Coconut-Lime Shrimp Rice Bowl with Mango Salsa
Juicy shrimp sautéed in a coconut-lime sauce served over fluffy rice and topped with vibrant mango salsa for a refreshing tropical twist. This caribbean-inspired seafood ready in about 23 minutes blends large shrimp peeled and deveined, coconut milk, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp peeled and deveined
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 3 cups steamed white rice
- 1 cup diced ripe mango
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 1 tsp honey
Instructions
- Step 1: In a medium bowl, whisk together 1/2 cup coconut milk, 2 tbsp lime juice, 2 minced garlic cloves, and 1/2 tsp salt until well combined.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb large peeled and deveined shrimp and pour the coconut-lime mixture over them.
- Step 3: Sauté shrimp for 3-4 minutes, stirring frequently, until shrimp turn pink and the sauce thickens slightly, coating the shrimp.
- Step 4: In a separate bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup chopped fresh cilantro, 1/4 cup finely chopped red onion, and 1 tsp honey. Toss gently to make the mango salsa.
- Step 5: Divide 3 cups steamed white rice among bowls, top with the coconut-lime shrimp, and spoon mango salsa on top. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Shrimp Rice Bowl with Mango Salsa take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut-Lime Shrimp Rice Bowl with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut-Lime Shrimp Rice Bowl with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Shrimp Rice Bowl with Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Shrimp Rice Bowl with Mango Salsa?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
