Crispy Coconut Shrimp Bowls

Crispy, incredible, and over-the-top delicious coconut shrimp bowls make the best dinner. If you’re short on time, I have an easy kitchen hack to help you get these bowls on the table in just 20 minutes!

I always start these bowls with rice — it’s the foundation that makes everything else shine. Most days I keep it simple with basmati or sticky jasmine, but when I want to take things up a notch, I go all in on coconut rice, and it’s always worth it.

Next is the herby salad, which I could honestly eat on its own. Crunchy cucumber and romaine hearts, creamy avocado, loads of fresh herbs, and chopped peanuts all get tossed together for a mix of textures and flavors that somehow makes everyone forget they’re eating salad. The creamy, lightly sweet, lime-kissed dressing pulls double duty here — tossed through the salad and drizzled over the top — and it reminds me of a citrusy take on bang bang sauce.

The whole thing gets crowned with ultra-crispy coconut shrimp. Once everything’s piled into bowls, I add sweet mango and another drizzle of dressing, and suddenly dinner feels fun, fresh, and downright happy.

Easy Kitchen Hack: Frozen coconut shrimp. That’s right, friends. On busy nights, I grab frozen coconut shrimp, and this incredibly delicious dinner is on my table in just 20 minutes. You’re welcome!

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Coconut Shrimp Bowls Recipe

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

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Crispy, incredible, and over-the-top delicious coconut shrimp bowls make the best dinner. If you're short on time, I have an easy kitchen hack to help you get these bowls on the table in just 20 minutes!

4

Ingredients

• ▢ 1 ½ lb coconut shrimp (see notes)
• ▢ 4 cups cooked rice (see notes)
• ▢ 1 large mango (diced)

Creamy Honey Lime Dressing

• ▢ ¼ cup EACH: mayonnaise, Greek yogurt, and honey
• ▢ 2 tablespoons lime juice (fresh is best)
• ▢ 1 teaspoon dijon mustard
• ▢ 1 pinch EACH: salt and pepper

Herby Cucumber Salad

• ▢ 4 mini cucumbers (sliced – see notes)
• ▢ 2 cups thinly sliced romaine hearts
• ▢ 1 large avocado (diced)
• ▢ ¼ cup EACH: basil, cilantro, and mint (chopped)
• ▢ 2 tablespoons white onion (thinly sliced)
• ▢ 2 tablespoons chopped peanuts (more for serving)

Instructions 

• Begin by either making our baked coconut shrimp or popping some frozen coconut shrimp into your oven. Put on a pot of rice.
  1 ½ lb coconut shrimp
  
• To make the dressing, whisk the ingredients together in a small bowl.
  ¼ cup EACH: mayonnaise, Greek yogurt, and honey, 2 tablespoons lime juice, 1 teaspoon dijon mustard, 1 pinch EACH: salt and pepper
  
• Add all of the herby cucumber salad ingredients to a medium-sized mixing bowl. Pour about ⅓ cup of the dressing over the top and mix again.
  4 mini cucumbers, 2 cups thinly sliced romaine hearts, 1 large avocado, ¼ cup EACH: basil, cilantro, and mint, 2 tablespoons white onion, 2 tablespoons chopped peanuts
  
• To serve, divide the rice between dinner bowls and top with the coconut shrimp, herby cucumber salad, and diced mangoes. Drizzle the rest of the dressing over the top or use it as a dip for the shrimp.
  1 large mango, 4 cups cooked rice
  

Video

Notes

Shrimp: I love making my baked coconut shrimp and using them in this recipe. But to save time, I sometimes pick up a package of frozen coconut shrimp, and they work great, too. 

Cucumbers: I like to use mini cucumbers as they are extra crunchy, but you can use one English cucumber instead if you’d like. Field cucumbers will work in a pinch, but you’ll need to peel and deseed them. 

Timing: The total time for this recipe assumes you are using frozen coconut shrimp. If you’re making your own, add about 20 minutes. 

Nutrition

Serving: 1 coconut shrimp bowl, Calories: 655kcal (33%), Carbohydrates: 86g (29%), Protein: 17g (34%), Fat: 28g (43%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 82mg (27%), Sodium: 520mg (23%), Potassium: 530mg (15%), Fiber: 8g (33%), Sugar: 9g (10%), Vitamin A: 3784IU (76%), Vitamin C: 28mg (34%), Calcium: 47mg (5%), Iron: 1mg (6%)

© Author Kristen Stevens

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