Sweet, spicy and savory – these Spicy Shrimp Bowls have it all going on! Made with coconut rice, beans, pineapple, mango, avocado and spicy shrimp, these bowls are begging to be made over and over again!
Looking for more spicy favorites? Try this Cajun Shrimp, Shrimp Tostadas, or this Shrimp Caesar Salad with Spicy Croutons. Or this Bang Bang Shrimp is also a favorite.
I used to be that girl that hated it when anything on her plate touched. I hated when the bacon got syrup on it from my pancakes, or when the turkey touches the cranberry salad at Thanksgiving. My dad would always put his peas on top of his mashed potatoes when we had Sunday dinner, but me? I never wanted them to touch.
Maybe it’s because I’m grown up now. And my tastes have matured. Or maybe it’s because by giving it a chance, I’ve realized some things really do taste better when you put them all together. Which explains my love for bowls.
I eat bowls quite often at home. Sometimes it just means arranging leftovers creatively. Sometimes it’s because I only have a little bit of this and a little bit of that, so I find a way to make it all fit together somehow. (Or for some of my favorite bowl recipes, try these Teriyaki Chicken Bowls, Buddha Bowls with Thai Chicken, or these Pork Carnitas Burrito Bowls.)
I can’t say this Spicy Shrimp Bowl came together from a bunch of random ingredients that I threw together. In fact, it took me several times to get this just right.
It was definitely worth making these several times to get it right, though, because the final bowl is something that I could eat on a weekly basis and I’d be happy.
Ingredients:
Coconut Rice: I originally tried these shrimp bowls with regular rice, and it just didn’t cut it. So I tried coconut rice, and it was a winner! For the coconut milk, you want to use the coconut milk that comes in a can, not the kind from a carton. Make sure to mix the coconut milk well, as it will separate into the liquids and the solids in the can.
Beans and Fruit: This is simply a mixture of black beans, crushed pineapple, and fresh mango. If you have fresh pineapple, you could definitely use that, though!
Creamy Avocado: You can use slices of fresh avocado, but I like the mixture of avocado and sour cream.
Spicy Shrimp: The first time I made these, I used Old Bay Seasoning on the shrimp. But it wasn’t nearly bold enough for these bowls. But the Jamaican Jerk Seasoning Mix did the trick! I make my own spice mixture, but if you have another you love, feel free to use that. Or if you want less spice, you can always sub in the Old Bay Seasoning.
How To Make Spicy Shrimp Bowls
- Start by making your rice. Combine the water and the coconut milk and bring to a boil, then add your rice and salt. Lower the heat, cover the pot, and cook until the rice is tender.
- While the rice is cooking, combine the beans and fruit in another small saucepan and keep warm over low heat.
- Mash the avocado, then stir in the sour cream. Add salt to taste.
- To cook the shrimp, sprinkle the seasoning over the shrimp, then cook the shrimp in a skillet with oil just until the shrimp is cooked through. This really only takes a few minutes.
- To assemble the shrimp bowls, I like to layer the rice on the bottom, then add the beans and fruit, avocado, and shrimp to the top. I like to serve them with some fresh cilantro and some freshly squeezed lime.
More Shrimp Recipes
Coconut Shrimp Tacos with Mango Salsa
Shrimp Fra Diavolo
Gnocchi with Pesto, Shrimp, and Asparagus
Shrimp Rolls
Shrimp Po Boy with Pineapple Slaw
Grilled Lemon Shrimp
Skillet Shrimp Fajitas
Moo Shu Shrimp
Shrimp Alfredo
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Spicy Shrimp Bowls
Ingredients
- 1 1/2 cups water
- 1 cup coconut milk
- 1 teaspoon salt
- 2 cups long-grain rice
- 1 3/4 cup black beans drained
- 1 (8 oz) can unsweetened crushed pineapple drained
- 1 medium mango peeled and chopped
- 1 medium avocado pit removed and peeled
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1 pound uncooked shrimp (31-40 per pound) peeled and deveined
- 1-2 teaspoons Jamaican Jerk Seasoning Mix
- 1 tablespoon vegetable oil (or other neutral cooking oil)
- lime wedges
- cilantro
Instructions
- In a medium saucepan, combine the water and coconut milk and bring to a boil. Add the salt, then stir in the rice. Lower the heat to a simmer, then cover the pan and cook just until the rice is tender, about 18 minutes. Leave the pot covered for about 5 minutes, then fluff with a fork.1 1/2 cups water, 1 cup coconut milk, 1 teaspoon salt, 2 cups long-grain rice
- In another saucepan, combine the black beans, pineapple and mango over medium-low heat. Heat until warmed through, then keep the heat on low to keep warm.1 3/4 cup black beans, 1 (8 oz) can unsweetened crushed pineapple, 1 medium mango
- Place the avocado in a bowl and mash with a fork. Stir in the sour cream and the 1/4 teaspoon salt.1 medium avocado, 1/3 cup sour cream, 1/4 teaspoon salt
- Sprinkle the shrimp with the Jamaican Jerk Seasoning Mix. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until opaque and pink, about 2-3 minutes.1 pound uncooked shrimp (31-40 per pound), 1-2 teaspoons Jamaican Jerk Seasoning Mix, 1 tablespoon vegetable oil
- To assemble the bowls, place some 1/4 of the rice in a bowl. Top with 1/4 of the bean mixture, 1/4 of the shrimp, and a scoop of the avocado mixture. Top with cilantro and a squeeze of lime juice.lime wedges, cilantro
Lisa Clemens says
This recipe was amazing!! My husband could not stop talking about how good it was. Super yummy! Definitely putting this one in my recipe box!
Deborah says
Thanks for the review, Lisa – I’m so glad it was a hit for both of you!!