Shrimp Bowls with Coconut Cilantro Lime Rice and Pineapple Salsa can be on the dinner table in 30 minutes! This refreshing and simple meal is a summer favorite!
In the summertime, we tend to keep our meals super easy, but don’t let super easy scare you away. Super easy doesn’t have to be boring. Super easy can be super delicious, just like these Shrimp Bowls.
These shrimp bowls have coconut cilantro lime rice as the base and are topped with grilled shrimp, our favorite fresh pineapple salsa, and avocado. The bowls are fresh, vibrant, loaded with flavor, and healthy!
These bowls only take 30 minutes to make, which makes them perfect for summertime or an easy weeknight meal. Plus, you will feel like you are on a tropical island while you are eating them.
Table of Contents
- Rice– we use jasmine rice. It has great flavor and pairs nicely with the coconut milk.
- Coconut milk– use coconut milk from a can.
- Coconut oil– if you don’t want to use coconut oil, avocado oil or olive oil will also work.
- Lime– you will need the juice of 1 large lime.
- Cilantro– roughly chopped!
- Shrimp– raw shrimp that has been peeled and deveined.
- Spices– garlic powder, chili powder, smoked paprika, dried oregano, salt, and pepper for seasoning the shrimp!
- Pineapple salsa– it’s so fresh and adds great flavor and color to the bowls. Mango salsa or peach salsa would also be good!
- Avocado slices, cilantro, and lime wedges– for serving!
How to Make Shrimp Bowls
- To make the shrimp bowls, we start with the coconut cilantro lime rice. You all know we love regular cilantro lime rice, we’ve even made it in the Instant Pot. We thought it would be fun to do a coconut version for summer. This rice is SO good! It is cooked in coconut milk. Pro tip-make sure you use the coconut milk that comes in a can. You can find coconut milk at any grocery store. The cilantro lime flavors go perfectly with the coconut rice.
- Next up, the shrimp. Make sure you buy raw shrimp at the store that has been peeled and deveined. Season the shrimp with garlic powder, chili powder, smoked paprika, and a little oregano.
- Cook in a skillet for 1-2 minutes. Yep, these little shrimp cook up in no time. If you wanted to grill the shrimp, you could also fire up the grill and grill them for a few minutes. I know some people don’t believe in cooking indoors during the hot summer months and that is totally fine by me!
- Now let’s talk about the pineapple salsa. This fresh and vibrant salsa is the perfect flavor and color booster to these shrimp bowls. The pineapple salsa is the perfect compliment to the spicy, smoky shrimp. The salsa cools the shrimp down and adds some tropical flare, again, making these bowls perfect for summer!
- To assemble the bowls, add a scoop of rice to the bottom of a bowl. Top with the shrimp, the pineapple salsa, some sliced avocado, extra chopped cilantro, and a spritz of lime juice. BOOM, now you have the most perfect summer meal ever and it is SUPER easy!
Oh, if you aren’t a shrimp fan, you can use grilled chicken instead. And if you are vegetarian, you can skip the shrimp and use black beans, my personal favorite. Feel free to mix it up! It’s summer, HAVE FUN!
More Bowl Recipes
- Greek Chicken Bowls
- Roasted Vegetable Quinoa Bowls
- Greek Grilled Vegetable Bowls
- Chickpea Shawarma Bowls
- Southwestern Zucchini Noodle Bowls
- Fajita Quinoa Bowls
- Savory Breakfast Bowl
- Açaí Bowl
More Shrimp Recipes
Shrimp Bowls with Coconut Cilantro Lime Rice & Pineapple Salsa
- 2 cups white jasmine rice
- 1 cup coconut milk, from can
- 3 tablespoons coconut oil, divided
- Juice of 1 lime
- 1/2 cup cilantro, roughly chopped
- 1 pound raw shrimp, peeled and deveined
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Pineapple salsa
- Avocado slices, cilantro, and lime wedges, for serving
- Cook the rice: Add the rice, coconut milk, and water to a medium saucepan over medium heat. (Quick note: be sure to double check the cook time and the liquid for the particular rice you have – they’re all a little different! As a rule of thumb, you’ll want 1 part coconut milk to 1 part water.) Bring the mixture to a boil, then reduce to a simmer, cover, and cook until all the liquid is absorbed per the time indicated on your rice’s package directions. Remove from the heat, add in 2 of the tablespoons of coconut oil, the lime juice, and the cilantro, and fluff with a fork to combine.
- Cook the shrimp: Add the remaining 1 tablespoon of coconut oil to a large nonstick skillet over medium-high heat. Lay the shrimp out on a cutting board and, using a paper towel, pat them dry. Season with the garlic powder, chili powder, smoked paprika, dried oregano, and ½ teaspoon each salt and ground black pepper, tossing to coat the shrimp well. Add the shrimp to the skillet, arranging them in a single layer – you may have to work in batches – and cook for 1-2 minutes per side, until the shrimp is pink & opaque. Transfer the cooked shrimp to a plate and set aside.
- Assemble the bowls: Add a scoop of rice to the bottom of a bowl. Top with the shrimp, the pineapple salsa, some sliced avocado, extra chopped cilantro, and a spritz of lime juice. Enjoy!
Have you tried this recipe?
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