Smoked Paprika Coconut Shrimp Bowl with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes blends large shrimp, peeled and deveined, smoked paprika, coconut milk 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 350 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.

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

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Instructions

  1. 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.
  2. Step 2: Meanwhile, in a medium bowl, toss 1 lb peeled deveined shrimp with 1 tbsp smoked paprika, salt, and black pepper.
  3. 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.
  4. Step 4: Pour in 1/2 cup coconut milk and simmer for 2 more minutes until sauce thickens slightly and coats the shrimp.
  5. 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.
  6. 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.
  7. Step 7: Serve immediately for a vibrant, balanced meal.

Frequently asked questions

How long does Smoked Paprika Coconut Shrimp Bowl with Mango Salsa take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoked Paprika Coconut Shrimp 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 Smoked Paprika Coconut Shrimp 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 Smoked Paprika Coconut Shrimp 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 Smoked Paprika Coconut Shrimp 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.

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