Crispy, incredible, and over-the-top delicious coconut shrimp bowls make the best dinner. If you’re short on time, I have an easy kitchen hack to help you get these bowls on the table in just 20 minutes!
This is the dinner my family begs me to make. And using store-bought coconut shrimp, it’s almost too ridiculously easy to whip up. 🍤
I always start these bowls with rice — it’s the foundation that makes everything else shine. Most days I keep it simple with basmati or sticky jasmine, but when I want to take things up a notch, I go all in on coconut rice , and it’s always worth it.
Next is the herby salad, which I could honestly eat on its own. Crunchy cucumber and romaine hearts, creamy avocado, loads of fresh herbs, and chopped peanuts all get tossed together for a mix of textures and flavors that somehow makes everyone forget they’re eating salad. The creamy, lightly sweet, lime-kissed dressing pulls double duty here — tossed through the salad and drizzled over the top — and it reminds me of a citrusy take on bang bang sauce .
The whole thing gets crowned with ultra-crispy coconut shrimp. Once everything’s piled into bowls, I add sweet mango and another drizzle of dressing, and suddenly dinner feels fun, fresh, and downright happy.
Easy Kitchen Hack: Frozen coconut shrimp. That’s right, friends. On busy nights, I grab frozen coconut shrimp, and this incredibly delicious dinner is on my table in just 20 minutes. You’re welcome!
I like my food spicy. What do you recommend?
My go-to is this chili crispy from Triple Smoke. It’s spicy and smoky, adding amazing flavor to just about everything. I’ve also drizzled Sriracha on top of these bowls, and it’s delish!
I don’t have all the herbs. Can I still make this?
Absolutely! The mint is my favorite flavor here, but that’s just a personal preference. Aim for at least 2 of them. Thai basil or parsley would be nice, too!
Can I make this ahead of time?
If you like to meal prep or just want to get a jump start on dinner, you can make parts of this ahead. If you’re making your own coconut shrimp, they can be made up to a day in advance and kept (uncooked) in your fridge until dinnertime. The dressing can be made a week ahead – so make extra if you think you’ll eat this more than once this week.
Coconut Shrimp Bowls Recipe
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Ingredients
- ▢ 1 ½ lb coconut shrimp (see notes)
- â–˘ 4 cups cooked rice (see notes)
- â–˘ 1 large mango (diced)
Creamy Honey Lime Dressing
- â–˘ ÂĽ cup EACH: mayonnaise, Greek yogurt, and honey
- â–˘ 2 tablespoons lime juice (fresh is best)
- â–˘ 1 teaspoon dijon mustard
- â–˘ 1 pinch EACH: salt and pepper
Herby Cucumber Salad
- ▢ 4 mini cucumbers (sliced – see notes)
- â–˘ 2 cups thinly sliced romaine hearts
- â–˘ 1 large avocado (diced)
- â–˘ ÂĽ cup EACH: basil, cilantro, and mint (chopped)
- â–˘ 2 tablespoons white onion (thinly sliced)
- â–˘ 2 tablespoons chopped peanuts (more for serving)
Instructions
- Begin by either making our baked coconut shrimp or popping some frozen coconut shrimp into your oven. Put on a pot of rice. 1 ½ lb coconut shrimp
- To make the dressing, whisk the ingredients together in a small bowl. ÂĽ cup EACH: mayonnaise, Greek yogurt, and honey, 2 tablespoons lime juice, 1 teaspoon dijon mustard, 1 pinch EACH: salt and pepper
- Add all of the herby cucumber salad ingredients to a medium-sized mixing bowl. Pour about â…“ cup of the dressing over the top and mix again. 4 mini cucumbers, 2 cups thinly sliced romaine hearts, 1 large avocado, ÂĽ cup EACH: basil, cilantro, and mint, 2 tablespoons white onion, 2 tablespoons chopped peanuts
- To serve, divide the rice between dinner bowls and top with the coconut shrimp, herby cucumber salad, and diced mangoes. Drizzle the rest of the dressing over the top or use it as a dip for the shrimp. 1 large mango, 4 cups cooked rice
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
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More fantastic shrimp dinners to try
Bang Bang Shrimp (lightened-up recipe with all the flavor!)
Tender Shrimp Cakes with Lemon Aioli
Cashew Shrimp (20-minute recipe!)
Lemon Garlic Butter Shrimp – Made in just 15 minutes!
Coconut Shrimp Bowls Recipe
Ingredients
- 1 ½ lb coconut shrimp , see notes
- 4 cups cooked rice , see notes
- 1 large mango , diced
Creamy Honey Lime Dressing
- ÂĽ cup EACH: mayonnaise, Greek yogurt, and honey
- 2 tablespoons lime juice , fresh is best
- 1 teaspoon dijon mustard
- 1 pinch EACH: salt and pepper
Herby Cucumber Salad
- 4 mini cucumbers , sliced - see notes
- 2 cups thinly sliced romaine hearts
- 1 large avocado , diced
- ÂĽ cup EACH: basil, cilantro, and mint , chopped
- 2 tablespoons white onion , thinly sliced
- 2 tablespoons chopped peanuts , more for serving
Instructions
- Begin by either making our baked coconut shrimp or popping some frozen coconut shrimp into your oven. Put on a pot of rice. 1 ½ lb coconut shrimp
- To make the dressing, whisk the ingredients together in a small bowl. ÂĽ cup EACH: mayonnaise, Greek yogurt, and honey, 2 tablespoons lime juice, 1 teaspoon dijon mustard, 1 pinch EACH: salt and pepper
- Add all of the herby cucumber salad ingredients to a medium-sized mixing bowl. Pour about â…“ cup of the dressing over the top and mix again. 4 mini cucumbers, 2 cups thinly sliced romaine hearts, 1 large avocado, ÂĽ cup EACH: basil, cilantro, and mint, 2 tablespoons white onion, 2 tablespoons chopped peanuts
- To serve, divide the rice between dinner bowls and top with the coconut shrimp, herby cucumber salad, and diced mangoes. Drizzle the rest of the dressing over the top or use it as a dip for the shrimp. 1 large mango, 4 cups cooked rice
