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Shrimp Bowls with Coconut Cilantro Lime Rice and Pineapple Salsa

A super easy weeknight dinner that only takes 30 minutes to make, start to finish. This fresh and simple recipe is a favorite during the summer or any time!
Course Main Course
Cuisine American
Keywords shrimp bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 663 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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!
Nutrition Facts
Shrimp Bowls with Coconut Cilantro Lime Rice and Pineapple Salsa
Amount Per Serving
Calories 663 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 20g100%
Cholesterol 285mg95%
Sodium 911mg38%
Potassium 380mg11%
Carbohydrates 77g26%
Fiber 1g4%
Protein 31g62%
Vitamin A 680IU14%
Vitamin C 5.8mg7%
Calcium 208mg21%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.