# Grilled Shrimp Poke > A bright, grill-forward take on Hawaiian poke that swaps raw fish for quick-marinated, charred shrimp. It brings the familiar soy-sesame flavors of poke to a warm bowl with rice, avocado, and a sprinkle of sesame for a cookout-friendly dish. Canonical URL: https://www.topshelf.recipes/recipes/grilled-shrimp-poke ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe Grilled Shrimp Poke takes the familiar, comforting flavors of Hawaiian poke — soy, sesame, a touch of heat and sweetness — and translates them into a warm, grill-friendly bowl. Instead of raw fish, quick-marinated shrimp get a fast kiss of char that adds smoky depth and a slightly caramelized edge to the bright marinade. Paired with warm short-grain rice, buttery avocado, and a scattering of toasted sesame and scallions, the result is textural: crisp-charred edges, tender shrimp, creamy avocado, and the chew of sticky rice all in one bite. This recipe is designed for people who love poke’s flavors but want something that plays well at a summer cookout or weeknight dinner where raw seafood isn’t ideal. The short marinade time seasons the shrimp without turning them overly salty or rubbery, and reserving a little sauce to finish the bowls boosts punch without overcooking. It scales easily for a crowd and holds up well to simple add-ons like cucumber, pickled vegetables, or a drizzle of spicy mayo — a flexible, crowd-pleasing riff on an island classic. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes - Servings: 4 - Difficulty: Easy - Category: Grilling ## Ingredients ### Make the marinade and marinate the shrimp - 1 lb peeled, deveined large shrimp - 1/4 cup low-sodium soy sauce - 2 tbsp toasted sesame oil - 1 tbsp rice vinegar - 1 tbsp honey - 1 tsp sriracha (or preferred hot sauce) ### Warm rice and prepare toppings - 2 cups cooked short-grain rice (warmed) - 1 medium ripe avocado (peeled, pitted, sliced) ### Assemble the bowls - 1 tbsp toasted sesame seeds - 2 stalks green onions (thinly sliced) ## Ingredient Guide ### toasted sesame oil A dark, fragrant oil made from toasted sesame seeds, common in East Asian and Southeast Asian cooking. It has an intense nutty, toasty aroma and is usually used as a finishing or flavoring oil rather than for high-heat frying. Find it in the Asian aisle or at Asian markets, and if you need a milder substitute use untoasted (light) sesame oil or a small amount of toasted sesame seeds blended into a neutral oil or a touch of tahini diluted with neutral oil. ### rice vinegar A mild, slightly sweet vinegar made from fermented rice, widely used in Chinese, Japanese, Korean, and Southeast Asian cuisines. It’s less sharp than white vinegar and often used in dressings, marinades, and sushi rice. Available in most grocery stores (Asian aisle) and specialty markets; if you don’t have it, substitute white wine vinegar or apple cider vinegar with a teaspoon of sugar to mimic the gentle sweetness. ### cooked short-grain rice (warmed) Short-grain rice (often labeled ‘sushi rice’ or ‘Japanese rice’) is plump and sticky when cooked, used in Japanese, Korean, and other East Asian dishes where stickiness is desired. It tastes slightly sweet and has a chewy, cohesive texture that differs from long-grain varieties like jasmine or basmati. You can find it in most supermarkets or Asian markets; as a substitute use medium-grain rice for closer texture—long-grain rice will be less sticky and change the dish’s mouthfeel. ## Instructions ### 1. Make the marinade and marinate the shrimp In a medium bowl whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha until smooth. Reserve about 2 tablespoons of the marinade in a separate small bowl for finishing, then add the shrimp to the remaining marinade, toss to coat, and refrigerate for 10–15 minutes while you preheat the grill. ### 2. Prepare the grill Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates well to prevent sticking. If using wooden skewers, soak them 15 minutes first; otherwise thread shrimp onto metal skewers or use a grill basket for easy flipping. ### 3. Grill the shrimp Place the shrimp on the hot grill and cook 2–3 minutes per side until opaque and lightly charred, basting once with the reserved marinade during the last minute. Remove shrimp as soon as they turn pink and firm to avoid overcooking, then let them rest briefly off the heat. ### 4. Warm rice and prepare toppings Reheat the cooked rice if needed until warm and divide it among four bowls. While the rice warms, slice the avocado and have the green onions ready; you can gently toss avocado in a splash of rice vinegar if you like extra tang. ### 5. Assemble the bowls Top each bowl of rice with a portion of grilled shrimp and arrange avocado slices beside the shrimp. Sprinkle with green onions and toasted sesame seeds, then drizzle the reserved (still-cold) marinade over the top or warm it briefly and spoon on for more intensity. ### 6. Finish and serve Serve the grilled shrimp poke immediately so the shrimp stays warm and juicy; offer extra sriracha or soy on the side for guests. Leftovers keep 1–2 days in the fridge (store components separately) and are great chilled or gently reheated. ## Nutrition Estimated nutrition per serving (4 oz shrimp): - Calories: 811 kcal - Protein: 18.9 g - Carbohydrates: 116.9 g - Fat: 30.1 g - Saturated Fat: 7.5 g - Trans Fat: 0.1 g - Fiber: 10 g - Sugar: 30.3 g - Added Sugars: 4.1 g - Cholesterol: 2 mg - Sodium: 686 mg - Potassium: 705 mg - Calcium: 91 mg - Iron: 4.1 mg - Vitamin D: 0 mcg ## Tips ### Don’t over-marinate shrimp Keep the shrimp in the marinade for only 10–15 minutes; acids and salt will firm the flesh and can make it mealy if left too long. ### Oil the grill grates Well-oiled grates and a hot grill prevent sticking and help achieve those desirable char marks quickly without tearing the shrimp. ### Use high, direct heat Grill shrimp over medium-high heat so they sear in 2–3 minutes per side — this seals juices and creates a caramelized exterior. ### Reserve and finish sauce Set aside a couple of tablespoons of the marinade before adding raw shrimp; warm it briefly to baste or drizzle cold for a brighter finish. ### Slice avocado last Cut avocado just before assembling to avoid browning, or toss slices in a splash of rice vinegar to preserve color and add lift. ## Variations and Substitutions ### Spicy mayo finish Mix equal parts mayonnaise and sriracha with a squeeze of lime and drizzle over the bowls for a rich, creamy, spicy twist. ### Tropical pineapple twist Add diced grilled pineapple to the marinade or bowls for sweet-acid balance that pairs beautifully with the charred shrimp. ### Swap in scallops or fish Use bay scallops or firm-fleshed fish like swordfish or tuna steaks (grill quickly) if you want a different seafood texture while keeping the same marinade profile. ### Vegan-friendly option Replace shrimp with thick slices of king oyster mushroom or pressed, extra-firm tofu, marinate and grill until caramelized for a plant-based bowl. ## Notes This grilled shrimp poke is ideal for backyard barbecues or weeknight bowls when you want poke flavors without raw fish. Home cooks will appreciate how fast shrimp cooks on the grill and how well the marinade caramelizes for big, smoky flavor. ### Storage and Make-Ahead Store components separately in airtight containers: shrimp and rice keep 1–2 days refrigerated while avocado should be added fresh to avoid browning. Reheat rice and shrimp gently in a skillet over low heat with a splash of water or warm briefly in the microwave; do not reheat avocado — add fresh slices when serving. ### Serving Suggestions Serve the bowls with quick-pickled cucumber or a small seaweed salad to add acidity and crunch, plus lime wedges for squeezing. Drinks that play well include a crisp lager or a zesty Sauvignon Blanc; finish the presentation with a sprinkle of furikake or toasted nori for extra umami. ## Frequently Asked Questions ### Can I use frozen shrimp? Yes — thaw frozen shrimp completely in the fridge or under cold running water, pat dry thoroughly, and then marinate; excess surface moisture prevents proper searing. ### What size shrimp should I use? Large shrimp work best here because they’re easy to grill without overcooking; smaller shrimp cook too fast and can become rubbery. ### Can I marinate shrimp longer for more flavor? You can go up to 30 minutes, but avoid much longer because the acids and salt will change the shrimp’s texture and can make them tough. ### Do I need skewers to grill shrimp? Skewers keep shrimp easy to flip and prevent them from falling through grates, but a grill basket or even a hot cast-iron skillet on the grill works fine too. ### How can I add more heat or umami? Increase sriracha or fold in gochujang for deeper heat, or stir in a teaspoon of toasted sesame paste or a splash of fish sauce to amplify savory complexity. ## Related Recipes and Guides - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)