Tropical Shrimp Rice Bowl (Printable Version)
# What You'll Need:
→ Shrimp
01 -
450 g large shrimp, peeled and deveined
02 -
15 ml olive oil
03 -
5 g garlic powder
04 -
2.5 g smoked paprika
05 -
2.5 g salt
06 -
1.25 g black pepper
07 -
Juice of ½ lime
→ Tropical Rice Bowl
08 -
480 g cooked jasmine or basmati rice
09 -
165 g diced fresh pineapple
10 -
1 mango, peeled and diced
11 -
½ red bell pepper, chopped
12 -
30 g shredded red cabbage
13 -
60 g sliced cucumber or radish (optional)
14 -
30 g chopped green onions
15 -
30 g chopped fresh cilantro
16 -
1 avocado, sliced or diced
→ Coconut-Lime Drizzle
17 -
60 ml coconut milk (full-fat or lite)
18 -
15 ml lime juice
19 -
5 ml honey or maple syrup
20 -
Pinch of salt
# Step-by-Step Directions:
01 -
Cook rice according to package instructions, then fluff with a fork and keep warm.
02 -
Pat shrimp dry. Toss with olive oil, garlic powder, smoked paprika, salt, black pepper, and lime juice. Heat a skillet over medium-high heat, add shrimp in a single layer, and cook 2–3 minutes per side until pink and opaque. Remove from heat.
03 -
Whisk together coconut milk, lime juice, honey, and salt until smooth. Adjust sweetness or acidity to taste.
04 -
Divide rice evenly into 4 bowls. Top with shrimp, pineapple, mango, bell pepper, red cabbage, avocado, cucumber or radish if using, green onions, and cilantro. Drizzle each with coconut-lime sauce.
05 -
Garnish as desired (e.g., lime wedges, sesame seeds) and serve immediately while shrimp are warm.
# Helpful Notes:
01 -
Use ripe tropical fruits for optimal flavor. Avoid overcooking shrimp to maintain tenderness. Chill sauce for a refreshing contrast.