Smoked Paprika Coconut Shrimp Bowl with Mango Salsa

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp sautéed with smoky paprika and coconut milk, served over jasmine rice with a fresh mango salsa for a tropical-inspired seafood bowl. This Caribbean-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, smoked paprika, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 4 Caribbean cuisine 350 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp smoked paprika
1/2 cup coconut milk
2 tbsp olive oil
1 cup jasmine rice
1 cup mango, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
to taste salt
to taste black pepper

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Instructions

Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 2 cups water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes until rice is tender.
Step 2: Meanwhile, in a medium bowl, toss 1 lb peeled deveined shrimp with 1 tbsp smoked paprika, salt, and black pepper.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 2 minutes per side until pink and opaque.
Step 4: Pour in 1/2 cup coconut milk and simmer for 2 more minutes until sauce thickens slightly and coats the shrimp.
Step 5: In a separate bowl, combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp lime juice. Stir gently and season with salt.
Step 6: Fluff cooked jasmine rice with a fork and divide into 4 bowls. Top each bowl with coconut shrimp and a generous spoonful of mango salsa.
Step 7: Serve immediately for a vibrant, balanced meal.