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Coconut Shrimp Bowls

Lime Coconut Shrimp Bowls

Delicious Lime Coconut Shrimp Bowls recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 5 servings
Calories 3400 kcal

Ingredients
  

For the bowls::

  • 2 lb coconut shrimp (I prefer SeaPak for a perfectly crispy coating)
  • 5 cups rice (warm and fluffy)
  • 1 mango (diced into 1/2-inch cubes for uniform bites)

For the dressing::

  • 1/4 cup mayonnaise (I use Hellmann's for the best creamy consistency)
  • 1/4 cup Greek yogurt
  • 1/3 cup honey
  • 3 tbsp lime juice (freshly squeezed for the brightest acidity)
  • 1 tsp dijon
  • 1 pinch salt
  • 1 pinch pepper

For the herby cucumber salad::

  • 4 mini cucumbers (sliced into 1/4-inch rounds)
  • 2 cups romaine
  • 1 avocado (pitted and sliced into 1/2-inch thick wedges)
  • 1/4 cup basil
  • 1/4 cup cilantro
  • 1/4 cup mint
  • 2 tbsp white onion
  • 2 tbsp peanuts (roughly chopped for a salty crunch)
  • 1/2 red bell pepper (finely diced)

Instructions
 

  • While the coconut shrimp bakes according to package directions (usually 15-18 minutes at 400°F) and rice cooks or warms, prepare all your vegetables and herbs. Dice the mango into ½-inch cubes, slice the cucumbers into ¼-inch rounds, slice the avocado into ½-inch wedges, finely dice the red bell pepper, mince the white onion, roughly chop the peanuts, and roughly chop the basil, cilantro, and mint. I like to prep everything on separate small plates or a cutting board so assembly goes quickly later. This parallel cooking saves significant time since shrimp and rice need 15-20 minutes anyway.
  • In a medium bowl, whisk together the mayonnaise, Greek yogurt, honey, freshly squeezed lime juice, Dijon mustard, salt, and pepper until smooth and well combined. For the brightest flavor, I always use fresh lime juice rather than bottled—it makes a noticeable difference in the final dressing. Taste and adjust seasoning as needed. Divide the dressing in half: use ⅓ cup for the cucumber salad in the next step and reserve the remaining dressing for drizzling over the finished bowls.
  • In a small bowl, combine the sliced cucumbers from Step 1 with the diced red bell pepper, minced white onion, and the ⅓ cup of dressing reserved from Step 2. Toss gently to coat all vegetables evenly. This can be made a few minutes ahead and will actually develop flavor as it sits slightly.
  • Divide the warm rice evenly among four bowls as your base. Arrange the crispy coconut shrimp from Step 1 on top of the rice, then add the cucumber salad from Step 3, diced mango, avocado slices, and romaine lettuce in organized sections around each bowl. Scatter the chopped peanuts over top for a salty crunch that contrasts beautifully with the sweet dressing.
  • Drizzle the remaining dressing from Step 2 generously over each bowl. Finish by sprinkling the chopped basil, cilantro, and mint evenly across the top of each bowl. The fresh herbs add brightness and aromatic flavor that ties all the tropical elements together beautifully. Serve immediately while the shrimp is still warm and crispy.