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.
Spicy Citrus Shrimp and Coconut Rice Bowls
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
For the shrimp
- 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.
- 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.
- Refrigerate for 20 minutes.
- 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.
- 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.
- Fluff the rice with a fork and divide it evenly between bowls along with the shrimp and red pepper mixture, followed by the mango.
- Garnish with additional cilantro and the toasted coconut flakes, and serve warm.
For the rice
- 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.
- Reduce the heat to the lowest setting, add the lime zest, and cover.
- Cook, stirring often, for 15 minutes or until the rice is tender and the liquid is absorbed.
- 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.
- When done, remove from the heat and leave covered. Fluff with a fork before serving with the shrimp, pepper, and mango mixture.
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