Crunchy Coconut Shrimp Bowls with Spicy Aioli

Two bowls of rice topped with shrimp, sliced avocado, shredded cabbage, green onions, cilantro, sauce, and sesame seeds, surrounded by ingredients like black sesame seeds and fresh cilantro on a beige surface.

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Crunchy Coconut Shrimp Bowls with Spicy Aioli

These Crunchy Coconut Shrimp Bowls are layered with steamed rice, a tangy sesame slaw, golden shrimp, creamy avocado, and a toasted coconut panko crunch that goes over everything. A drizzle of spicy sriracha aioli ties it all together, and the whole bowl tastes like something you'd order at a beachside spot in Hawaii.

Course Main Course

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 580kcal

Author Nicole Modic

Equipment

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.

Video

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