Cooked - Coconut Shrimp Bowl with Mango Coleslaw

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Shrimp Bowl with Mango Coleslaw

1.0

Servings: 2–3

Time: 25 minutes

Ingredients:

10–12 frozen coconut shrimp

2 cups cooked jasmine or white rice

2 cups coleslaw mix (with cabbage and carrots)

1 ripe or semi-ripe mango, diced or julienned

¼ small red onion, thinly sliced (optional)

A handful of cilantro leaves, chopped

A few mint leaves or sliced green onion (optional)

2 tablespoons chopped roasted peanuts

Dressing:

2 tablespoons fresh lime juice

1 tablespoon soy sauce for vegetarian

1 tablespoon brown sugar or honey

1 small garlic clove, minced

½ small red chili, finely chopped (or a pinch of chili flakes)

½ tablespoon sweet chili sauce (optional)

Instructions:

Cook the frozen coconut shrimp according to the package directions (bake or air fry until crispy).
In a medium bowl, whisk together the lime juice, soy sauce, brown sugar, garlic, chili, and sweet chili sauce to make the dressing.
Add the coleslaw mix, mango, red onion, cilantro, and mint (if using) to the bowl. Toss well with the dressing until evenly coated.
Divide the cooked rice among serving bowls.
Top each with a portion of mango coleslaw and the crispy coconut shrimp.
Sprinkle with chopped peanuts and green onion.
Serve immediately with an extra squeeze of lime if desired.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍚Rice Bowl

CuisineAsian

Occasions🍽️Casual Dining🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 37 weeks ago

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