Crispy Coconut Rice & Lime Shrimp Bowl
Crispy coconut jasmine rice with garlic-lime shrimp and mango salsa.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Cooking rice in coconut milk and then pressing it into a hot skillet makes a crisp, golden crust underneath while the top stays soft, similar to the crispy bottom of a rice pot. Garlic-lime shrimp cook in about three minutes.
Why this recipe works
The sugars in coconut milk help the rice brown into a crisp crust. Shrimp cook so quickly that the garlic and lime go in at the very end to stay fresh.
Ingredient notes
Shrimp are done when they're opaque and form a loose C; a tight O shape means overcooked. Light coconut milk crisps better than full-fat, which can make the rice greasy.
Common mistakes
- Stirring the rice while it crisps.
- Overcooking the shrimp until rubbery.
What to serve with it
Lime wedges and sliced avocado.
Meal prep
The crust softens in the fridge; re-crisp in a skillet.
More bowls like this
Cooking tips
Use day-old cooked rice for an even crispier crust. Pat the shrimp dry before cooking.
Swaps and variations
Use chicken thighs instead of shrimp, cooked to 165°F (74°C). Use pineapple in the salsa instead of mango.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat shrimp gently until hot (165°F / 74°C) to avoid toughening.
Recipe
Crispy Coconut Rice & Lime Shrimp Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the rice
- For the shrimp
- For the salsa
You’ll need: medium saucepan with lid; large nonstick skillet; mixing bowl
Method
-
Bring the rice, coconut milk, water and 1/2 teaspoon salt to a boil, stir, cover and cook on low 15 minutes. Rest 10 minutes.
-
Mix the mango, red onion, cilantro and 1 tablespoon lime juice for the salsa.
-
Heat the neutral oil in a large nonstick skillet over medium-high heat. Press the rice into an even layer and cook without stirring 6 to 8 minutes, until a golden crust forms underneath. Break into pieces and divide among 4 bowls.
-
Wipe the skillet, add the olive oil over medium-high heat. Season the shrimp with 1/2 teaspoon salt and cook 1 to 2 minutes per side, until pink, opaque and curled into a C shape (145°F / 63°C).
-
Add the garlic, lime juice and zest, toss 30 seconds and remove from the heat.
-
Top the rice with the shrimp and mango salsa.
Questions
Can I use frozen shrimp?
Yes. Thaw overnight in the fridge or under cold running water and pat dry.
Is coconut rice sweet?
Slightly, from the coconut milk itself; no sugar is added.
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