Shrimp Bowls with Coconut Cilantro Lime Rice & Pineapple Salsa
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
522 kcal
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Course
Main Course
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Cuisine
American
Shrimp Bowls with Coconut Cilantro Lime Rice & Pineapple Salsa
Description
The rice is cooked by simmering jasmine rice in a mixture of coconut milk and water, then finished with coconut oil, fresh lime juice, and chopped cilantro for a fragrant, slightly creamy base. Shrimp are dried, then tossed with a blend of garlic powder, chili powder, smoked paprika, dried oregano, salt, and pepper before being sautéed in coconut oil until cooked through and flavorful.
The components are assembled with pineapple salsa providing a fresh, fruity contrast to the savory spiced shrimp and bright coconut cilantro lime rice. Slices of avocado and wedges of lime offer creamy texture and a citrusy finish. This combination balances sweet, spicy, creamy, and fresh notes for a satisfying meal.
Ingredients may be prepped ahead and stored separately, making this bowl suitable for meal prepping. The bowl works well as a lunch or light dinner that highlights tropical and southwestern flavors.
Ingredients
- 2 cups white jasmine rice
- 1 cup coconut milk from can
- 3 tablespoons coconut oil divided
- lime juice of 1
- 1/2 cup cilantro roughly chopped
- 1 pound Shrimp peeled and deveined, raw
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
- pineapple prepared as salsa
- avocado for serving, slices (avocado), wedges (lime
- cilantro
- lime
Instructions
- Cook the rice: Add the rice, coconut milk, and water to a medium saucepan over medium heat. (Quick note: be sure to double check the cook time and the liquid for the particular rice you have - they’re all a little different! As a rule of thumb, you’ll want 1 part coconut milk to 1 part water.) Bring the mixture to a boil, then reduce to a simmer, cover, and cook until all the liquid is absorbed per the time indicated on your rice’s package directions. Remove from the heat, add in 2 of the tablespoons of coconut oil, the lime juice, and the cilantro, and fluff with a fork to combine.
- Cook the shrimp: Add the remaining 1 tablespoon of coconut oil to a large nonstick skillet over medium-high heat. Lay the shrimp out on a cutting board and, using a paper towel, pat them dry. Season with the garlic powder, chili powder, smoked paprika, dried oregano, and ½ teaspoon each salt and ground black pepper, tossing to coat the shrimp well. Add the shrimp to the skillet, arranging them in a single layer - you may have to work in batches - and cook for 1-2 minutes per side, until the shrimp is pink & opaque. Transfer the cooked shrimp to a plate and set aside.
- Assemble the bowls: Add a scoop of rice to the bottom of a bowl. Top with the shrimp, the pineapple salsa, some sliced avocado, extra chopped cilantro, and a spritz of lime juice. Enjoy!
Notes
- Ingredients can be prepped in advance and stored separately until ready to assemble the bowls, making meal prep efficient.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 285mg | 95% |
| Sodium | 911mg | 38% |
| Potassium | 380mg | 8% |
| Fiber | 1g | 4% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 208mg | 21% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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