Coconut Shrimp Bowl with Mango Salsa
bowls / dairy free / quick meals
A delicious bowl filled with oven-baked coconut shrimp, red cabbage, white rice, and a deicious spicy and sweet mango salsa!
This is a delicious summery bowl filled with all my favorite sweet and savory flavors that work perfectly for this warm weather. I used my Coconut Shrimp posted in this recipe here as the main ingredient for this tasty grain bowl.
The mango salsa is the perfect accompaniment for the coconut shrimp. I did a play on a mango Thai chili dipping sauce you usually use for the coconut shrimp, but instead made these flavors work into a salsa that gives the bowl more body as well as some sweet and spicy flavors.
Here are the Ingredients for this Coconut Shrimp Bowl:
Vegetables - Red Cabbage, Cherry Tomatoes, Red Onion, Mango, Cilantro, Green Onions, Limes, Jalapenos
Protein - Shrimp, Eggs
Seasonings - Salt, Pepper, Garlic Powder, Smoked Paprika
Pantry - White Rice, Shredded Coconut, Coconut Flour, Panko, Sesame Seeds, Olive Oil
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Coconut Shrimp Bowl with Mango Salsa
Ingredients
- 12 Coconut Shrimp
- 1 1/2 cups white rice, cooked
- 1 1/2 cup red cabbage, shredded
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup mangos, chopped
- 1/3 cup red onion, chopped
- 1/4 cup cilantro
- 1/2 lime juiced
- 1/2 tsp salt
- Sesame seeds and green onions for topping
- 2 eggs
- 1/4 tsp salt
- 1 lb large shrimp, deveined
- 1/2 cups shredded, unsweetened coconut
- 1/4 cup panko breadcrumbs
- 1 tbsp coconut flour
- 1 tbsp sesame seeds
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Olive oil for brushing
Instructions
- To make the Coconut Shrimp, Preheat oven to 425 F.
- Whisk together the eggs and salt.
- Mix the coconut, panko, coconut flour, smoked paprika, and garlic powder together.
- Dredge the shrimp in the eggs, and then the coconut mixture.
- Add to a lined baking sheet and brish with olive oil.
- Bake for 8-12 minutes, flipping halfway through.
- Serve with Thai sweet chili sauce and sprinkle of sesame seeds.
- To make the Mango Salsa, combine the cherry tomatoes, mangos, red onions, cilantro, lime juice and salt together.
- Assemble the bowls with white rice first, red cabbage, Coconut Shrimp, and mango salsa. Add a squeeze of lime, sesame seeds and green onion.
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