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4.86 from 7 votes

Shrimp Bowls with Coconut Cilantro Lime Rice and Pineapple Salsa

Recipe from Two Peas and Their Pod

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: shrimp bowls
Servings: 4
Calories: 663kcal


  • 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!


Calories: 663kcal | Carbohydrates: 77g | Protein: 31g | Fat: 24g | Saturated Fat: 20g | Cholesterol: 285mg | Sodium: 911mg | Potassium: 380mg | Fiber: 1g | Vitamin A: 680IU | Vitamin C: 5.8mg | Calcium: 208mg | Iron: 5.5mg