Print

Zesty Lime Shrimp & Coconut Rice Bowls Recipe

Zesty Lime Shrimp & Coconut Rice Bowls Recipe
Print Recipe

★★★★★

5.1 from 15 reviews

Zesty Lime Shrimp & Coconut Rice Bowls combine succulent, marinated shrimp with fragrant coconut-infused jasmine rice, fresh avocado, and vibrant vegetables. This refreshing, flavorful dish is perfect for a light yet satisfying meal that bursts with citrus and spice.

Ingredients

Scale

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • Zest and juice of 2 limes
  • 1 tsp chili powder
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • Fresh cilantro, for garnish

For the Coconut Rice:

  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp lime juice

For Serving:

  • Sliced avocado
  • Diced red onion
  • Cherry tomatoes, halved
  • Lime wedges

Instructions

  1. Prepare the Coconut Rice: In a medium pot, combine jasmine rice, coconut milk, water, salt, and sugar. Stir well to mix all ingredients evenly. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and let simmer for 15-20 minutes or until the liquid is fully absorbed and the rice is tender. Remove from heat and keep covered for 5 minutes to steam. Fluff the rice with a fork and stir in lime juice to add citrus brightness.
  2. Marinate the Shrimp: In a bowl, combine the shrimp with minced garlic, lime zest and juice, chili powder, paprika, salt, and pepper. Drizzle olive oil over the shrimp and toss everything to coat well. Allow the shrimp to marinate for 15 minutes to absorb the flavors.
  3. Cook the Shrimp: Heat a large skillet on medium-high until hot. Arrange the marinated shrimp in a single layer in the skillet. Cook for 2-3 minutes on one side until the shrimp turn pink and develop a slight char. Flip the shrimp and cook for an additional 1-2 minutes until fully cooked through and opaque. Remove from heat.
  4. Assemble the Bowls: Place a generous scoop of the coconut rice into serving bowls as the base. Top each bowl with the cooked shrimp, then add sliced avocado, diced red onion, and halved cherry tomatoes for fresh crunch and flavor.
  5. Finish and Serve: Drizzle additional lime juice over the assembled bowls if desired, and sprinkle fresh cilantro on top for a fragrant garnish. Serve with lime wedges on the side to add extra zest with each bite.

Notes

  • For spicier shrimp, add a pinch of cayenne pepper or extra chili powder to the marinade.
  • You can substitute jasmine rice with basmati rice if preferred.
  • Leftover coconut rice reheats well in the microwave with a sprinkle of water to retain moisture.
  • Ensure shrimp are not overcooked; they should be firm but tender.
  • This dish can be made gluten-free by verifying all ingredients, especially chili powder, are gluten-free certified.

Nutrition

Keywords: shrimp bowls, coconut rice, lime shrimp, zesty shrimp recipe, tropical rice bowl, seafood dinner

Find it online: https://islawhite.com/zesty-lime-shrimp-and-coconut-rice-bowls-recipe/