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Cooking coconut rice is an essential step in elevating your Zesty Lime Shrimp & Coconut Rice Bowls. This dish's success largely relies on achieving the perfect texture and flavor of the rice, which serves as a creamy base for the zesty shrimp.

Zesty Lime Shrimp & Coconut Rice Bowls

Dive into the tropical flavors of Zesty Lime Shrimp & Coconut Rice Bowls, a vibrant dish that transforms your dining experience! Featuring succulent shrimp marinated in zesty lime and paired with creamy coconut rice, this recipe is perfect for weeknight dinners or gatherings. Enjoy a delightful balance of flavors topped with fresh garnishes like avocado and cherry tomatoes. Easy to make and nutritious, it's a feast for the senses that everyone will love!
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Ingredients
  

For the Shrimp:

1 lb large shrimp, peeled and deveined

3 cloves garlic, minced

Zest and juice of 2 limes

1 tsp chili powder

1 tsp paprika

Salt and pepper, to taste

2 tbsp olive oil

Fresh cilantro, for garnish

For the Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

1 cup water

1 tsp salt

1 tbsp sugar

1 tsp lime juice

For Serving:

Sliced avocado

Diced red onion

Cherry tomatoes, halved

Lime wedges

Instructions
 

Prepare the Coconut Rice:

    - In a medium pot, combine the jasmine rice, coconut milk, water, salt, and sugar. Stir to mix well.

      - Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until all the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes. Then, fluff with a fork and stir in lime juice.

        Marinate the Shrimp:

          - In a bowl, combine the shrimp, minced garlic, lime zest, lime juice, chili powder, paprika, salt, and pepper. Drizzle with olive oil, toss to coat, and let it marinate for 15 minutes.

            Cook the Shrimp:

              - Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink and slightly charred. Flip and cook for an additional 1-2 minutes until cooked through. Remove from heat.

                Assemble the Bowls:

                  - In serving bowls, add a scoop of coconut rice as the base. Top with the cooked shrimp and garnish with sliced avocado, diced red onion, and cherry tomatoes.

                    Finish and Serve:

                      - Drizzle with additional lime juice if desired and sprinkle with fresh cilantro. Serve with lime wedges on the side for extra zest.

                        Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4