Sweet Chili Shrimp Bowl with Coconut Rice

I like making this sweet chili shrimp bowl with coconut rice when I want something vibrant, flavorful, and a little tropical. The juicy shrimp coated in sweet chili sauce pairs perfectly with the creamy, fragrant coconut rice.

Why You’ll Love This Recipe

I enjoy how this dish balances sweet, savory, and slightly spicy flavors in every bite. The coconut rice adds a rich, comforting base, while the shrimp cooks quickly for an easy meal. I also appreciate how colorful and customizable it is with different toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp, peeled and deveined
sweet chili sauce
garlic, minced
lime juice
olive oil

for the coconut rice:
jasmine rice
coconut milk
water
salt

for toppings:
mango, diced
cucumber, sliced
carrots, shredded
avocado, sliced
green onions
sesame seeds
fresh cilantro

Directions

I start by rinsing the rice and cooking it with coconut milk, water, and a pinch of salt until tender and fluffy.

While the rice cooks, I heat olive oil in a pan and sauté garlic until fragrant.

I add the shrimp and cook until they turn pink and are just done.

I stir in the sweet chili sauce and a squeeze of lime juice, coating the shrimp evenly.

I assemble the bowls by adding a base of coconut rice, then topping it with the sweet chili shrimp.

I arrange the mango, cucumber, carrots, avocado, and other toppings around the bowl.

I finish with green onions, sesame seeds, and fresh cilantro before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time is around 15 minutes, and total time is about 30 minutes.

Variations

I sometimes swap shrimp for chicken or tofu for a different protein. When I want extra heat, I add chili flakes or sriracha. I also like including pineapple instead of mango for a slightly tangier twist.

storage/reheating

I store the shrimp and rice separately in airtight containers in the refrigerator for up to 2 days. When reheating, I warm the rice and shrimp gently, then add fresh toppings afterward.

FAQs

Can I use frozen shrimp?

I often use frozen shrimp, just making sure to thaw and dry them before cooking.

What type of rice works best?

I prefer jasmine rice because it pairs well with coconut milk.

Can I make this dish ahead of time?

I prepare the components in advance and assemble the bowls just before serving.

Is coconut rice very sweet?

I find it mildly sweet and creamy, which complements the savory shrimp.

Can I make it dairy-free?

This recipe is naturally dairy-free since it uses coconut milk.

Conclusion

I find this sweet chili shrimp bowl with coconut rice to be a perfect mix of bold flavors and comforting textures. It’s easy to prepare, visually appealing, and always a satisfying meal when I want something a little different.

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