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Grilled Shrimp Bowl Creamy: A Savory & Creamy Seafood Feast
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Grilled Shrimp Bowl Creamy

A savory and creamy seafood feast featuring smoky grilled shrimp, velvety coconut sauce, tender rice, and a vibrant topping of avocado and pineapple. Balanced with smoky, sweet, and spicy flavors, this dish is as nourishing as it is indulgent.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Large shrimp (peeled and deveined) 1 pound
  • Red onion ½ medium, thinly sliced
  • Garlic 3 cloves, minced
  • Fresh lime 1, juice and zest
  • Chipotle chili (in adobo) or jalapeño 1 tbsp
  • Rice (long grain or jasmine) 1 cup, cooked
  • Avocado 1 ripe, cubed
  • Coconut milk ½ cup
  • Unsalted butter or olive oil 2 tbsp
  • Sea salt and pepper to taste
  • Fresh cilantro 1 handful, chopped
  • Green onion 1 stalk, thinly sliced
  • Pineapple chunks ¼ cup
  • Shredded coconut (optional) ¼ cup

Method
 

  1. Marinate shrimp with garlic, lime juice and zest, and a pinch of cayenne for 15 minutes.
  2. Grill the shrimp until pink and slightly charred, about 2-3 minutes per side.
  3. In a pan, sauté the red onion with butter or olive oil until translucent.
  4. Add minced garlic and chipotle to the pan, sauté for 1-2 minutes.
  5. Pour in the coconut milk, stir well, and cook for 5 minutes to create a velvety sauce.
  6. Stir in cooked rice, season with salt and pepper, and heat through.
  7. Top with grilled shrimp, cubed avocado, pineapple chunks, fresh cilantro, and green onion.
  8. Sprinkle with optional shredded coconut before serving.

Notes

Adjust heat by increasing or reducing the amount of chipotle chili or jalapeño.
Use cooked rice in advance and keep it warm.
Fresh pineapple is ideal, but drained canned pineapple can be used. Reduce added sugar if using canned.
Cashew cream can be used as a non-dairy alternative to coconut milk.