Coconut Lime Shrimp Bowls 

These Coconut Lime Shrimp Bowls are a vibrant and flavorful meal that brings tropical flair to your table. Featuring succulent shrimp marinated in a creamy coconut-pineapple-lime blend, served over aromatic coconut-infused jasmine rice, and accompanied by fresh shredded cabbage and pineapple wedges, this dish is both satisfying and refreshing. It's perfect for meal prep, casual dinners, or impressing guests with minimal effort. The combination of sweet, tangy, and savory elements makes each bite a delightful experience.

Ingredients

• 1 (13.66-oz.) can coconut milk
  
  

• ½ cup chopped fresh pineapple
  
  

• 4 thin pineapple rings, cut into wedges
  
  

• 6 tablespoons lime juice
  
  

• 2 cloves garlic, roughly chopped
  
  

• Kosher salt, to taste
  
  

• Ground black pepper, to taste
  
  

• 1½ lbs medium shrimp, peeled with tails on
  
  

• 2 cups jasmine rice
  
  

• ¼ cup vegetable oil, divided
  
  

• ¼ cup packed fresh cilantro, chopped
  
  

• 2 cups shredded red cabbage
  
  

Directions

1. In a blender, blend coconut milk until smooth. Remove 1¼ cups coconut milk and pour into a small pot; set aside.
   
   

2. To the remaining ½ cup coconut milk in the blender, add chopped pineapple, 3 tablespoons lime juice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Blend until smooth. Pour into a large bowl and toss shrimp with marinade. Cover and chill.
   
   

3. Meanwhile, to the pot with coconut milk over medium heat, add rice, 1¼ cups water, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Remove from heat and keep warm.
   
   

4. In a large skillet over medium-high heat, heat 2 tablespoons oil. Drain shrimp and discard marinade. Add shrimp to skillet and season with salt and pepper. Cook, tossing occasionally, until just cooked through, about 5 minutes. Remove from heat and stir in cilantro.
   
   

5. In a medium bowl, toss cabbage with remaining 3 tablespoons lime juice, remaining 2 tablespoons oil, and salt and pepper.
   
   

6. Serve shrimp over rice with pineapple, cabbage, and lime wedges.
   
   

Nutritional Information (Per Serving)

• Calories: 849
  
  

• Protein: 45g
  
  

• Fat: 39g
  
  

• Carbohydrates: 66g
  
  

• Fiber: 7g
  
  

• Sodium: 1,200mg