🌴 Coconut Garlic Shrimp & Sweet Potato Rice Bowl is a tropical-inspired dish that pairs tender, garlic-infused shrimp with creamy coconut sauce and nutrient-packed sweet potato rice. Fresh avocado and a squeeze of lime bring a bright, refreshing finish. 🥥✨
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🧾 Ingredients (Serves 2–3)
🍤 Garlic Coconut Shrimp
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil or butter
• 1 clove garlic, minced 🧄
• Salt & pepper to taste
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🥥 Creamy Coconut Sauce
• 2 tbsp coconut cream
• 1 tbsp heavy cream or coconut milk
• 1 clove garlic, minced 🧄
• ½ tsp grated ginger (optional)
• Salt & pepper to taste
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🍠 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
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🥑 Garnish
• ½ avocado, sliced
• 1 lime, cut into wedges
• 1 tbsp fresh cilantro, chopped (optional)
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🔥 Instructions
1. 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.
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2. 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.
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3. Make the Creamy Coconut Sauce
• In the skillet, 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.
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4. 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.
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✨ A creamy, nutrient-packed meal that’s light, fresh, and satisfying.
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