Description
Crispy Coconut Lime Shrimp Bowls are vibrant and flavorful rice bowls loaded with crunchy coconut-coated shrimp, fresh vegetables, creamy sauce, and a zesty lime finish for a tropical-inspired meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- 2 tablespoons olive oil or cooking spray
- 3 cups cooked jasmine rice
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 2 tablespoons chopped cilantro
- 2 limes, cut into wedges
- 1/4 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Preheat oven to 425°F (220°C) or heat oil for frying.
- Season shrimp with salt, pepper, and garlic powder.
- Place flour, beaten eggs, and a mixture of panko breadcrumbs with shredded coconut into separate bowls.
- Dredge shrimp in flour, dip into eggs, then coat thoroughly with the coconut-panko mixture.
- Arrange shrimp on a baking sheet and lightly spray with cooking spray, or fry in hot oil until golden brown.
- Bake for 12-15 minutes or fry for 2-3 minutes per side until crispy and cooked through.
- In a small bowl, mix mayonnaise, sweet chili sauce, and lime juice to create the sauce.
- Assemble bowls with jasmine rice, cabbage, cucumber, carrots, and avocado.
- Top with crispy shrimp and drizzle with sauce.
- Garnish with cilantro and serve with lime wedges.
Notes
- Use unsweetened coconut if you prefer less sweetness.
- Air frying works well for a lighter option.
- Serve immediately to keep the shrimp crispy.
- Add mango or pineapple for extra tropical flavor.
- Store components separately for best leftovers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical-American