Let’s talk coconut shrimp bowls.  First of all, we’re adding a base of rice. Most of the time I keep it simple and make some basmati or sticky jasmine rice, but when I want to really kick these up a notch I’ll make coconut rice. 👈 this is a really good thing!  Then we’re making this herby salad, and I can’t stress how good this guy is. We’ve got the crunchy regulars like cucumber and romaine hearts, creamy avocado, handfuls of bright, fresh herbs, and chopped peanuts which add this amazing bonus flavor that plays so well with everything else. I swear that my family doesn’t even realize they’re eating salad when I make this.  Then there’s this creamy, sweet, and ever so slightly limey dressing that does double duty in the salad and as a final drizzle. It reminds me of a citrus version of bang bang sauce, and I know you’ll be all over it, too.  And finally this whole masterpiece is topped with the crispiest coconut shrimp. When I have a few minutes, I’ll make my own baked coconut shrimp. When I’m short on time, I’ll use this:  Easy Kitchen Hack: frozen coconut shrimp! That’s right, friends. Pick up a bag of frozen coconut shrimp from your grocery store and this nutritious and incredibly delicious dinner can be on your table in just 20 minutes. You’re welcome!  Once everything is nestled into bowls, I tuck in some sweet mango and drizzle the whole deal in more of that dressing. This is one happy dinner situation. Â
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