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For this dish, you will need: - 1 pound large shrimp, peeled and deveined - 1 cup coconut milk - 2 tablespoons lime juice - Zest of 1 lime - 1 tablespoon honey or maple syrup - 1 teaspoon garlic powder - 1 teaspoon ginger powder - ½ teaspoon salt - ½ teaspoon black pepper - 2 cups cooked jasmine rice - 1 cup cherry tomatoes, halved - 1 avocado, sliced - ¼ cup fresh cilantro, chopped - Lime wedges for serving These ingredients blend to create a fresh, bright flavor that makes each bite amazing. You can boost your bowls with fun add-ins! Try these: - Sliced radishes for crunch - Shredded coconut for texture - Chopped green onions for a mild onion taste - Sliced jalapeños for a spicy kick These options let you customize your dish and make it uniquely yours. To make this recipe, you need: - A mixing bowl for the marinade - A non-stick skillet for cooking shrimp - Measuring spoons for accuracy - A sharp knife for cutting veggies - A cutting board for prep Having these tools ready will make your cooking time smooth and enjoyable. {{ingredient_image_1}} To start, grab a bowl. In it, mix one cup of coconut milk, two tablespoons of lime juice, and the zest of one lime. Add one tablespoon of honey or maple syrup for sweetness. Then, sprinkle in one teaspoon of garlic powder and one teaspoon of ginger powder. Don’t forget to add half a teaspoon of salt and black pepper. Whisk it all together until smooth. Now, add one pound of peeled and deveined shrimp into the bowl. Make sure each shrimp gets coated in the marinade. Cover the bowl and let it sit for at least 15 minutes. Heat a non-stick skillet over medium heat. When it’s hot, add the marinated shrimp. Cook them for about 2-3 minutes on each side. You will know they are done when they turn pink and opaque. Be careful not to overcook them. Overcooked shrimp can become tough. Once cooked, remove the shrimp from the skillet. Now it's time to build your bowls! Scoop about half a cup of cooked jasmine rice into each bowl. Next, place the cooked shrimp on top of the rice. Add a handful of halved cherry tomatoes and some sliced avocado on the side. If you want, drizzle any leftover coconut-lime marinade over the shrimp. Finally, sprinkle chopped cilantro on top for freshness. Serve with lime wedges on the side for that extra zing! To cook shrimp just right, timing is key. Start with large shrimp for the best texture. When the shrimp turn pink and opaque, they are done. This usually takes about 2-3 minutes per side. Avoid overcooking, or they will become tough. Keep an eye on them while cooking. Fresh ingredients make all the difference. Use fresh lime juice and zest for a bright taste. Fresh cilantro adds a pop of color and flavor. Try to use ripe avocados for creaminess. Cherry tomatoes should be juicy and sweet. These ingredients boost the dish and make it shine. This recipe is great for meal prep. You can marinate the shrimp a day before. Store the shrimp in the fridge. Cook the shrimp just before serving. You can also prepare your rice ahead of time. Store it in the fridge to keep it fresh. Assemble the bowls when you're ready to eat. Pro Tips Perfect Shrimp Cooking: Ensure the shrimp are cooked just until they turn pink and opaque to avoid overcooking, which can make them rubbery. Marinating Time: For more flavor, consider marinating the shrimp for up to 30 minutes instead of just 15 minutes. Rice Alternative: If you want to switch things up, try using quinoa or cauliflower rice for a different texture and flavor. Freshness Boost: Adding a squeeze of fresh lime juice right before serving can enhance the flavors and provide a refreshing finish. {{image_2}} You can easily swap ingredients in this recipe. If you are allergic to shrimp, try chicken or tofu instead. Both will soak up that tasty coconut-lime flavor. For a low-carb option, use cauliflower rice instead of jasmine rice. This change keeps the dish light and fresh. If you want a vegan version, replace honey with maple syrup. It adds sweetness without animal products. If you like spice, add diced jalapeños or red pepper flakes to the marinade. This will heat things up nicely. You can also include a dash of hot sauce for extra kick. I recommend tasting the marinade first. Adjust the heat to your liking. Remember, a little heat can balance the sweetness of coconut and lime. These bowls are perfect for lunch or dinner. Serve them with a side of crispy tortilla chips for crunch. You can also add a simple salad to bring in more veggies. Try mixing greens with a light vinaigrette to complement the shrimp. For a tropical twist, serve with pineapple slices on the side. Each bite will feel like a mini vacation! To keep your Coconut Lime Shrimp Bowls fresh, store them in airtight containers. Let the shrimp cool before placing them in the fridge. You can store the shrimp and rice separately for best results. Make sure to keep any extra coconut-lime marinade in a separate container. When you are ready to enjoy leftovers, reheat the shrimp gently. You can use a skillet over low heat. Cook them for about 2-3 minutes until warmed through. If using a microwave, heat in short bursts to avoid overcooking. Reheating jasmine rice is easy; just sprinkle some water and cover it. Cooked shrimp can last in the fridge for about 3 days. Jasmine rice can stay fresh for about 4-5 days. Keep your cherry tomatoes and avocado separate from the shrimp to maintain their freshness. The coconut milk can be kept sealed in the fridge for up to a week after opening. Yes, you can use frozen shrimp. Just remember to thaw them first. Place the shrimp in the fridge for a few hours or run them under cold water. This helps them cook evenly. Frozen shrimp may have a bit more water. Pat them dry with a paper towel before marinating. This way, the shrimp will soak up all the tasty coconut lime flavors. This recipe is already dairy-free! The coconut milk adds creaminess without any dairy. If you want to enhance the taste further, add more lime juice or honey. You can also swap in other ingredients like almond milk if you prefer. Just stick with non-dairy options to keep it light and flavorful. Many side dishes go well with these bowls. Here are some ideas: - Grilled pineapple for a sweet touch - Steamed broccoli for a green bite - Quinoa for a nutty flavor - Cucumber salad for a refreshing crunch - Corn on the cob for a summery feel You can mix and match these sides. This adds variety and makes your meal even more fun! Coconut lime shrimp bowls are easy to make and fun to enjoy. You learned about the key ingredients, how to cook the shrimp, and tips for great flavor. I shared ways to customize the recipe for your needs. Remember to store your bowls properly to keep them fresh. Experiment with different ingredients for new tastes. Enjoy making this dish, and share it with others! Each bowl offers a taste of the tropics right at home.

Coconut Lime Shrimp Bowls

A refreshing and flavorful shrimp dish served over jasmine rice with a coconut-lime marinade.
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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 coconut milk
  • 2 tablespoons lime juice
  • 1 zest lime
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups cooked jasmine rice
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • to taste none lime wedges for serving

Instructions
 

  • In a bowl, whisk together the coconut milk, lime juice, lime zest, honey, garlic powder, ginger powder, salt, and black pepper.
  • Add the shrimp to the marinade, ensuring they are fully coated. Let the shrimp marinate for at least 15 minutes.
  • Heat a non-stick skillet over medium heat. Add the marinated shrimp, cooking for about 2-3 minutes on each side until they turn pink and opaque.
  • While the shrimp is cooking, prepare your serving bowls: scoop about ½ cup of jasmine rice into each bowl.
  • Top the rice with the cooked shrimp and add a handful of halved cherry tomatoes and avocado slices on the side.
  • Drizzle any leftover coconut-lime marinade over the top, if desired.
  • Garnish each bowl with chopped cilantro and serve with lime wedges on the side for an extra zing.

Notes

Let the shrimp marinate for at least 15 minutes for best flavor.
Keyword coconut, healthy, lime, rice, shrimp