4.8 from 54 votes
Shrimp Bowls with Coconut Cilantro Lime Rice & Pineapple Salsa
This dish features seasoned shrimp over fluffy jasmine rice cooked with coconut milk, lime, and cilantro, paired with a bright and sweet pineapple salsa. The shrimp are spiced with chili powder, smoked paprika, and garlic powder, complementing the creamy, zesty rice. Coconut oil is used to enhance the tropical flavors, and fresh avocado slices and lime wedges add richness and acidity to the bowl.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
522 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
Notes
- Ingredients can be prepped in advance and stored separately until ready to assemble the bowls, making meal prep efficient.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 522
% 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.