Description
This Coconut Garlic Shrimp & Sweet Potato Rice Bowl is a nourishing and flavorful dish featuring juicy shrimp in a creamy coconut garlic sauce, served over tender sweet potato rice and topped with fresh avocado, lime, and cilantro.
Ingredients
Units
Scale
- Garlic Coconut Shrimp
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil or butter
- 1 clove garlic, minced
- Salt & pepper to taste
- Creamy Coconut Sauce
- 2 tbsp coconut cream
- 1 tbsp heavy cream or coconut milk
- 1 clove garlic, minced
- 1/2 tsp grated ginger (optional)
- Salt & pepper to taste
- Sweet Potato Rice
- 2 medium sweet potatoes, peeled and grated into “rice”
- 1 tbsp olive oil or butter
- 1 clove garlic, minced
- Salt & pepper to taste
- Garnish
- 1/2 avocado, sliced
- 1 lime, cut into wedges
- 1 tbsp fresh cilantro, chopped (optional)
Instructions
- Prepare the Sweet Potato Rice
Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant. Stir in grated sweet potatoes and season with salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until tender. Remove from skillet and keep warm. - Cook the Shrimp
In the same skillet, heat more olive oil over medium heat. Add garlic and cook until fragrant. Season shrimp with salt and pepper, then sauté until pink and fully cooked, about 2–3 minutes per side. Remove shrimp from skillet and keep warm. - Make the Creamy Coconut Sauce
Reduce heat to medium-low. Add coconut cream, heavy cream (or additional coconut milk), garlic, and ginger. Cook gently, stirring frequently, until the sauce thickens slightly. Season with salt and pepper to taste. - Combine & Serve
Toss cooked shrimp in the coconut garlic sauce until well-coated. Serve shrimp over sweet potato rice. Garnish with avocado slices, a squeeze of lime, and chopped cilantro if desired. Drizzle additional coconut garlic sauce on top before serving.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Add red pepper flakes for a hint of spice.
- Make ahead by prepping sweet potato rice and sauce in advance.
- Use frozen shrimp if fresh is unavailable—just thaw completely before cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 215mg