Lemon Herb Shrimp Bowl with Strawberry-Basil Topping
This Lemon Herb Shrimp Bowl with Strawberry-Basil Topping is the ultimate in fresh, light meals! It combines zesty lemon herb shrimp with creamy coconut rice and a bright strawberry-basil topping, all tied together with a hint of lime zest. Perfect for a tropical twist any time of year!
Ingredients:
Lemon Herb Shrimp:
1 lb shrimp, peeled and deveined
2 tbsp olive oil
Zest of 1 lemon
2 tbsp lemon juice
2 garlic cloves, minced
1 tbsp fresh basil or parsley, chopped
Salt & pepper to taste
Coconut Rice:
1 cup jasmine or basmati rice
1 cup coconut milk
1/2 cup water
1/2 tsp salt
Strawberry-Basil Topping:
1 cup fresh strawberries, diced
1/4 cup fresh basil, chopped
Zest of 1 lime
Salt & pepper to taste
Instructions:
Marinate the Shrimp: In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, basil or parsley, salt, and pepper. Add shrimp and toss to coat. Let marinate for 15-20 minutes to infuse the flavors.
Prepare the Coconut Rice: Rinse the rice, then combine it with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork.
Make the Strawberry-Basil Topping: In a bowl, gently combine diced strawberries, chopped basil, and lime zest. Add a pinch of salt and pepper to balance the flavors.
Cook the Shrimp: Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side, until they turn pink and are fully cooked.
Assemble the Bowl: Start with a base of coconut rice, layer on the lemon herb shrimp, and finish with a spoonful of the strawberry-basil topping. Garnish with extra lime zest if you like.
This bowl is a refreshing combination of savory, sweet, and citrusy flavors, making it a delightful, tropical-inspired meal!