Shrimp and coconut rice bowl with fresh vegetables and herbs

Shrimp and Coconut Rice Bowl: An Incredible Ultimate Recipe

by
Jump to Recipe

Shrimp and Coconut Rice Bowl: An Incredible Ultimate Recipe

There’s something wonderfully nostalgic about a warm bowl of rice. In my kitchen, rice has a special way of bringing people together, filling the air with its creamy aroma and wrapping us in a cozy hug after a long day. One of my cherished memories is making dinner for my family on busy weeknights. I’d whip up my favorite easy weeknight dinner, combining flavors that danced in harmony, creating something truly special. This Shrimp and Coconut Rice Bowl is one of those comforts, blending tender shrimp with creamy coconut rice and vibrant veggies. It’s not just a meal; it’s a hug for your soul.

So, if you’re ready to transport your taste buds to a tropical paradise, roll up your sleeves, and let’s embrace the joy of cooking together! This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Quick and Easy: Perfect for busy weeknights, this shrimp and coconut rice bowl comes together in just 30 minutes!
  • Flavor Explosion: The creamy coconut milk pairs beautifully with the zesty lime and fresh veggies, creating a delightful taste sensation.
  • Family-Friendly: Picky eaters? No problem! This dish can be customized to suit everyone’s taste buds.
  • Healthy and Nutritious: Packed with lean protein from shrimp and colorful vegetables, it’s a quick, wholesome meal option.
  • One-Pot Wonder: Say goodbye to messy kitchens. This recipe can be made in one pot, making cleanup a breeze!

What You’ll Need

Gather these simple ingredients to create your Shrimp and Coconut Rice Bowl:

  • 1 cup jasmine rice
  • 1 ½ cups coconut milk
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 red bell pepper, diced
  • 1 cup sugar snap peas, trimmed
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

How to Make Shrimp and Coconut Rice Bowl: An Incredible Ultimate Recipe

Follow these simple steps to prepare your Shrimp and Coconut Rice Bowl:

  1. Prepare the Aromatics: In a saucepan over medium heat, add 2 tablespoons of olive oil, minced garlic, and grated ginger. Sauté until the garlic is fragrant and golden, about 1-2 minutes.

  2. Cook the Rice: Add the jasmine rice to the pan, stirring to coat it in the fragrant oil. Pour in the coconut milk and stir. Bring this mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes or until the rice is tender and has absorbed the coconut milk.

  3. Sauté the Shrimp and Veggies: In a separate skillet, heat a drizzle of olive oil over medium-high heat. Add the diced red bell pepper and sugar snap peas. Sauté for about 3-4 minutes until vibrant and slightly tender. Toss in the shrimp, soy sauce, lime juice, salt, and pepper. Cook until the shrimp turns pink and opaque, approximately 3-4 minutes.

  4. Combine: Once the rice is ready, fluff it with a fork. Gently fold in the sautéed shrimp and vegetables, making sure all the flavors meld together beautifully.

  5. Garnish and Serve: Scoop the delicious mixture into bowls, garnishing with fresh cilantro and lime wedges. Enjoy this lovingly crafted bowl of comfort!

Delicious Variations to Try

  • Zesty Citrus Twist: Add a splash of orange juice for a bright, zesty kick that dances on your palate.
  • Add Some Heat: For spice lovers, sprinkle in red pepper flakes while sautéing the veggies for a fiery touch!
  • Flavorful Add-Ins: Mix in diced mango or pineapple for a fruity sweetness that complements the shrimp perfectly.
  • Use Alternative Proteins: Swap shrimp for chicken or tofu, marinating them in the lime juice and soy sauce for a different protein punch.

Chef Emma’s Helpful Tips

  • Make-Ahead Magic: Prep your ingredients in advance! It saves time on hectic weekdays and makes cooking smoother.
  • Cooking Rice Alternative: If you prefer, you can use your rice cooker. Just add the jasmine rice and coconut milk, and let it do the work!
  • Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on a stovetop with a splash of coconut milk to revive the creamy texture.
  • Slicing Tricks: When dicing the red bell pepper, a sharp knife will make a clean cut, ensuring your veggies stay crisp!

Nutrition Information per Serving

  • Serving Size: 1 bowl
  • Calories: 550
  • Carbohydrates: 60g
  • Sugar: 3g
  • Fat: 25g
  • Protein: 20g
  • Sodium: 600mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prepare the rice and sauté the shrimp and veggies beforehand and combine them when you’re ready to eat.

Can I use different ingredients?
Yes! Feel free to substitute shrimp with chicken, tofu, or your favorite seafood.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days.

How long does it last?
When stored properly in the refrigerator, your Shrimp and Coconut Rice Bowl remains tasty for up to three days!

Wrapping It Up

This Shrimp and Coconut Rice Bowl: An Incredible Ultimate Recipe is all about comfort, vibrant flavors, and bringing joy to your dinner table. With its quick preparation and wholesome ingredients, it’s the perfect choice for a cozy weeknight dinner that everyone will love. Save this recipe to your dinner inspiration board so it’s ready when you need a cozy treat!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp and Coconut Rice Bowl

  • Author: Chef Emma
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Seafood
Save Recipe

Description

A comforting and flavorful shrimp and coconut rice bowl that’s quick to prepare and perfect for busy weeknights.

Ingredients

Scale
  • 1 cup jasmine rice
  • 1 ½ cups coconut milk
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 red bell pepper, diced
  • 1 cup sugar snap peas, trimmed
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. In a saucepan over medium heat, add olive oil, minced garlic, and grated ginger. Sauté until fragrant, about 1-2 minutes.
  2. Add jasmine rice to the pan, stir to coat in the oil, then add coconut milk. Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes until rice is tender.
  3. In a separate skillet, heat olive oil over medium-high heat. Add diced red bell pepper and sugar snap peas, sauté for 3-4 minutes. Then toss in shrimp, soy sauce, lime juice, salt, and pepper. Cook until shrimp is pink, about 3-4 minutes.
  4. Once the rice is ready, fluff with a fork and gently fold in the sautéed shrimp and vegetables.
  5. Scoop into bowls and garnish with fresh cilantro and lime wedges. Serve and enjoy!

Notes

Prep ingredients in advance for easier cooking. Leftovers can be stored in an airtight container in the fridge for up to three days.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 17g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 150mg

Keywords: shrimp, coconut rice, weeknight dinner, easy recipe, comfort food

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆