These Spicy Citrus Shrimp and Coconut Rice Bowls are so dreamy. Creamy coconut rice with fiery shrimp and a cooling touch of sweet mango, all combine together for a filling meal.
I picked the perfect time to make these Spicy Citrus Shrimp and Coconut Rice Bowls: when my husband was out of town. It wasn’t because I wanted it all to myself (although I truly enjoyed it for several meals), but because he hates coconut and mango. Crazy, I know. They’re both so delicious and perfect together.
I’ve been seeing coconut rice all around lately, and I thought my husband’s absence would be a good time to give it a go myself. I’m so glad I did, and I can’t wait to make it again and pair it up with even more tasty ingredients.
I made a quick marinade for the shrimp (I used frozen, pre-cooked shrimp) that only required about 20 minutes of sitting in the refrigerator (Does that sound weird? I didn’t sit in the refrigerator – it was the shrimp!).
While the shrimp was prepping to be all spicy and delicious, I put the rice on to cook. I used jasmine rice, which already has a bit of a sweet fragrance and flavor to it, which makes it really nice paired with the coconut milk. By the time the rice was finished cooking, I added the shrimp to a skillet along with a few other ingredients. The rice stayed warm and at the ready, covered on the stovetop for the few minutes it took to cook the shrimp.
I tossed everything together in a bowl, obviously, and couldn’t wait to dig in (note that you might not use all the rice for 2 servings, and will have a bit left over). The cool, sweet mangoes helped to take down the heat a bit from the shrimp. I’m lucky to have easy access to lovely fruit from Mexico right now. If you don’t have mangoes in your stores, think about adding diced cucumbers instead. They’re the epitome of cool, right, and their great flavor pairs well with this mix.
Bonus: I made a creamy cilantro-lime sauce for this bowl, but didn’t end up including it in my photos, or the dish itself until the next day. I simply added some plain Greek yogurt (about 1/3 cup), a pinch of salt, lime juice, and cilantro leaves to a food processor and blended until it was mixed. You can adjust the amounts to your taste.
I don’t think I’ll wait for my husband to leave town again before I make Spicy Citrus Shrimp and Coconut Rice Bowls. They’re too good to put off for long!
If you’re a fan of shrimp, try my recipe for Grilled Shrimp Wraps with Red Pepper-Artichoke Pesto.