Tropical Shrimp Rice Bowl
This tropical rice bowl is bursting with flavor! Juicy shrimp are pan-seared with lime and spices, then served over fluffy rice with sweet mango, creamy avocado, crunchy veggies, and a zesty coconut-lime drizzle. It’s bright, colorful, and perfect for a light, summery lunch or dinner.
Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2–3 bowls
Ingredients:
For the Shrimp:
1 lb (450g) shrimp, peeled and deveined
1 tbsp olive oil or coconut oil
1 clove garlic, minced
Zest and juice of 1 lime
½ tsp smoked paprika
¼ tsp chili flakes
Salt & pepper, to taste
For the Bowl Base:
2 cups cooked jasmine or coconut rice
½ cup diced fresh mango
½ avocado, sliced or diced
½ cup shredded red cabbage or carrot
¼ cup chopped cucumber
Fresh cilantro or mint, for garnish
Optional: lime wedges, chopped cashews, or toasted coconut flakes
Coconut-Lime Drizzle:
3 tbsp light coconut milk (from can)
1 tbsp lime juice
1 tsp honey or maple syrup
Pinch of salt
Mix until creamy
Instructions:
1. Cook the Rice:
Prepare jasmine or coconut rice according to package instructions.
Fluff and keep warm. (Tip: Stir in a splash of coconut milk and lime zest for extra flavor.)
2. Saute the Shrimp:
In a pan, heat oil over medium-high.
Add garlic and shrimp, then season with lime zest, juice, paprika, chili flakes, salt, and pepper.
Cook for 2–3 minutes per side, until pink and opaque. Remove from heat.
3. Make the Drizzle (if using):
Whisk together coconut milk, lime juice, and honey until smooth and slightly thickened.
4. Assemble the Bowl:
In each bowl, layer rice, mango, avocado, cabbage, cucumber, and shrimp.
Drizzle with coconut-lime sauce. Garnish with cilantro, lime wedges, or coconut flakes.
Tips & Variations:
Make it spicy: Add a touch of sriracha or jalapeno slices.
Add crunch: Top with roasted cashews, sesame seeds, or crispy shallots.
Swap shrimp: Use grilled chicken, tofu, or salmon for variation.
Meal prep: Store all components separately and assemble before eating.
Frequently Asked Questions
Q: Can I use frozen shrimp?
Yes! Thaw, pat dry, and follow the same cooking steps.
Q: Is this bowl gluten-free?
Yes — just be sure your coconut milk and sauces are certified GF.
Q: Can I make it vegan?
Absolutely! Swap shrimp for marinated tofu or tempeh.
Nutritional Information
Calories: 480
Protein: 32g
Carbs: 38g
Fat: 23g
Fiber: 5g
Sugar: 10g (from mango and coconut drizzle)