Zesty Lime Shrimp and Coconut Rice Bowls Recipe

Introduction

These Zesty Lime Shrimp & Coconut Rice Bowls are a vibrant and flavorful meal that combines tender shrimp with fragrant coconut rice. Perfect for a quick weeknight dinner, this dish delivers a refreshing blend of zesty lime and subtle spice.

Ingredients

• 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
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp lime juice
• Sliced avocado, for serving
• Diced red onion, for serving
• Cherry tomatoes, halved, for serving
• Lime wedges, for serving

Instructions

1. Step 1: Prepare the Coconut Rice. In a medium pot, combine the jasmine rice, coconut milk, water, salt, and sugar. Stir to mix well.
2. Step 2: Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until all the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes. Then, fluff with a fork and stir in lime juice.
3. Step 3: Marinate the Shrimp. In a bowl, combine the shrimp, minced garlic, lime zest, lime juice, chili powder, paprika, salt, and pepper. Drizzle with olive oil, toss to coat, and let it marinate for 15 minutes.
4. Step 4: Cook the Shrimp. Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink and slightly charred. Flip and cook for an additional 1-2 minutes until cooked through. Remove from heat.
5. Step 5: Assemble the Bowls. In serving bowls, add a scoop of coconut rice as the base. Top with the cooked shrimp and garnish with sliced avocado, diced red onion, and cherry tomatoes.
6. Step 6: Finish and Serve. Drizzle with additional lime juice if desired and sprinkle with fresh cilantro. Serve with lime wedges on the side for extra zest.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or drizzle with your favorite hot sauce before serving.
• Swap jasmine rice for basmati or brown rice for different textures and flavors.
• Use fresh lime juice instead of bottled to enhance the brightness of the dish.
• Add chopped mango or pineapple for a sweet, tropical twist.

Storage

Store leftover shrimp and coconut rice separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet over medium heat to avoid overcooking. Reheat rice in the microwave with a splash of water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw them completely and pat dry before marinating to ensure even cooking and good texture.

Is it possible to make this dish gluten-free?

Absolutely. All ingredients used here are naturally gluten-free, but always double-check spices and packaged items to ensure they haven’t been cross-contaminated or mixed with gluten-containing ingredients.

Zesty Lime Shrimp and Coconut Rice Bowls Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

These Zesty Lime Shrimp & Coconut Rice Bowls combine tender, marinated shrimp with fragrant coconut jasmine rice, topped with fresh avocado, red onion, and cherry tomatoes for a vibrant, flavorful, and balanced meal perfect for any day of the week.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

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 to mix well. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and rice is tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork and stir in lime juice.
2. Marinate the Shrimp: In a bowl, combine shrimp, minced garlic, lime zest, lime juice, chili powder, paprika, salt, and pepper. Drizzle with olive oil, toss well to coat evenly, and let marinate for 15 minutes to absorb flavors.
3. Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on one side until shrimp turn pink and slightly charred. Flip and cook for 1-2 minutes more until fully cooked. Remove from heat.
4. Assemble the Bowls: Place a scoop of coconut rice at the base of each serving bowl. Top with cooked shrimp. Garnish with sliced avocado, diced red onion, and halved cherry tomatoes for a fresh contrast.
5. Finish and Serve: Drizzle additional lime juice over each bowl if desired, sprinkle with fresh cilantro, and serve with lime wedges on the side for added zest and brightness.

Notes

• For extra spice, add a pinch of cayenne pepper to the shrimp marinade.
• Leftover rice can be refrigerated and reheated for up to 3 days.
• To make this recipe gluten-free, ensure all spices and ingredients used are certified gluten-free.
• Use fresh lime juice for the best citrus flavor in both the marinade and rice.
• If preferred, substitute olive oil with avocado oil for a different flavor profile.

Keywords: lime shrimp, coconut rice, shrimp bowls, quick dinner, seafood rice bowl, zesty shrimp, coconut jasmine rice