Coconut Lime Shrimp Bowls

I love a low-waste recipe, and these grain bowls are one I find myself reaching for often. They’re easy to make and to prep ahead of time, meaning you can enjoy their tropical vibes any time the craving hits. They’re also super adaptable. Not a fan of shrimp? Prefer quinoa over rice? These bowls can take whatever you throw at them. Just don’t skip their delicious coconut-pineapple marinade!
If you’re like me and often have the remnants of a can of coconut milk kicking around in your fridge, this is the recipe for you. Zero coconut milk goes to waste here. Some of it is used with fresh pineapple and lime juice to create a creamy and bright marinade, while the rest is used to cook the rice—WOW, if you've never had it before, coconut rice is a game-changer. You may never cook your rice without it again.
Made these? Let me know how it went in the comments below.
Ingredients
- 1
(13.66-oz.) can Thai Kitchen coconut milk
- 1/2 cup
chopped pineapple
- 4
thin pineapple rings, cut into wedges
- 6 Tbsp.
lime juice
- 2
cloves garlic, roughly chopped
Kosher salt
McCormick ground black pepper
- 1 1/2 lb.
medium shrimp, peeled with the tail on
- 2 cups
jasmine rice
- 1/4 cup
vegetable oil, divided
- 1/4 cup
packed fresh cilantro, chopped
- 2 cups
shredded red cabbage
Directions
- Step 1In a blender, blend coconut milk until smooth. Remove 1 ¼ cups coconut milk and pour into a small pot and set aside.
- Step 2To the remaining ½ cup coconut milk in blender, add chopped pineapple, 3 tablespoons lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Blend until smooth. Pour into a large bowl and toss shrimp with marinade. Cover and chill.
- Step 3Meanwhile, to the pot with coconut milk over medium heat, add rice, 1 ¼ cup water, and 1 teaspoon salt . Bring to a boil then reduce heat to low, cover, and simmer until rice is tender, 20 minutes. Remove from heat and keep warm.
- Step 4In a large skillet over medium-high heat, heat 2 tablespoons oil. Drain shrimp and discard marinade. Add shrimp to skillet and season with salt and pepper. Cook, tossing occasionally, until just cooked through, about 5 minutes. Remove from heat and stir in cilantro.
- Step 5In a medium bowl, toss cabbage with remaining 3 tablespoons lime juice, remaining 2 tablespoons oil, and salt and pepper.
- Step 6Serve shrimp over rice with pineapple, cabbage, and lime wedges.

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