Coconut Shrimp Bowls Recipe
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!
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
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.
Serving: 1 coconut shrimp bowl, Calories: 655kcal, Carbohydrates: 86g, Protein: 17g, Fat: 28g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 520mg, Potassium: 530mg, Fiber: 8g, Sugar: 9g, Vitamin A: 3784IU, Vitamin C: 28mg, Calcium: 47mg, Iron: 1mg