Coconut Shrimp Bowl

This Healthy Coconut Shrimp Bowl recipe is perfect for anyone looking for a flavorful, balanced meal that's quick to prepare. With protein-packed shrimp, creamy coconut rice, and fresh, crunchy vegetables, this bowl offers a delightful combination of textures and tastes. Plus, it's ideal for those with Chronic Kidney Disease (CKD) due to its low potassium content and easy-to-digest ingredients.

As a Registered Dietitian with over 25 years of experience, I specialize in crafting recipes that meet the nutritional needs of individuals with Chronic Kidney Disease (CKD). My expertise ensures that every recipe, including this Cilantro Rice Shrimp Bowl, aligns with kidney-friendly dietary guidelines while still being delicious and satisfying. Through years of helping others manage CKD, I’m committed to providing meals that support overall health without sacrificing flavor.

Perfectly Done Shrimp Bowls

This Healthy Shrimp Bowl is an excellent choice for those managing Chronic Kidney Disease (CKD), as it incorporates low-potassium ingredients like white rice, shrimp, and cucumbers. The recipe is designed to be easy on the kidneys, while still providing essential nutrients like protein and healthy fats. Additionally, the quick pickled onions add a burst of flavor without adding unnecessary sodium, making this dish both flavorful and kidney-friendly.

We have other fish and shellfish entrees for kidney disease, and we love to make these with our Cherry Pie Filling Salad for dessert. This is delicious with any of our kidney friendly salads.

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Ingredients In A Shrimp Rice Bowl

The ingredients in this Shrimp Bowl with Rice come together to create a perfect balance of flavors and textures. From the creamy coconut rice to the tangy pickled onions and spicy shrimp, each component is carefully selected to provide both nutrition and taste.

Ingredients for healthy shrimp bowl
  • White rice – Provides a neutral base for the bowl, balancing the flavors of the shrimp and vegetables.
  • Canned coconut milk – Adds a rich, creamy texture to the rice with a subtle sweetness.
  • Water – Used to cook the rice to the perfect consistency.
  • Coconut oil – Infuses the shrimp and rice with a mild coconut flavor and healthy fats.
  • Lime juice – Offers a tangy brightness to balance the richness of the coconut milk.
  • Cilantro – Brings a fresh, herbaceous flavor to the dish.
  • Raw shrimp, peeled and deveined – A lean source of protein that cooks quickly and pairs well with bold spices.
  • Garlic powder – Enhances the shrimp’s flavor with a savory and aromatic note.
  • Chili powder – Adds a mild heat that complements the shrimp and coconut rice.
  • Smoked paprika – Introduces a smoky, slightly sweet depth to the shrimp seasoning.
  • Dried oregano – Lends an earthy herb flavor to balance the spices.
  • Black pepper – Provides a mild kick and enhances the overall flavor.
  • Red onion – Used for the pickled onions, offering a sharp and slightly sweet crunch.
  • White vinegar – Key ingredient for the quick pickling process, giving the onions a tangy punch.
  • Sugar – Balances the acidity of the vinegar in the pickled onions.
  • Shredded carrots – Adds a refreshing crunch and vibrant color to the bowl.
  • Cucumbers, sliced – Provides a cool, crisp element to the bowl, balancing the warm, spicy shrimp.

See recipe card for quantities.

How To Make A Shrimp Bowl

Making this Easy Shrimp Bowl is simple and quick, with just a few steps to bring everything together. From cooking the flavorful coconut rice to preparing the spiced shrimp and quick pickled red onions no cook, you’ll have a delicious, CKD-friendly meal ready in no time.

Step 1 of Shrimp Bowls
  1. Cook the coconut rice. Rinse the rice before cooking. Add the rice, coconut milk and water to a medium saucepan over medium heat. Bring the mixture to a boil, and then reduce the heat to a simmer, cover and cook until all liquid is absorbed (about 15-18 minutes).

2. Once the rice is done, remove from heat, add in 2 tablespoons of coconut oil, the lime juice and the cilantro and combine.

Step 2 Shrimp Bowls

3. Make the pickled red onions: Thinly slice the onion and set aside. Add the vinegar, water and sugar to a bowl or a mason jar with a lid and stir or shake to combine until all the sugar is dissolved. Add onions and let them soak for 5-20 minutes.

Step 3 Shrimp Bowls

4. Cook the shrimp: Add 1 tablespoon of coconut oil to a large nonstick skillet over medium high heat. Lay the shrimp out and pat dry.

5. Mix together the garlic powder, chili powder, smoked paprika, oregano and pepper. Add the spices and the shrimp to a plastic bag and shake to coat well.

6. Add the shrimp to the skillet, arranging them in a single layer and cook 1-2 minutes per side until the shrimp is pink and opaque. Transfer the cooked shrimp to a plate and set aside.

Step 4 Shrimp Bowls

7. Assemble the bowls - add ½ cup of rice to the bottom of the bowl, top with ¼ of the shrimp, and ¼ cup shredded carrots, ½ cucumber, and ¼ of the pickled onions.

Hint: Make the no cook quick pickled red onions in advance to allow the flavors to develop. You can store them in the fridge for up to a week.

Variations For A Healthy Shrimp Bowl

If you're looking to modify this Shrimp Bowl recipe while keeping it kidney-friendly, there are several easy ways to adapt the recipe. These variations offer tasty alternatives that still align with a CKD diet, allowing for more flexibility based on your needs.

  • Zucchini noodles – Use spiralized zucchini instead of rice for a low-potassium, low-carb alternative.
  • Cauliflower rice – Swap out the white rice for cauliflower rice to reduce carbohydrates and increase fiber.
  • Grilled chicken – Replace shrimp with grilled chicken breast for a lower-phosphorus, high-protein option.

Storage

To store your Healthy Shrimp Bowl, follow these guidelines:

  • Pickled onions: These can be stored in the fridge in a sealed container for up to 1 week, and they’ll continue to develop flavor as they sit.
  • Shrimp: Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
  • Rice: The coconut rice can be stored in the fridge for up to 4 days. Reheat with a splash of water to maintain moisture.

Top tip

Meal prep friendly – cook extra rice and shrimp, then store them separately in the fridge for easy assembly during the week.

FAQs For Shrimp Bowl Recipe

Can I use frozen shrimp for this recipe?

Yes, just make sure to fully thaw and pat the shrimp dry before cooking to ensure even seasoning and a good sear.

Can I meal prep this recipe?

Yes, prepare the shrimp, rice, and veggies ahead of time. Store them separately in the fridge and assemble the bowls when ready to eat.

What other veggies can I add?

Low-potassium vegetables like bell peppers, zucchini, or spinach can be added to customize the bowl while keeping it CKD-friendly.

Recent Kidney Friendly Recipes

Looking for other recipes like this? Try these:

Pairing with Shrimp Bowls

These are my favorite dishes to serve with healthy shrimp bowl recipes:

If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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Shrimp Bowls Recipe

Bowl of Perfectly Done Shrimp Bowls

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This Healthy Shrimp Bowl combines creamy coconut rice, spiced shrimp, and fresh vegetables for a flavorful and kidney-friendly meal. It's quick, easy, and perfect for a healthy weeknight dinner.

  • Author: Mathea Ford, MBA, RDN, LD
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Stove Top
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Scale

1 cup white rice
1 cup canned coconut milk
1 cup water
3 tablespoon coconut oil
2 tablespoon lime juice
½ cup cilantro, roughly chopped
8 ounces raw shrimp, peeled and deveined
2 teaspoon garlic powder
2 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon black pepper
1 /2 medium red onion
¾ cup white vinegar
¼ cup water
1.5 tablespoon sugar
1 cup shredded carrots
2 cucumbers, sliced

Instructions

1. Cook the coconut rice. Rinse the rice before cooking. Add the rice, coconut milk and water to a medium saucepan over medium heat. Bring the mixture to a boil, and then reduce the heat to a simmer, cover and cook until all liquid is absorbed (about 15-18 minutes).
2. Once the rice is done, remove from heat, add in 2 tablespoons of coconut oil, the lime juice and the cilantro and combine.
3. Make the pickled red onions: Thinly slice the onion and set aside. Add the vinegar, water and sugar to a bowl or a mason jar with a lid and stir or shake to combine until all the sugar is dissolved. Add onions and let them soak for 5-20 minutes.
4. Cook the shrimp: Add 1 tablespoon of coconut oil to a large nonstick skillet over medium high heat. Lay the shrimp out and pat dry.
5. Mix together the garlic powder, chili powder, smoked paprika, oregano and pepper. Add the spices and the shrimp to a plastic bag and shake to coat well.
6. Add the shrimp to the skillet, arranging them in a single layer and cook 1-2 minutes per side until the shrimp is pink and opaque. Transfer the cooked shrimp to a plate and set aside.
7. Assemble the bowls - add ½ cup of rice to the bottom of the bowl, top with ¼ of the shrimp, and ¼ cup shredded carrots, ½ cucumber, and ¼ of the pickled onions.

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