Go Back

Coconut Lime Grilled Shrimp Bowls

Coconut lime grilled shrimp bowls with a smoky, juicy grill cook and a coconut-lime rice base. Fluffy jasmine rice is simmered with coconut milk, then topped with bright cabbage, mango, avocado, and a creamy coconut-lime drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
marinating 20 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Marinade
  • 1.5 lb large shrimp, peeled and deveined
  • 0.25 cup full-fat coconut milk
  • 3 tbsp fresh lime juice (about 2 limes)
  • 1 tbsp lime zest
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp honey
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper
Coconut Lime Rice
  • 1.5 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 0.5 tsp salt
  • 1 tbsp lime juice
  • 1 tsp lime zest
Bowl Toppings
  • 1 cup shredded red cabbage
  • 1 mango, diced
  • 1 avocado, sliced
  • 0.25 cup fresh cilantro, roughly chopped
  • 3 green onions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 lime wedges for serving
Coconut Lime Drizzle
  • 0.25 cup full-fat coconut milk
  • 2 tbsp lime juice
  • 1 tsp honey
  • 0.125 tsp salt

Equipment

  • 1 sheet pan
  • 1 saucepan
  • 1 grill pan

Method
 

Make the coconut-lime marinade
  1. In a bowl, whisk together coconut milk, lime juice, lime zest, olive oil, garlic, honey, smoked paprika, cumin, salt, black pepper, and cayenne until smooth and evenly combined. The marinade should look glossy and fragrant.
  2. Add the shrimp to the marinade, toss well to coat, and let marinate for 15–20 minutes at room temperature. Do not exceed 30 minutes so the lime juice doesn’t start to cook the shrimp.
Cook coconut lime jasmine rice
  1. Rinse the jasmine rice under cold water until the water runs clear. This helps keep the rice fluffy instead of sticky.
  2. Combine rice, coconut milk, water, and salt in a saucepan, then bring to a boil. Once boiling, reduce heat to low.
  3. Cover and simmer for 15 minutes, until the liquid is absorbed. You should see steam building under the lid without bubbling hard.
  4. Remove from heat, fluff with a fork, and stir in lime juice and lime zest. Fluffed grains should look separate and slightly glossy.
Mix the coconut lime drizzle
  1. Whisk together coconut lime drizzle ingredients in a bowl until smooth, then set aside. The drizzle should be pourable with a creamy coconut tint.
Grill the shrimp
  1. Heat a grill or grill pan over medium-high heat until hot. You should feel strong heat when you hover above the surface.
  2. Thread shrimp onto skewers or grill directly, then cook for 2–3 minutes per side. Look for shrimp to turn pink, become slightly charred at the edges, and be cooked through.
  3. Remove the shrimp immediately after grilling. The color should stay pink and opaque with no translucent center.
Assemble the bowls
  1. Spoon coconut lime rice into each bowl to form a fluffy base. Spread it so toppings have room on top.
  2. Arrange grilled shrimp on top of the rice. The shrimp should sit centered and visible.
  3. Add shredded red cabbage, mango, avocado slices, cilantro, green onions, and jalapeño over the shrimp. Use a colorful mix so each bite gets crunch and freshness.
  4. Drizzle coconut lime sauce generously over the top, then serve with lime wedges immediately. Finish with an extra squeeze for bright tang.

Notes

Pro tip: keep the shrimp at room temperature only during the 15–20 minute marinade window—over 30 minutes can make the lime juice “cook” the shrimp texture. Refrigerate leftovers in separate containers for up to 3 days; reheat rice gently, and rewarm shrimp just until heated through (avoid overcooking). Freezing is not recommended for best shrimp texture. For a dairy-free swap, keep the recipe as written (it’s already coconut-based); use certified dairy-free toppings if you add any extras.