Crispy Coconut Shrimp Bowls
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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!
The dinner my family begs me to make
Let's talk coconut shrimp bowls.
First of all, we're adding a base of rice. Most of the time I keep it simple and make some basmati or sticky jasmine rice, but when I want to really kick these up a notch I'll make coconut rice. š this is a really good thing!
Then we're making this herby salad, and I can't stress how good this guy is. We've got the crunchy regulars like cucumber and romaine hearts, creamy avocado, handfuls of bright, fresh herbs, and chopped peanuts which add this amazing bonus flavor that plays so well with everything else. I swear that my family doesn't even realize they're eating salad when I make this.
Then there's this creamy, sweet, and ever so slightly limey dressing that does double duty in the salad and as a final drizzle. It reminds me of a citrus version of bang bang sauce, and I know you'll be all over it, too.
And finally this whole masterpiece is topped with the crispiest coconut shrimp. When I have a few minutes, I'll make my own baked coconut shrimp. When I'm short on time, I'll use this:
Easy Kitchen Hack: frozen coconut shrimp! That's right, friends. Pick up a bag of frozen coconut shrimp from your grocery store and this nutritious and incredibly delicious dinner can be on your table in just 20 minutes. You're welcome!
Once everything is nestled into bowls, I tuck in some sweet mango and drizzle the whole deal in more of that dressing. This is one happy dinner situation.
More bowls to try
Once you make these coconut shrimp bowls, you might find yourself on a bowls for dinner streak To switch things up, try one of our other delicious bowl recipes!
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below, and we'll get back to you as soon as possible!
I like my food spicy, what do you recommend?
My go-to is this chili crispy from Triple Smoke. It's spicy and smoky and adds amazing flavor to just about everything. I've also drizzled Sriracha on top of these bowls, and it's delish!
My (self/husband/kids) don't eat shrimp, how can I make this without it?
The flavors here go really well with any crispy protein bites. You could try my coconut salmon bites or even my coconut oil fried chicken.
I don't have all the herbs, can I still make this?
Absolutely! The mint is my favorite flavor here, but that's just a personal preference. Aim for at least 2 of them. Thai basil or parsley would be nice, too!
Can I make this ahead of time?
If you like to meal prep or just want to get a jump start on dinner, you can make parts of this ahead. If you're making your own coconut shrimp, they can be made up to a day in advance and kept (uncooked) in your fridge until dinnertime. The dressing can be made a week ahead ā so make extra if you think you'll eat this more than once this week.
Watch how to make this recipe
Coconut Shrimp Bowls Recipe
Ingredients
- 1 Ā½ lb coconut shrimp (see notes)
- 4 cups cooked rice (see notes)
- 1 large mango (diced)
Creamy Honey Lime Dressing
- Ā¼ 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 ā see notes)
- 2 cups thinly sliced romaine hearts
- 1 large avocado (diced)
- Ā¼ 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 Ā½ lb coconut shrimp
- To make the dressing, whisk the ingredients together in a small bowl.Ā¼ 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 ā cup of the dressing over the top and mix again.4 mini cucumbers, 2 cups thinly sliced romaine hearts, 1 large avocado, Ā¼ 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.