Description
A tropical-inspired rice bowl featuring tender coconut garlic shrimp, roasted sweet potatoes, and fluffy rice — a nutritious and flavor-packed meal perfect for lunch or dinner.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 3 garlic cloves, minced
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon lime juice
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 2 cups cooked white or brown rice
- 1/4 cup shredded coconut (optional, toasted)
- Fresh cilantro or green onions, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through.
- While sweet potatoes roast, heat coconut oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add shrimp, ground ginger, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque.
- Finish shrimp with lime juice and toss to coat.
- To assemble bowls: add a base of cooked rice, top with roasted sweet potatoes, coconut garlic shrimp, and a sprinkle of shredded coconut if using.
- Garnish with chopped cilantro or green onions. Serve warm.
Notes
- You can substitute quinoa or cauliflower rice for a lighter option.
- Add sliced avocado or a drizzle of sriracha mayo for extra richness.
- Use pre-cooked frozen shrimp for faster prep — just thaw and warm through with the garlic and spices.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 170mg
Keywords: shrimp bowl, sweet potato rice bowl, coconut garlic shrimp, healthy rice bowl, gluten-free seafood dish