This Tropical Shrimp Bowl is a vacation on a plate—fresh, vibrant, and packed with flavor. Juicy shrimp, coconut rice, mango, and avocado come together with a zesty lime-cilantro dressing. It’s a flexible, feel-good meal perfect for weeknights or entertaining.
Why You’ll Love This Tropical Shrimp Bowl
- Flavor explosion: Savory shrimp, sweet mango, and zesty dressing create a refreshing harmony.
- Beautiful & delicious: Bright colors and appealing arrangement make it Instagram-worthy.
- Wonderfully adaptable: Easy to swap proteins, herbs, or veggies to suit your taste.
- Quick assembly: An ideal 30-minute meal for busy weeknights or last-minute gatherings.
Ingredients & Tools
For the shrimp:
- 450 g large raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp chili powder
- Juice of 1 lime
- Salt and black pepper to taste
For the coconut rice:
- 200 g jasmine rice
- 400 ml canned coconut milk
- Pinch of salt
For the bowl assembly:
- 1 ripe mango, diced
- 1 ripe avocado, sliced
- 1 red bell pepper, thinly sliced
- ½ small red cabbage, shredded
- 100 g edamame, shelled and cooked
- Fresh cilantro and lime wedges for serving
For the lime-cilantro dressing:
- Juice of 2 limes
- 3 tbsp olive oil
- 1 tbsp honey or maple syrup
- Small handful fresh cilantro, finely chopped
- Salt to taste
Tools: Medium saucepan, mixing bowls, skillet or grill pan, sharp knife, cutting board, small jar or whisk for dressing.
Notes: Using fresh, ripe ingredients really makes a difference here—especially the mango and avocado. And don’t skip the smoked paprika for the shrimp; it adds a subtle warmth that ties everything together beautifully.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 55 g |
| Fiber: | 8 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Can I use frozen shrimp? Absolutely—just make sure to thaw them completely in the refrigerator overnight or under cold running water before marinating. Pat them dry with paper towels to help the marinade stick better.
- What if I don’t have jasmine rice? Any medium or long-grain white rice will work, though jasmine has a lovely floral note that pairs wonderfully with coconut. Brown rice is a great nutty alternative—just adjust the cooking time and liquid according to package directions.
- Is the dressing customizable? Yes, and I encourage it! If you’re not a cilantro person, try fresh mint or basil. For extra creaminess, blend in a tablespoon of Greek yogurt or tahini. Want more heat? Add a minced jalapeño or a dash of hot sauce.
- How do I pick a ripe mango? Look for fruit that gives slightly when gently pressed and has a sweet aroma near the stem. Avoid ones with lots of black spots or overly soft skin.
How to Make Tropical Shrimp Bowl
Step 1: Start by preparing the coconut rice. Rinse the jasmine rice under cold water until the water runs clear—this removes excess starch and prevents clumping. In a medium saucepan, combine the rinsed rice, coconut milk, and a pinch of salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5–10 minutes. Then fluff with a fork—you’ll notice the incredible aroma and slightly sticky texture that makes it perfect for bowls.
Step 2: While the rice cooks, marinate the shrimp. In a medium bowl, combine the olive oil, minced garlic, smoked paprika, chili powder, lime juice, salt, and pepper. Add the shrimp and toss until they’re evenly coated. Let them marinate for at least 10 minutes—this is the perfect time to chop your veggies and make the dressing. You’ll see the shrimp take on a beautiful reddish hue from the spices.
Step 3: For the lime-cilantro dressing, simply whisk together the lime juice, olive oil, honey, chopped cilantro, and salt in a small bowl or shake everything in a jar with a tight-fitting lid. Taste and adjust—you might want a bit more lime for tang or honey for sweetness. Set it aside while you cook the shrimp.
Step 4: Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp in a single layer—you should hear a satisfying sizzle. Cook for about 2–3 minutes per side, until they’re pink, opaque, and slightly curled. Be careful not to overcrowd the pan; cook in batches if needed. Overcooked shrimp become rubbery, so pull them off the heat as soon as they’re done.
Step 5: Now for the fun part—assembling your bowls! Divide the fluffy coconut rice among four bowls. Arrange the cooked shrimp, diced mango, sliced avocado, red bell pepper, shredded red cabbage, and edamame in colorful sections over the rice. Drizzle generously with the lime-cilantro dressing and garnish with extra cilantro leaves and lime wedges. The vibrant colors and fresh smells will make it hard to wait before digging in.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 3 days (shrimp, rice, dressing). Veggies and mango are best within 1–2 days.
- Freezer: Freeze cooked shrimp and coconut rice for up to 2 months. Thaw in fridge before reheating.
- Reviving: Gently reheat shrimp in a skillet. Refresh rice with a splash of water when microwaving. Slice avocado fresh.
Serving Suggestions
Complementary Dishes
- Grilled pineapple spears — The caramelized sweetness of grilled pineapple echoes the tropical theme and adds a smoky contrast that’s absolutely irresistible.
- Black bean and corn salad — A zesty, protein-packed side that brings extra texture and a Southwestern flair, complementing the shrimp and avocado beautifully.
- Plantain chips — Their salty crunch is the perfect foil for the creamy elements in the bowl, and they’re fantastic for scooping up stray bits of rice and mango.
Drinks
- Mango mojito (virgin or classic) — Fresh mint, lime, and mango puree make a refreshing drink that mirrors the bowl’s flavors without overpowering them.
- Coconut water with a lime wedge — Light, hydrating, and subtly sweet, it keeps the tropical vibe going and feels wonderfully refreshing on a warm day.
- Citrus-infused iced green tea — The slight bitterness of green tea balances the sweetness of the mango and shrimp marinade, making each bite taste even brighter.
Something Sweet
- Coconut panna cotta — Silky, creamy, and infused with coconut, this dessert feels light yet indulgent and continues the tropical theme perfectly.
- Grilled mango with honey and lime — A simple, healthy treat that enhances the mango already in the bowl, adding a warm, caramelized finish to your meal.
- Pineapple sorbet — Bright, tangy, and dairy-free, it cleanses the palate and provides a refreshing end note that’s not too heavy.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp cook incredibly fast and become tough and rubbery if left on the heat too long. As soon as they turn pink and opaque, they’re done—pull them off immediately!
- Skipping the rice rinse. If you don’t rinse jasmine rice before cooking, it can turn out gummy and sticky in a clumpy way, rather than fluffy and separate. A quick rinse makes all the difference.
- Using underripe or overripe fruit. An underripe mango will be tart and hard, while an overripe one can be mushy and overly sweet. Aim for that just-right give and fragrance for the best texture and flavor balance.
- Dressing the bowls too early. If you pour the lime-cilantro dressing over everything long before serving, the avocado may brown and the veggies can get soggy. Dress individual bowls right before eating for the freshest result.
Expert Tips
- Tip: For an extra flavor boost, toast the rice in a dry saucepan for a minute or two before adding the coconut milk. This enhances its nutty aroma and helps the grains stay separate and fluffy after cooking.
- Tip: If you have time, let the shrimp marinate for up to 30 minutes in the refrigerator. The longer marination allows the garlic and spices to penetrate deeper, resulting in even more flavorful shrimp.
- Tip: To keep avocado slices from browning, toss them very lightly with a squeeze of lime juice after slicing. The acid in the lime slows down oxidation, so they stay vibrant green until serving.
- Tip: For meal prep, store each component separately in airtight containers. The shrimp, rice, and dressing will keep for up to 3 days, while chopped veggies and mango are best used within 1–2 days for optimal freshness.
FAQs
Can I make this recipe ahead of time?
Yes, you can prep almost all components in advance! Cook the shrimp and coconut rice, chop the veggies, and make the dressing—then store everything separately in the fridge. The shrimp and rice will keep for up to 3 days. When ready to serve, you can enjoy the shrimp cold or gently reheat them in a skillet. I’d recommend slicing the avocado and mango fresh, though, to prevent browning and sogginess. Assemble your bowls just before eating for the best texture and vibrancy.
What can I use instead of shrimp?
If you’re not a shrimp fan or want a plant-based version, there are plenty of delicious swaps. Grilled chicken, scallops, or firm tofu all work wonderfully—just adjust the cooking time accordingly. For a vegan option, marinated and roasted chickpeas or cubed tempeh provide great protein and texture. The key is to use a seasoning blend similar to the shrimp marinade so that the flavors still harmonize with the tropical elements.
Is there a way to make this spicier?
Absolutely! If you like heat, there are several easy tweaks. Add a pinch of cayenne or red pepper flakes to the shrimp marinade, or include a minced jalapeño or serrano pepper in the dressing. You could also serve the bowls with a drizzle of sriracha or your favorite hot sauce. Start with a small amount, taste, and adjust—you can always add more heat, but it’s hard to take it away.
Can I use light coconut milk for the rice?
You can, but keep in mind that light coconut milk has a higher water content and less fat, so the rice might be slightly less creamy and rich. If you prefer a lighter version, it will still taste delicious—just be aware the texture will be a bit less luxuriously coconutty. For the best flavor, I recommend using full-fat coconut milk, but light is a decent alternative if you’re watching calories.
How do I prevent the coconut rice from sticking to the pan?
A good-quality, heavy-bottomed saucepan is your best friend here. Make sure to rinse the rice thoroughly to remove surface starch, and keep the heat low once it comes to a boil. Resist the urge to lift the lid while it’s cooking—this releases steam and can lead to uneven cooking. After turning off the heat, let the rice rest covered for 5–10 minutes; this allows it to steam further and makes it easier to fluff without sticking.
Tropical Shrimp Bowl
Make this vibrant Tropical Shrimp Bowl with coconut rice, mango, and zesty lime dressing. A quick, healthy 35-minute meal. Get the easy recipe now!
Ingredients
For the shrimp:
-
450 g large raw shrimp (peeled and deveined)
-
2 tbsp olive oil
-
2 cloves garlic (minced)
-
1 tsp smoked paprika
-
0.5 tsp chili powder
-
Juice of 1 lime
-
Salt and black pepper (to taste)
For the coconut rice:
-
200 g jasmine rice
-
400 ml canned coconut milk
-
Pinch of salt
For the bowl assembly:
-
1 ripe mango (diced)
-
1 ripe avocado (sliced)
-
1 red bell pepper (thinly sliced)
-
0.5 small red cabbage (shredded)
-
100 g edamame (shelled and cooked)
-
Fresh cilantro and lime wedges (for serving)
For the lime-cilantro dressing:
-
Juice of 2 limes
-
3 tbsp olive oil
-
1 tbsp honey or maple syrup
-
Small handful fresh cilantro (finely chopped)
-
Salt (to taste)
Instructions
-
Start by preparing the coconut rice. Rinse the jasmine rice under cold water until the water runs clear—this removes excess starch and prevents clumping. In a medium saucepan, combine the rinsed rice, coconut milk, and a pinch of salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5–10 minutes. Then fluff with a fork—you'll notice the incredible aroma and slightly sticky texture that makes it perfect for bowls.01
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While the rice cooks, marinate the shrimp. In a medium bowl, combine the olive oil, minced garlic, smoked paprika, chili powder, lime juice, salt, and pepper. Add the shrimp and toss until they're evenly coated. Let them marinate for at least 10 minutes—this is the perfect time to chop your veggies and make the dressing. You'll see the shrimp take on a beautiful reddish hue from the spices.02
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For the lime-cilantro dressing, simply whisk together the lime juice, olive oil, honey, chopped cilantro, and salt in a small bowl or shake everything in a jar with a tight-fitting lid. Taste and adjust—you might want a bit more lime for tang or honey for sweetness. Set it aside while you cook the shrimp.03
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Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp in a single layer—you should hear a satisfying sizzle. Cook for about 2–3 minutes per side, until they're pink, opaque, and slightly curled. Be careful not to overcrowd the pan; cook in batches if needed. Overcooked shrimp become rubbery, so pull them off the heat as soon as they're done.04
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Now for the fun part—assembling your bowls! Divide the fluffy coconut rice among four bowls. Arrange the cooked shrimp, diced mango, sliced avocado, red bell pepper, shredded red cabbage, and edamame in colorful sections over the rice. Drizzle generously with the lime-cilantro dressing and garnish with extra cilantro leaves and lime wedges. The vibrant colors and fresh smells will make it hard to wait before digging in.05
