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Fresh Coconut Lime Shrimp Bowls with Mango Salsa

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A quick and easy tropical-inspired shrimp bowl featuring shrimp marinated in a creamy coconut lime dressing paired with fresh mango salsa, perfect for light dinners or summer meals.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 1/2 cup full-fat canned coconut milk
  • Juice and zest of 2 limes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 ripe mango, diced
  • 1 small red bell pepper, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 small jalapeño, seeded and minced (optional)
  • About 2 cups cooked rice or quinoa (white, brown, or cauliflower rice)
  • Additional lime wedges for serving

Instructions

  1. Prepare the mango salsa by combining diced mango, finely chopped red bell pepper, red onion, minced jalapeño (if using), and chopped cilantro in a medium bowl. Stir gently and set aside for about 10 minutes.
  2. Make the coconut lime marinade by whisking together coconut milk, lime juice and zest, minced garlic, olive oil, salt, and pepper in a separate bowl. Taste and adjust seasoning.
  3. Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Let marinate for 10-15 minutes.
  4. Heat a skillet over medium-high heat. Add the shrimp along with the marinade and cook for 2-3 minutes per side until shrimp turn pink and opaque with slight caramelization. Avoid overcooking.
  5. Warm the cooked rice or quinoa while shrimp cooks. Fluff with a fork and optionally add lime zest for extra flavor.
  6. Assemble the bowls by dividing the warm rice or quinoa into serving bowls. Top with coconut lime shrimp and a generous scoop of mango salsa.
  7. Garnish with extra cilantro and lime wedges. Drizzle leftover marinade from the pan over the bowls for added flavor. Serve immediately.

Notes

Do not marinate shrimp longer than 15 minutes to avoid ‘cooking’ the shrimp with lime juice. Drain excess marinade before cooking if too watery to prevent steaming. Use light coconut milk or coconut water for a lighter flavor. Substitute mango with peach or pineapple if out of season. Store shrimp and salsa separately from rice to avoid sogginess.

Nutrition

Keywords: shrimp bowl, coconut lime shrimp, mango salsa, easy shrimp recipe, tropical shrimp bowl, quick dinner, gluten-free shrimp bowl, summer meal

Find it online: https://norasfoods.com/fresh-coconut-lime-shrimp-bowls-with-mango-salsa-easy-homemade-recipe/