If you’ve ever sat down at a little poke or plate-lunch spot on vacation and immediately started planning how to recreate it at home, these Crunchy Coconut Shrimp Bowls with Spicy Aioli are for you. Golden, perfectly seasoned shrimp sit on a bed of steamed rice with a crunchy sesame slaw, creamy sliced avocado, and a toasted coconut panko topping that adds crunch to every single bite. Then the whole thing gets a generous drizzle of spicy sriracha aioli. It tastes like a restaurant meal, trust me, but it’s made with simple ingredients and comes together on the stovetop in one skillet.
Friends, this recipe comes from my friend Alex Snodgrass (@thedefineddish) and her brand new cookbook, Everyday Eats, which is a New York Times best seller packed with easy, fast dinner recipes like this one. When I flipped through it, this was the first recipe I knew I had to make, and after one bite I knew I had to share it with all of you.
Alex has been such an inspiration to me over the years. She has a way of writing recipes that feel completely doable on a weeknight but still taste special, and you guys already know that’s my favorite. Watching her keep putting out cookbooks that people actually cook from (not just display on the counter) pushes me to keep making my own recipes better, and I’m so proud to call her a friend.
What I love most about these bowls is how much texture is packed into them. The shrimp are crispy and tender, the slaw is crunchy and bright, the avocado is creamy, and the coconut panko adds a toasty crunch. It’s a weeknight dinner that feels like you’re on vacation, and I can’t wait for you to make it!
What You Need to Make These Coconut Shrimp Bowls
- Avocado Oil Mayo: Avocado oil mayo is the creamy base for the spicy aioli. I like the clean flavor it gives the sauce, but any mayo you love will work here.
- Sriracha: Sriracha brings the heat to the aioli.
- Lime Juice: Fresh lime juice adds a bright tang that keeps the aioli from tasting too heavy.
- Kosher Salt: If you’re using fine sea salt instead, use a little less, since it’s saltier by volume.
- Red Cabbage: To save time, you can grab a bag of pre-shredded red cabbage at the grocery store.
- Green Onions: Thinly sliced green onions add a mild, fresh onion flavor to the slaw. They also add a pop of green that makes the bowls look so pretty.
- Toasted Sesame Oil: A little goes a long way, so make sure you’re using toasted sesame oil and not the plain version, which tastes much milder.
- Rice Vinegar: Look for unseasoned rice vinegar, since the seasoned kind contains added sugar and salt.
- Avocado Oil: Avocado oil has a high smoke point, which makes it perfect for searing the shrimp over medium-high heat.
- Shrimp: Fresh or frozen both work well. Just make sure frozen shrimp are fully thawed and patted dry so they sear instead of steam.
- Black Pepper: Freshly ground pepper has the most flavor if you have it.
- Panko Bread Crumbs: Panko is what gives the topping its light, airy crunch. If you want to keep this recipe gluten-free, swap in gluten-free panko.
- Shredded Unsweetened Coconut: Shredded coconut gets toasted with the panko for a golden, nutty topping that gives these bowls their tropical flavor. Make sure it’s unsweetened, since sweetened coconut will burn quickly and make the topping too sweet.
- Steamed Rice: Steamed rice is the base of these bowls. Use whatever rice you love, and this is a great way to use up leftover rice from earlier in the week.
- Avocado: Thinly sliced avocado adds a creamy, buttery element that pairs perfectly with the spicy aioli. Slice it right before serving so it stays bright green.
- Cilantro: Fresh chopped cilantro adds a burst of freshness on top. If you’re not a cilantro person, extra green onions work well in its place.
- Black Sesame Seeds: Black sesame seeds are an optional garnish, but they add a little crunch and make the bowls look restaurant-worthy. White sesame seeds work too.
How to Make These Crunchy Coconut Shrimp Bowls
MAKE THE AIOLI: In a small bowl, whisk together all the aioli ingredients until well combined. Set aside.
MAKE THE SESAME SLAW: In a medium bowl, toss together the cabbage, green onions, toasted sesame oil, vinegar, and salt until well combined. Set aside.
COOK THE SHRIMP: In a large skillet, heat the oil over medium-high heat. Add the shrimp and sprinkle with 1 tsp of the salt and pepper. Cook until golden brown on each side and cooked through, 2 to 3 minutes per side. Transfer the shrimp to the prepared plate and set aside. Reduce the heat to medium. Add the panko, coconut, and the remaining ½ tsp salt and toast, tossing, until the panko and coconut are golden brown, 2 to 3 min. Watch carefully so as not to burn. Set aside.
TO SERVE: Divide the rice among four bowls. Top with the sesame slaw and shrimp. Sprinkle the coconut bread crumbs over the top and place the sliced avocado to the side. Generously drizzle the spicy aioli over the top, followed by some cilantro. Finish with sesame seeds.
Frequently Asked Questions
Yes, most of this recipe can be prepped in advance. The spicy aioli can be made up to 3 days ahead and stored in an airtight container in the fridge. The sesame slaw holds up well for up to a day, since red cabbage stays crunchy even after it’s dressed. The coconut panko can be toasted a day ahead and stored in an airtight container at room temperature. That leaves just a few minutes of searing the shrimp and slicing the avocado right before serving.
Absolutely. Thaw the shrimp overnight in the fridge, or place them in a colander under cold running water for a few minutes. Pat them very dry before cooking so they get golden instead of steaming in the pan.
Swap the panko for gluten-free panko. Double-check the labels on your sriracha and mayo, too.
Use 1 tablespoon of sriracha in the aioli instead of 2, or add a little extra mayo to mellow it out.
Store the components separately in airtight containers in the fridge for up to 3 days. Keep the coconut panko on the side so it stays crunchy, and slice fresh avocado when you’re ready to eat. The shrimp can be enjoyed cold or warmed briefly in a skillet.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Ingredients
For the Spicy Aioli:
- 2 Tablespoons Avocado Oil Mayo
- 1 to 2 Tablespoons Sriracha
- 1 Tablespoon Lime Juice
- ¼ Teaspoon Kosher Salt
For the Sesame Slaw
- 4 Cups Red Cabbage, finely shredded
- 3 Green Onions, thinly sliced
- 2 Tablespoons Toasted Sesame Oil
- 1 Tablespoon Rice Vinegar
- ½ Teaspoon Kosher Salt
For the Coconut Crispy Shrimp:
- 2 Tablespoons Avocado Oil
- 1 Pound Shrimp, deveined, and tail-off shrimp
- 1 ½ Teaspoons Kosher Salt, divided
- ½ Teaspoon Black Pepper
- ½ Cup Panko Bread Crumbs
- ⅓ Cup Shredded Unsweetened Coconut
For Serving:
- 2 Cups Steamed Rice
- 1 Avocado, thinly sliced
- Fresh Cilantro Leaves, chopped
- Black Sesame Seeds, optional for garnish
Instructions
- In a small bowl, whisk together all the aioli ingredients until well combined. Set aside.
- In a medium bowl, toss together the cabbage, green onions, toasted sesame oil, vinegar, and salt until well combined. Set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp and sprinkle with 1 tsp of the salt and pepper. Cook until golden brown on each side and cooked through, 2 to 3 minutes per side. Transfer the shrimp to the prepared plate and set aside. Reduce the heat to medium. Add the panko, coconut, and the remaining ½ tsp salt and toast, tossing, until the panko and coconut are golden brown, 2 to 3 min. Watch carefully so as not to burn. Set aside.
- Divide the rice among four bowls. Top with the sesame slaw and shrimp. Sprinkle the coconut bread crumbs over the top and place the sliced avocado to the side. Generously drizzle the spicy aioli over the top, followed by some cilantro. Finish with sesame seeds.
Rate & review
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