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High Protein Coconut Shrimp Bowls - Creamy, Satisfying, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large raw shrimp, peeled and deveined (tails optional)
  • Rice or Grain Base: 3 cups cooked jasmine or brown rice (or quinoa/cauliflower rice)
  • Coconut Milk: 1 can (13.5 oz) light coconut milk (full-fat works too)
  • Broth: 1/2 cup low-sodium chicken or vegetable broth
  • Aromatics: 1 small onion (or 2 shallots), finely diced; 3 cloves garlic, minced; 1 tablespoon fresh grated ginger
  • Lime: Zest and juice of 1 lime
  • Vegetables: 1 red bell pepper (thinly sliced), 2 cups snap peas or green beans (trimmed), 1 cup shredded carrot
  • Protein Boosters: 1 cup shelled edamame (thawed) or 1 can chickpeas, rinsed and drained
  • Spices: 1 teaspoon curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon red pepper flakes (optional)
  • Thickener: 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Oil: 1 tablespoon avocado or olive oil
  • Fresh Herbs: 1/2 cup chopped cilantro or basil
  • Toppings: Toasted coconut flakes, sliced scallions, lime wedges, chopped peanuts or cashews (optional)
  • Salt and Pepper: To taste

Method
 

  1. Prep your base: Cook rice or your grain of choice according to package directions. Keep warm and fluffy. If using cauliflower rice, sauté lightly with a pinch of salt until tender.
  2. Pat shrimp dry: Blot with paper towels and season with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.
  3. Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion (or shallots) and cook 3–4 minutes until softened. Stir in garlic and ginger; cook 30 seconds until fragrant.
  4. Bloom the spices: Add curry powder, turmeric, and red pepper flakes. Cook 30 seconds to wake up the flavors.
  5. Build the sauce: Pour in coconut milk and broth. Stir in lime zest and half the lime juice. Simmer 3–4 minutes to marry the flavors.
  6. Add veggies: Stir in bell pepper, snap peas (or green beans), and carrot. Simmer 3–5 minutes until crisp-tender.
  7. Thicken slightly: Stir the cornstarch slurry, then drizzle it into the simmering sauce, stirring. Cook 1 minute until the sauce lightly coats a spoon.
  8. Cook the shrimp: Nestle shrimp into the sauce in a single layer. Simmer 2–3 minutes per side, just until pink and opaque. Do not overcook.
  9. Fold in protein boosters: Stir in edamame or chickpeas to warm through, 1–2 minutes. Taste and adjust with salt, pepper, and more lime juice as needed.
  10. Assemble bowls: Spoon rice into bowls. Top with coconut shrimp and veggies. Finish with herbs, toasted coconut, scallions, nuts if using, and a fresh squeeze of lime.