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Try these Coconut Shrimp Rice Bowls with Spicy Peach and Mango Dipping Sauce for a scrumptious, satisfying, and dairy-free dinner.
To my readers who are experiencing winter right now, I hope you’re keeping warm. I’m in Southern California and we’ve been experiencing rainfall for a few days now. Not as bad as Northern California, but it’s enough to keep the temperatures between 55-65°F. Yes, those temperatures warrant the use of at least a space heater for me (don’t judge, I get cold easily). Oh, how I’d love to go back to Hawaii right about now or somewhere with tropical weather.
Since I can’t just pick up and go (maybe one day), I’ll have to bring the tropics to me. Imagine with me for a second. We’re on a beach, it’s 78°F and we’re enjoying these Coconut Shrimp Rice Bowls with Spicy Peach and Mango Dipping Sauce under an umbrella. Heaven!
These bowls have three parts to them – coconut rice, crunchy baked shrimp, and spicy peach and mango dipping sauce. I mentioned before that I try to eat more greens in general, but in keeping with the theme of New Year, New You, I’m upping the ante by trying to get in more plant-based products in 2017. An easy way to get more plant-based products into my diet is by drinking and using Silk Milks in my cooking (perfect for all my dairy-free eaters out there!). For the coconut rice, I used Silk Coconutmilk for a mildly nutty taste. Silk Coconutmilk is thick and creamy and gave the rice such a rich mouthfeel (try it to know what I mean). Not to mention, it adds 50% more calcium than if I were to have used regular milk (win!).
The shrimp is covered with panko bread crumbs and BAKED! The shrimp comes out perfectly cooked, tender, and crunchy!
I tried Silk Dairy-Free Yogurt Alternatives for the very first time recently. They taste just like regular, dairy yogurt, except without cholesterol and contains 6 grams of plant-based protein! They come in 6 different flavors, but I chose Peach & Mango. When I bought it, I really just wanted to taste it. Only after making these bowls did I decide to use it to make a Spicy Peach and Mango Dipping Sauce. To keep things interesting, I doctored it up with some heat and acid, making a delicious sweet, sour, and spicy dipping sauce, perfect for shrimp.
For a scrumptious, satisfying, and guilt-free meal, I strongly encourage you to try my Coconut Shrimp Rice Bowls with Spicy Peach and Mango Dipping Sauce.
Coconut Shrimp Rice Bowls with Spicy Peach & Mango Dipping Sauce
Ingredients
Coconut Rice
- 1 cup Original Silk Coconutmilk
- ¾ cup chicken broth
- 1 cup long-grain rice
- Zest of 1 lemon, reserve juice for dipping sauce below
- ½ cup shredded carrots
- 2 tablespoons scallions
- ¼ cup sweetened shredded coconut
Baked Coconut Shrimp
- 1 large egg
- 8 large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- ¾ cup panko breadcrumbs
Spicy Peach & Mango Dipping Sauce*
- 1 container (5.3 ounce) Silk Peach & Mango Soy Dairy-Free Yogurt Alternative
- 1 tablespoon diced jalapeño, seeded
- Juice from 1 lemon, saved from Coconut Rice, to taste
Instructions
Coconut Rice
- In a large skillet fitted with a lid, combine Silk Coconutmilk, broth, rice, and zest. Bring to a boil over medium heat. Reduce the heat to low and bring to a simmer. Cover and cook for 8 – 10 minutes, until the rice is fully cooked and the liquid is absorbed.
- Stir in the carrots, scallions, and coconut.
Baked Coconut Shrimp
- Preheat oven to 425°Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
- In a small bowl, whisk together the egg with 2 tablespoons of water. In a separate small bowl, combine the coconut and breadcrumbs.
- Working with one shrimp at a time, dip the shrimp in the egg wash, followed by tossing in the coconut and breadcrumb mixture. Place on the prepared baking sheet. Bake for 8 – 10 minutes. If the crust has not browned, place under the broiler for a few seconds.
Spicy Peach & Mango Dipping Sauce
- In a small bowl, stir together the Silk Peach & Mango Soy Dairy-Free Yogurt Alternative and jalapeno. Add lemon juice.
Notes
Divide the rice among two bowls. Top each bowl with four shrimp. Serve with dipping sauce.
WOW these coconut shrimp rice bowls look HEAVENLY! Man I wish it was summer weather in new england, but at least I can fake it with these flavors, right? ;)
Thank you so much, Bethany! Yes, I like to enjoy them and pretend I’m on a sunny beach somewhere ;D
Now this is my kind of winter meal! I feel warmer already just looking at these delicious photos. :-) It’s currently sleeting/snowing/freezing raining outside, and I think a batch of this coconut shrimp needs to happen in short order. And I love that dipping sauce…sounds amazing! #client
Thank you for your sweet comment, David! The spiciness will warm you up right away :D
Do you use 8 large or 1 pound shrimp or both? You have both listed.
Hi Anita, thank you for catching that! I used 8 large shrimp. I’ve corrected the recipe. Thank you again! I hope you like it :D
This sounds great I’m going to try it real soon. I love seafood and I like trying different Reciepts .
Thank you for your sweet comment, Marjorie! I hope you like it :D
I would use the Thai Ginger Broth instead of Chicken Broth!
That sounds great too!