Description
A vibrant Coconut Shrimp Rice Bowl made with crispy coconut shrimp, fluffy jasmine or basmati rice, juicy mango, and a refreshing herby cucumber salad. The creamy honey lime dressing ties everything together with bright and balanced flavor, creating a fresh and satisfying bowl for any day of the week.
Ingredients
1½ lb coconut shrimp
4 cups cooked jasmine or basmati rice
1 large mango, diced
Creamy Honey Lime Dressing
¼ cup mayonnaise
¼ cup Greek yogurt
¼ cup honey
2 tablespoons fresh lime juice
1 teaspoon Koops Mustard or Annie’s Organic Yellow Mustard
1 pinch salt
1 pinch pepper
Herby Cucumber Salad
4 mini cucumbers, sliced
2 cups thinly sliced romaine hearts
1 large avocado, diced
¼ cup chopped basil
¼ cup chopped cilantro
¼ cup chopped mint
2 tablespoons thinly sliced white onion
2 tablespoons chopped peanuts
Instructions
1.
2. Bake the coconut shrimp according to package directions until crisp and golden while cooking the rice at the same time.
3. Whisk together the mayonnaise, Greek yogurt, honey, lime juice, mustard, salt, and pepper until the dressing becomes smooth and creamy.
4. Combine cucumbers, romaine hearts, avocado, basil, cilantro, mint, white onion, and peanuts in a mixing bowl and toss with one third of the dressing.
5. Divide the cooked rice between serving bowls then top with coconut shrimp, herby cucumber salad, and diced mango before drizzling the remaining dressing over the bowls or serving it on the side.
6.
Notes
Mini cucumbers offer the best crunch but an English cucumber can replace them if needed.
Jasmine or basmati rice keeps the bowl light and fragrant while coconut rice adds extra richness.
Frozen coconut shrimp greatly reduces prep time.
Add mango just before serving to maintain its freshness and sweetness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American