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Spicy Coconut Shrimp Bowl Recipe

This Spicy Coconut Shrimp Bowl Recipe combines plant-based shrimp, coconut sauce, and vegetables for a vibrant vegan bowl with attitude.

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Plant-based shrimp – 200 g
  • Coconut milk – ¾ cup
  • Cooked jasmine rice – 1½ cups
  • Broccoli florets – 1 cup
  • Red bell pepper – 1 cup sliced
  • Olive oil – 1 tablespoon
  • Garlic – 3 cloves minced
  • Ginger – 1 teaspoon grated
  • Red curry paste – 1 tablespoon
  • Soy sauce – 1 tablespoon
  • Lime juice – 1 tablespoon
  • Chili flakes – ¼ teaspoon
  • Salt – to taste
  • Fresh cilantro – 2 tablespoons chopped

Method
 

  1. Heat olive oil in a pan over medium heat.
  2. Add garlic and ginger, sauté for 30 seconds until fragrant.
  3. Add plant-based shrimp and cook for 3–4 minutes until lightly golden.
  4. Stir in red curry paste and cook for 1 minute.
  5. Pour coconut milk and soy sauce, then simmer for 5 minutes.
  6. Add broccoli and bell pepper, cooking until tender-crisp.
  7. Finish with lime juice, chili flakes, and salt.
  8. Serve hot over rice and garnish with cilantro.

Notes

Nutritional Values (Per Serving)

  • Calories: 420 kcal
  • Total Fat: 18 g
  • Saturated Fat: 7 g
  • Carbohydrates: 40 g
  • Fiber: 6 g
  • Protein: 26 g

Vitamins and Minerals (Per Serving)

  • Vitamin B12: 30%
  • Vitamin C: 75%
  • Iron: 20%
  • Magnesium: 16%
  • Potassium: 18%

Additional Notes / Tips to Enhance the Flavor

  • Add extra curry paste if boldness feels necessary.
  • Top with toasted coconut for texture confidence.
  • Let sauce thicken briefly, because patience improves power.
Because spicy bowls should feel fearless, creamy, and completely intentional.