Coconut Shrimp Bowl with Ginger Rice and Broccoli is a crispy shrimp bowl recipe perfect for easy dinners, delivering crunchy coconut coating, flavorful rice, and balanced textures. Coconut-panko shrimp are fried until golden and served over ginger rice with steamed broccoli and sweet chili sauce.
If you like this bowl recipe, you may also love our Salmon Rice Bowl, or our Poke Bowl with Seared Ahi Tuna.
Coconut Shrimp Bowl Recipe at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 20 minutes
- 🧊 Optional Chill: 15 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Fried shrimp with steamed vegetables
- 🍽️ Cuisine (or General Category): Asian-inspired shrimp bowl
- 👩🍳 Pair With: sweet chili sauce, Asian Cucumber Salad or Sunomono, edamame
- ⭐ Difficulty Level: Moderate
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Chilling the breaded shrimp briefly before frying helps the coconut coating stay attached during cooking. ~Jami
Why We Love This Recipe
- Deliciously Crispy Coconut Shrimp: The perfect blend of sweetened coconut and panko creates a satisfying crunch.
- Fragrant Ginger Rice: The Vigo Coconut Ginger Rice adds a unique and aromatic flavor.
- Quick and Easy: Ready in just 45 minutes, ideal for busy weeknights.
- Family-Friendly: A complete meal that appeals to both kids and adults.
Key Ingredients
- Shrimp: Use extra-large, peeled, and deveined shrimp for the best results.
- Flour Mixture: Combine flour, garlic powder, and salt for a light coating.
- Eggs: Beaten to help the coconut-panko mixture adhere.
- Coconut and Panko: A blend of sweetened shredded coconut and panko breadcrumbs for the crispy coating.
- Peanut Oil: Perfect for frying, giving a light and crispy finish.
- Vigo Coconut Ginger Rice: Convenient and flavorful, this rice cooks up quickly and pairs perfectly with the shrimp.
- Broccoli Florets: Steamed until tender-crisp for a healthy side.
- Sweet Chili Sauce: A tangy and sweet dip that complements the coconut shrimp.
- Green Onions: Sliced thinly for a fresh garnish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Shrimp: Use chicken tenders or tofu for a non-seafood option.
- Coconut Ginger Rice: Try our Fluffy Instant Pot Coconut Rice.
- Peanut Oil: Substitute with another high-smoke-point frying oil.
- Sweet Chili Sauce: Swap with a spicy mayo or teriyaki sauce.
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How to Make a Shrimp Bowl Recipe with Coconut Shrimp and Ginger Rice
STEP ONE: Prepare the Breading Station
Combine flour, garlic powder, and salt in a small bowl. Set up a breading station with three dishes: flour mixture, beaten eggs, and a mix of shredded coconut and panko breadcrumbs.
STEP TWO: Bread the Shrimp
Hold each shrimp by the tail, dredge in flour mixture, dip in beaten eggs, and coat with the coconut-panko mixture. Refrigerate the coated shrimp for about 15 minutes.
STEP THREE: Cook the Shrimp
Preheat the deep fryer to 350°F (175°C). Fry the shrimp until golden brown and crispy, about 2-3 minutes. Drain on a paper towel-lined plate.
STEP FOUR: Prepare the Rice and Broccoli
Cook the Vigo Coconut Ginger Rice according to package instructions. Steam the broccoli until tender-crisp, about 4-5 minutes.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pat shrimp dry before breading to help the coating adhere better.
✔️ DO Refrigerate the breaded shrimp before frying to prevent the coating from falling off.
❌ DO NOT Overcrowd the fryer. Keep the oil between 325-350°F for even frying.
Storage
Store leftover coconut shrimp in an airtight container in the refrigerator for 1-2 days. Reheat the shrimp in the oven at 350°F (175°C) for 10 minutes to retain crispiness.
Recipe FAQs
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before breading to ensure the coating adheres properly.
Shrimp bowls typically contain jasmine rice, ginger rice, cilantro lime rice, or sushi rice.
If you want to try a different dipping sauce, consider using spicy mayo, teriyaki sauce, or lime cilantro dressing.
More Shrimp Recipes You'll Love ♥️
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📖 Recipe
Coconut Shrimp Bowl with Ginger Rice and Broccoli
Equipment
- Deep fryer or heavy-bottomed pot
- Mixing bowls
- Steamer basket
- Baking sheet
- Slotted spoon
Ingredients
Coconut Shrimp
- 1 pound extra-large shrimp peeled and deveined
- 1 ½ cups sweetened shredded coconut
- ½ cup panko breadcrumbs
- ¼ cup all-purpose flour
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- peanut oil for frying
Shrimp Bowl
- 1 (8 ounce) package Vigo Coconut Ginger Rice prepared
- 2 cups broccoli florets steamed
For Serving
- Sweet chili sauce
- green onions sliced thinly, for garnish
Instructions
- In a small bowl, combine the flour, garlic powder, and salt. Set up a breading station with three shallow dishes: one with the flour mixture, another with beaten eggs, and a third with a mixture of shredded coconut and panko breadcrumbs.
- Hold each shrimp by the tail, dredge it in the flour mixture, dip it in the beaten eggs, and coat it thoroughly with the coconut-panko mixture, pressing gently to adhere.
- Place the coated shrimp on a baking sheet in a single layer and refrigerate for about 15 minutes to set the coating.
- Preheat the deep fryer to 350°F (175°C).
- Carefully lower the coated shrimp into the hot oil, ensuring not to overcrowd the fryer basket. Fry for about 2-3 minutes, until the shrimp is golden brown and the coating is crispy.
- Use a slotted spoon to remove the cooked shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
- Follow the package instructions to cook the Vigo Coconut Ginger Rice. This typically involves combining the rice with water and a small amount of oil, then simmering until the rice is tender and infused with coconut and ginger.
- While the shrimp and rice are cooking, steam the broccoli florets until tender-crisp, about 4-5 minutes.
- In each serving bowl, place a generous scoop of coconut ginger rice. Add a portion of steamed broccoli on one side. Arrange the crispy coconut shrimp on top of the rice and broccoli.
- Serve with sweet chili sauce on the side and garnish with sliced green onions.
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Notes
- Chill the coated shrimp before frying.
- Fry in batches to prevent overcrowding.
- Press the coconut coating onto the shrimp firmly.
- Serve immediately for the crispiest texture.
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