Zesty Lime Shrimp & Coconut Rice Bowls
A delightful dish that combines zesty lime and creamy coconut rice, perfect for busy weeknights or special occasions.
Ingredients
For the shrimp marinade
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 limes juiced and zested Adjust level of lime juice to taste.
- Salt and pepper to taste
For the coconut rice
- 1 cup coconut milk Can be substituted with regular or almond milk.
- 1 cup jasmine rice Can be replaced with quinoa or brown rice for a nuttier flavor.
- 1 cup water
For topping
- 1 avocado sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro for garnish
Instructions
Marinate the shrimp
- In a bowl, combine shrimp, lime juice, lime zest, olive oil, salt, and pepper. Marinate for at least 15 minutes.
Prepare the coconut rice
- In a pot, bring coconut milk and 1 cup of water to a boil.
- Add jasmine rice, cover, and reduce heat to low.
- Cook for about 15 minutes or until rice is tender.
Cook the shrimp
- Heat a skillet over medium heat.
- Cook shrimp for about 2-3 minutes on each side until pink and cooked through.
Assemble the bowls
- Fluff the coconut rice with a fork.
- Serve shrimp over coconut rice and top with avocado slices, cherry tomatoes, and fresh cilantro.
Notes
For serving, these bowls are best enjoyed immediately. Serve with lime wedges for extra citrus flavor. Store leftovers separately in airtight containers.