Tiki-Inspired Coconut-Lime Shrimp Rice Bowl
A vibrant rice bowl featuring sautéed shrimp in a zesty coconut-lime sauce with tropical veggies and fragrant jasmine rice. This thai-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, jasmine rice, 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 tsp lime zest
- 3 tbsp lime juice
- 1 medium red bell pepper, julienned
- 3 scallions, sliced
- 1/4 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp toasted shredded coconut
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/4 cups water and 1 cup coconut milk in a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until rice is fluffy.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant.
- Step 3: Add 1 lb peeled and deveined shrimp with 1/2 tsp salt and 1/4 tsp black pepper to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 4: Stir in 1 medium julienned red bell pepper, 3 sliced scallions, 3 tbsp lime juice, and 1 tsp lime zest into the shrimp mixture. Cook for another 2 minutes to combine flavors.
- Step 5: To serve, place coconut jasmine rice in bowls, top with the shrimp and vegetable mixture. Garnish with 1/4 cup chopped fresh cilantro and 2 tbsp toasted shredded coconut for a tropical crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Coconut-Lime Shrimp Rice Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tiki-Inspired Coconut-Lime Shrimp Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Tiki-Inspired Coconut-Lime Shrimp Rice Bowl?
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 Tiki-Inspired Coconut-Lime Shrimp Rice Bowl 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 Tiki-Inspired Coconut-Lime Shrimp Rice Bowl?
Thai 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.
