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To make Coconut Lime Shrimp Bowls, gather these key ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup creamy coconut milk - 2 tablespoons freshly squeezed lime juice - Zest of 1 lime - 1 tablespoon honey or maple syrup - 1 teaspoon garlic powder - 1 teaspoon ground ginger - ½ teaspoon salt - ½ teaspoon freshly ground black pepper - 2 cups cooked jasmine rice - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced into wedges - ¼ cup fresh cilantro leaves, chopped finely - Lime wedges for serving These ingredients work together to create a dish that bursts with flavor. The coconut milk gives a creamy texture. The lime juice and zest add a refreshing zing. Together, they coat the shrimp beautifully. You can enhance your bowls with these optional garnishes: - Extra lime slices for a vibrant touch - Sliced jalapeños for heat - Crushed peanuts for crunch - Additional cilantro for freshness Serving suggestions can include a colorful platter. This adds an attractive display for guests. Consider serving with a side of grilled vegetables or a light salad. This dish is not only tasty but also packed with nutrients. Here is a quick breakdown: - Calories: Approximately 450 per serving - Protein: 30 grams - Fat: 20 grams - Carbohydrates: 50 grams - Fiber: 5 grams Coconut Lime Shrimp Bowls offer a balanced meal. You get protein from shrimp and healthy fats from avocado. The rice provides a satisfying base with carbs. Enjoy this delicious and nutritious dish! {{ingredient_image_2}} Start by mixing the marinade. In a medium bowl, add: - 1 cup creamy coconut milk - 2 tablespoons freshly squeezed lime juice - Zest of 1 lime - 1 tablespoon honey or maple syrup - 1 teaspoon garlic powder - 1 teaspoon ground ginger - ½ teaspoon salt - ½ teaspoon freshly ground black pepper Whisk these ingredients together until they blend well. Next, add the shrimp. Make sure each shrimp gets coated in the marinade. Cover the bowl and let it sit for at least 15 minutes. This step allows the shrimp to soak up all the flavors. Heat a non-stick skillet over medium heat. Once hot, add the marinated shrimp in a single layer. Cook the shrimp for about 2-3 minutes on each side. They will turn pink and opaque when done. Keep an eye on them, as shrimp cook quickly. When they’re ready, remove them from the heat. Now, it’s time to build your bowls. Start with the base of jasmine rice. Place about ½ cup of cooked rice in the center of each bowl. Next, add the shrimp on top of the rice. Then, add halved cherry tomatoes and avocado slices around the shrimp. For extra flavor, drizzle any leftover marinade over the shrimp and rice. Finally, sprinkle fresh cilantro on top. Serve lime wedges on the side. These will add a zesty kick when squeezed over the dish. Enjoy your Coconut Lime Shrimp Bowls! To cook shrimp just right, start with fresh shrimp. Look for shrimp that are firm and smell clean. When cooking, use a non-stick skillet. Heat it over medium heat. Add the shrimp in a single layer. Cook them for 2-3 minutes on each side. Watch for the shrimp to turn pink and opaque. This shows they are done. Overcooking makes shrimp tough, so keep an eye on them. These bowls are great for lunch or dinner. Serve each bowl with ½ cup of jasmine rice. Top the rice with shrimp, cherry tomatoes, and avocado. For an extra kick, drizzle with the coconut-lime marinade. Offer lime wedges on the side. Guests can add lime juice to taste. This adds brightness to the dish. You can also serve these bowls with a side salad for more color and crunch. Make your Coconut Lime Shrimp Bowls look inviting! Use colorful bowls or plates. Arrange the shrimp and veggies in a neat pattern. Sprinkle chopped cilantro on top for a fresh look. Add lime slices around the dish for a pop of color. For a fun touch, use a colorful platter to serve multiple bowls. This makes a great centerpiece for your table. Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 15 minutes, but for best results, let them sit for 30 minutes to really soak up those coconut-lime flavors. Use Fresh Ingredients: Whenever possible, use fresh lime juice and zest to enhance the vibrant flavors of the dish. Fresh ingredients make a noticeable difference! Perfectly Cooked Shrimp: Keep an eye on the shrimp while cooking; they only need about 2-3 minutes per side. Overcooking can make them tough, so remove them from heat as soon as they turn pink. Garnish for Style: Enhance the presentation by garnishing with extra cilantro and lime slices. A beautiful dish is just as enjoyable as a delicious one! {{image_4}} You can easily swap out some ingredients for new tastes. Instead of shrimp, try chicken or firm tofu. Both options soak up the coconut-lime sauce well. If you want a spicier kick, add sliced jalapeños or a dash of hot sauce. For a different flavor, use orange juice instead of lime juice. This change gives a sweet and tangy twist to the dish. To make this dish vegetarian or vegan, replace the shrimp with chickpeas or tempeh. Both options add protein and texture. Use coconut yogurt instead of coconut milk for a creamy base. You can also add vegetables like zucchini or bell peppers for more color and taste. Just sauté them before adding to the bowl. You can adapt this recipe with seasonal fruits and veggies. In summer, add fresh corn or mango for sweetness. In fall, consider butternut squash for a warm flavor. Using seasonal produce not only enhances taste but also supports local farmers. Keep your dish fresh and lively by using what’s in season. After you enjoy your Coconut Lime Shrimp Bowls, store leftovers in airtight containers. This keeps the shrimp, rice, and toppings fresh. Make sure to let everything cool to room temperature first. Then, seal the containers tightly. You can keep them in the fridge for up to three days. To reheat your shrimp bowls, use a microwave or a skillet. If you use the microwave, heat in short bursts. Start with one minute, then check and stir. If you choose a skillet, add a splash of water to keep them moist. Heat on low until warm, stirring occasionally. This helps maintain the shrimp's texture and flavor. If you want to save your shrimp bowls for later, freezing is a great option. First, separate the shrimp from the rice and toppings. Place shrimp in a freezer-safe bag, removing as much air as possible. Store cooked rice in a different bag. You can freeze both for up to two months. When you're ready to eat, thaw them overnight in the fridge, then reheat as mentioned above. This way, you’ll enjoy the flavors again, just as good! Yes, you can use frozen shrimp. Just thaw them first. Place the frozen shrimp in cold water for about 20 minutes. This method helps keep them firm and tasty. After thawing, peel and devein them if needed. If you don't have coconut milk, use almond milk or soy milk. Both options work well but can change the flavor. You can also use heavy cream for a richer taste. Adding a bit of shredded coconut can help mimic the coconut flavor. Shrimp cook quickly and change color when done. Look for a pink and opaque appearance. The shrimp should also curl slightly. If you see these signs, they are ready to eat. Yes, you can make parts ahead of time. Marinate the shrimp a few hours before cooking. Cooked shrimp can last in the fridge for about two days. Just reheat gently before serving to keep them tender. Pair these bowls with a fresh salad or grilled vegetables. A light mango salsa adds a nice touch too. You can also serve it with tortilla chips for a fun crunch. Enjoy! Coconut Lime Shrimp Bowls blend fresh shrimp, vibrant flavors, and easy steps. You learned about marinating, cooking, and serving this dish beautifully. Tips for presentation and storage help you enjoy leftovers too. Variations let you switch ingredients and dietary needs. Remember, this dish is fun to make and share. Dive into your kitchen, get creative, and savor every bite!

Coconut Lime Shrimp Bowls

A tropical and flavorful shrimp dish served over jasmine rice with fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tropical
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 cup creamy coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • 1 unit Zest of 1 lime
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 cups fragrant cooked jasmine rice
  • 1 cup cherry tomatoes, halved
  • 1 unit ripe avocado, sliced into wedges
  • 0.25 cup fresh cilantro leaves, chopped finely
  • 1 unit Lime wedges, for serving

Instructions
 

  • In a medium mixing bowl, combine the coconut milk, lime juice, lime zest, honey (or maple syrup), garlic powder, ground ginger, salt, and black pepper. Whisk until the mixture is smooth and well blended.
  • Add the peeled and deveined shrimp to the bowl, ensuring they are thoroughly coated in the coconut-lime marinade. Cover and let the shrimp marinate at room temperature for at least 15 minutes to absorb the flavors.
  • Heat a non-stick skillet over medium heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque, indicating they are fully cooked.
  • While the shrimp cooks, prep your serving bowls. Place approximately ½ cup of jasmine rice in the center of each bowl, creating a cozy base.
  • Arrange the cooked shrimp on top of the rice, followed by the halved cherry tomatoes and elegant avocado slices on the side.
  • For an extra burst of flavor, drizzle any remaining coconut-lime marinade over the shrimp and rice, if desired.
  • Finish off each bowl with a sprinkle of chopped cilantro for freshness and serve lime wedges on the side, allowing each guest to squeeze their desired amount of lime for an additional zesty kick.

Notes

For an eye-catching display, serve the bowls on a colorful platter and garnish with additional lime slices and cilantro.
Keyword coconut, lime, rice, shrimp, tropical