light soy sauce for a slightly saltier, cleaner finish.
- Replace coconut milk with coconut milk beverage for a lighter dressing.
Storage
- Refrigerate up to 1 days
- Store rice, toppings and dressing in separate airtight containers. Eat within 24 hours; assemble cold, or bring the rice to room temperature before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Crustaceans Sesame Soybeans
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