Zesty Lime Shrimp and Coconut Rice Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
