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Spicy Citrus Shrimp and Coconut Rice Bowls

March 27, 2015 By Patricia 29 Comments

Spicy Citrus Shrimp and Coconut Rice Bowls

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.

Dig in to Spicy Citrus Shrimp and Coconut Rice Bowls

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!).

A forkful of dreamy coconut rice from Spicy Citrus Shrimp and Coconut Rice Bowls

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.

Take a look at your next meal: Spicy Citrus Shrimp and Coconut Rice Bowls

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.

Spicy Citrus Shrimp and Coconut Rice Bowls
Serves 2


INGREDIENTS

For the shrimp

 
  • 1/4 cup fresh lime juice
  • 1/2 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 4 teaspoons chili garlic sauce (more or less to taste), divided
  • Few dashes Sriracha sauce or hot sauce
  • 1/8 teaspoon ground black pepper
  • 1/2 pound frozen pre-cooked shrimp, thawed and tails removed
  • 1 mango, skin peeled, diced
  • 1 red bell pepper, seeds and membrane removed, cut into strips
  • 1 teaspoon cilantro leaves, torn, plus extra for garnish
 

For the rice

 
  • 1 cup uncooked jasmine rice
  • 1 (13.5) ounce can coconut milk, shaken
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon lime zest
  • 3 tablespoons unsweetened flaked coconut, toasted

INSTRUCTIONS

For the shrimp

 
  1. Add the lime juice, oil, soy sauce, brown sugar, chili garlic sauce, and Sririacha or hot sauce to a bowl. Whisk to combine until the brown sugar has dissolved.
  2. Add the shrimp to a large zippered baggie. Reserve 1-2 tablespoons of the mixture, and pour what is left into the bag. Seal it, and massage the shrimp with your hands to ensure the marinade covers it.
  3. Refrigerate for 20 minutes.
  4. Remove the shrimp from the marinade (discard the marinade) and add it to a skillet over medium heat. Add the bell pepper and the reserved marinade to the skillet, along with 1-2 teaspoons of chili garlic sauce. Mix to combine.
  5. Cook, stirring, for 4-6 minutes. When there is about 1 minute of cook time left, add the torn cilantro leaves to the skillet and toss.
  6. Fluff the rice with a fork and divide it evenly between bowls along with the shrimp and red pepper mixture, followed by the mango.
  7. Garnish with additional cilantro and the toasted coconut flakes, and serve warm.
 

For the rice

 
  1. Add the rice, coconut milk, 1/4 cup of water, and salt to a saucepan over medium-high heat. Mix to combine, then bring the mixture to a low boil.
  2. Reduce the heat to the lowest setting, add the lime zest, and cover.
  3. Cook, stirring often, for 15 minutes or until the rice is tender and the liquid is absorbed.
  4. During the cooking time, add the remaining 1/4 cup of water to the rice (you may need another 1/4 cup of water). Remember to check on the rice often as it cooks to make sure it doesn’t burn or stick to the bottom of the pan.
  5. When done, remove from the heat and leave covered. Fluff with a fork before serving with the shrimp, pepper, and mango mixture.
 

Serves 2

Filed Under: Dinner, Lunch, Recipes Tagged With: rice, shrimp

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Comments

  1. Susie Gall says

    March 27, 2015 at 2:53 pm

    Sounds delicious, Patty, and your photos are fantastic. I definitely feasted with my eyes.
    Reply
    • Patricia says

      March 28, 2015 at 1:47 pm

      Thanks so much for your kind words, Susie!
      Reply
  2. peter @feedyoursoultoo says

    March 27, 2015 at 3:08 pm

    Patricia, love the spice.
    Reply
    • Patricia says

      March 28, 2015 at 1:46 pm

      Thanks, Peter! I love it with the other flavors!
      Reply
  3. Nutmeg Nanny says

    March 27, 2015 at 3:13 pm

    I love cooking shrimp during the weeknights because it cooks up so quickly. This rice bowl looks delicious and totally perfect for dinner.
    Reply
    • Patricia says

      March 28, 2015 at 1:46 pm

      Thanks so much! Yes, the quick-cook time is so nice!
      Reply
  4. Heather | girlichef says

    March 27, 2015 at 3:27 pm

    Jasmine rice is actually my favorite for making coconut rice...it's delicate flavor lends itself perfectly to it. I would devour one of these bowls, everything about it sounds amazing. I'd even sit in the fridge for 20 minutes to get one if I had to. ;)
    Reply
    • Patricia says

      March 28, 2015 at 1:45 pm

      Lol, Heather! Thanks -- I'd actually sit in the fridge, too :!
      Reply
  5. Kate @ Diethood says

    March 27, 2015 at 4:20 pm

    I WISH this was lunch! Looks beautiful!
    Reply
    • Patricia says

      March 28, 2015 at 1:44 pm

      Thanks, Kate :)
      Reply
  6. Krista @ Joyful Healthy Eats says

    March 27, 2015 at 6:54 pm

    This looks incredible! Love all the different flavor combos and textures you put in this bowl, and the coconut rice! YUM! I could sit and just eat that! Definitely trying this soon!
    Reply
    • Patricia says

      March 28, 2015 at 1:44 pm

      Thanks, Krista! I can't wait to make this again and the rice, too, for another dish!
      Reply
  7. Catherine says

    March 27, 2015 at 9:48 pm

    Dear Patricia, This looks scrumptious! I would love this for dinner...or lunch. Whenever is actually good for me. LOL. xo, Catherine
    Reply
    • Patricia says

      March 28, 2015 at 1:43 pm

      Thank you, Catherine! I had some of the leftovers for breakfast, actually!
      Reply
  8. [email protected] says

    March 27, 2015 at 10:48 pm

    I love this bowl of food!
    Reply
    • Patricia says

      March 28, 2015 at 1:43 pm

      Thank you, Fabiola!
      Reply
  9. Beth says

    March 28, 2015 at 2:06 am

    I think your pictures are convincing me to like shrimp!!
    Reply
    • Patricia says

      March 28, 2015 at 1:42 pm

      Haha! Thanks, Beth!
      Reply
  10. amanda @ fake ginger says

    March 28, 2015 at 3:01 am

    Oh my gosh, this looks absolutely divine! I'm gonna have to wait for my husband to go out of town, too, but I'm totally making it!
    Reply
    • Patricia says

      March 28, 2015 at 1:41 pm

      Ha! What is it with those guys? Thanks, Amanda!
      Reply
  11. Michelle @ A Dish of Daily Life says

    March 29, 2015 at 3:34 am

    I definitely could go for a bowl of this! It looks fabulous, Patricia!
    Reply
    • Patricia says

      March 30, 2015 at 6:24 pm

      Thanks so much, Michelle!
      Reply
  12. Emily Leary says

    March 29, 2015 at 5:10 pm

    Gorgeous colours. Really great looking dish.
    Reply
    • Patricia says

      March 30, 2015 at 6:24 pm

      Thanks, Emily! Glad you stopped by!
      Reply
  13. Kelley says

    March 29, 2015 at 6:29 pm

    That is crazy that he doesn't like coconut/mango! They are such a dreamy combo! YUM!
    Reply
    • Patricia says

      March 30, 2015 at 6:25 pm

      I know -- he doesn't know what he's missing :) Thanks!
      Reply
  14. Andi @ The Weary Chef says

    March 30, 2015 at 7:12 pm

    I'm crazy about shrimp and coconut and anything spicy, so I must make this ASAP. I love your bright, pretty photos!
    Reply
    • Patricia says

      March 31, 2015 at 9:50 pm

      Thanks so much, Andi! I love coconut, too! This had just the right amount of flavor!
      Reply

Trackbacks

  1. April Menu Plan & 7, 30 Minute Tasks for Filling the Freezer says:
    April 6, 2015 at 12:13 pm
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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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