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Air fryer coconut shrimp bowls with rice, avocado, and pineapple cucumber salsa topped with lime

Air Fryer Coconut Shrimp Bowls

4.50 from 2 votes
Crispy air fryer coconut shrimp, fluffy rice, fresh pineapple salsa, and a sweet-and-tangy honey chili lime sauce come together for a colorful dinner that takes just 25 minutes to make and has 31 grams of protein per serving.
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Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings : 2 servings

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Equipment

Ingredients

For the coconut shrimp
  • 12 oz raw shrimp, peeled and deveined
  • ⅔ cup shredded unsweetened coconut
  • 1 large egg
  • ½ tsp salt
  • cooking spray or olive oil spray
For the honey–chili–lime sauce
  • 2 tbsp honey
  • 1 tbsp sriracha
  • juice and zest of 1 lime
  • 1 garlic clove, grated
  • ½ tsp chili flakes
  • pinch of salt
For the pineapple salsa
  • 1 cup fresh pineapple, finely chopped
  • 1 cup cucumber, diced
  • 1 tbsp lime juice
  • pinch of salt
  • Optional: chopped cilantro or green onion
For serving
  • 1½ cups microwave white or brown rice, warmed
  • Optional toppings: sliced avocado, green onions, sesame seeds
Start Cooking

Instructions
 

  1. Prepare the coconut coating
    In a shallow bowl, beat the 1 large egg. In a second bowl, mix ⅔ cup shredded unsweetened coconutand ½ tsp salt.
  2. Coat the shrimp
    Dip each of the 12 oz raw shrimp into the egg, then press into the coconut mixture until evenly coated.
  3. Air fry the shrimp
    Arrange the shrimp in a single layer and spray the tops with cooking spray or olive oil spray. Air fry at 400°F (200°C) for 8 to 10 minutes until golden and cooked through.
  4. Make the Honey Chili Lime sauce
    Whisk together the 2 tbsp honey, 1 tbsp sriracha, juice and zest of 1 lime, 1 garlic clove(grated), ½ tsp chili flakes, and a pinch of salt until smooth.
    Shortcut option: Swap the homemade sauce for a store-bought sweet chili sauce if preferred.
  5. Make the pineapple salsa
    Finely chop 1 cup fresh pineapple and 1 cup cucumber. Toss with 1 tbsp lime juice, and a pinch of salt until combined. Add cilantro or green onions if using.
  6. Assemble the bowls
    Divide the warm rice between two bowls. Top with coconut shrimp and pineapple salsa. Drizzle with sauce and finish with any optional toppings.

Nutrition

Calories: 597kcalCarbohydrates: 80gProtein: 31gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 214mgSodium: 1752mgPotassium: 697mgFiber: 9gSugar: 28gVitamin A: 565IUVitamin C: 50mgCalcium: 144mgIron: 3mg