Coconut-Lime Shrimp Rice Bowl
This coconut-lime shrimp rice bowl is built to survive the walk down to the sand and taste even better once it’s had time to sit — the shrimp firms up, the coconut rice soaks up the lime, and the mango softens into everything around it. It’s the rare beach lunch that actually improves with a little neglect.
Ingredients
- 1 cup jasmine rice, rinsed
- 1 cup full-fat coconut milk
- 1 cup water
- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Zest and juice of 2 limes
- 1 cup diced ripe mango
- 1/2 cup thinly sliced red cabbage
- 1/4 cup chopped cilantro
- 1 jalapeño, thinly sliced (optional)
- Sea salt, to taste
- Lime wedges, for serving
Instructions
- Combine the rinsed jasmine rice, coconut milk, and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
- Remove the rice from heat and let it sit, covered, for 10 minutes. Fluff with a fork, then spread it on a sheet pan to cool completely — this prevents the rice from turning gummy once it’s packed.
- While the rice cooks, pat the shrimp dry and toss with olive oil, smoked paprika, garlic powder, and a pinch of sea salt.
- Heat a skillet over medium-high heat. Cook the shrimp for 2 minutes per side, until pink and just opaque. Remove immediately and let cool to room temperature.
- Once the rice has cooled, stir in the lime zest and half the lime juice.
- Divide the rice among containers. Top with shrimp, mango, cabbage, cilantro, and jalapeño if using.
- Squeeze the remaining lime juice over the top just before sealing the containers.
- Pack lime wedges separately for a final hit of acid right before eating.
Cook’s Notes
Skip light coconut milk — the lower fat content means the rice dries out and won’t hold up in a beach bag. Don’t add the final lime juice until you’re ready to eat, since acid will break down the shrimp and cabbage into mush over time, and always spread the rice out to cool completely before packing or condensation will turn the whole bowl soggy.
Ingredient Swaps
Swap the shrimp for grilled chicken or cubed tofu if you want something that travels just as well but skips the seafood. Brown rice or a rice-quinoa blend works in place of jasmine if you want more fiber, and pineapple can stand in for mango when it’s more in season.
Serving Suggestions
Pack it in a wide, shallow container so the layers stay visible and easy to fork through on a towel, and tuck the lime wedges in a separate baggie so you can hit it with fresh acid right before eating.
Storage & Reheating
Kept cold in a cooler with ice packs, this bowl holds its texture for a good 4 hours away from the fridge, and in the refrigerator at home it keeps well for up to 2 days as long as the lime juice and jalapeño are added just before serving.
Common Questions
Can I make this the night before a beach day?
Yes — cook the rice and shrimp the night before, cool both completely, and store them separately in the fridge. Assemble the bowls the morning of so the mango and cabbage stay fresh.
Will the shrimp still taste good cold?
Yes, that’s actually the point of this recipe. Shrimp holds its texture far better than chicken or fish once it cools, so it stays firm and pleasant instead of turning rubbery.
What if I don’t have a cooler with ice packs?
The coconut milk fat helps the rice hold up better than a plain rice bowl, but you’ll still want at least a frozen water bottle or ice pack alongside it if you’re out for more than a couple hours in real heat.
