Coastal Chili-Lime Shrimp Bowl

ByLemongrass Kitchen

This Coastal Chili Lime Shrimp Bowl is a fresh, Vietnamese‑inspired rice bowl layered with juicy shrimp, a bright mango–mint slaw, and a simple chili‑lime dressing. It’s fast, balanced, and built on the classic Vietnamese ratio of heat, acid, sweetness, and herbs — the kind of weeknight bowl that tastes restaurant‑level with minimal effort. If you’re looking for a light, flavorful shrimp bowl that comes together in under 30 minutes, this one delivers clean flavors and satisfying texture in every bite.

What makes this recipe special is the contrast — cool herbs against warm rice, juicy shrimp against crunchy slaw, lime against fish sauce. It’s the kind of bowl that tastes more complex than it is, and once you make it, you’ll understand why Vietnamese cooks rely on these flavor ratios again and again.

coastal chili lime shrimp bowl

Coastal Chili-Lime Shrimp Bowl

A quick, and I mean QUICK, Vietnamese‑inspired shrimp bowl with chili‑lime shrimp, mango–mint slaw, and avocado. Easy enough for weeknights, fresh enough for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Japanese, Mexican, Vietnamese
Servings 2

Equipment

  • Mixing bowls
  • Cutting board & knife
  • Large skillet
  • Tongs
  • Citrus juicer optional

Ingredients
  

For the Chili Lime Shrimp

  • 1 lb shrimp (peeled and deveined) meal prep by doubling the shrimp portion
  • 1 tablespoon neutral oil
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon fish sauce
  • 1 teaspoon chili paste or chili flakes
  • 1 teaspoon honey or sugar
  • Pinch of salt

For the Mango–Mint Slaw

  • 1 cup shredded cabbage
  • 1 ripe mango julienned
  • 1 small carrot shredded
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • Pinch of salt
  • 2 tablespoons fresh mint chopped

For the Bowls

  • 2 cups cooked jasmine rice
  • 1 avocado sliced
  • Fresh cilantro or more mint
  • Lime wedges

Instructions
 

Make the mango–mint slaw

  • In a bowl, combine cabbage, mango, carrot, and chopped mint.
  • Whisk lime juice, rice vinegar, fish sauce, sugar, and salt.
  • Pour over the slaw and toss. Let it sit so the flavors soften and brighten

Marinate the shrimp

  • In a separate bowl, mix oil, lime juice, lime zest, fish sauce, chili paste, honey, and salt.
  • Add the shrimp and toss to coat.
  • Let it marinate for 5–10 minutes — the fish sauce adds a distinctly Vietnamese savory depth.

Cook the shrimp

  • Heat a skillet over medium‑high.
  • Add the shrimp in a single layer and cook 1–2 minutes per side until pink and lightly caramelized.
  • Pull them off the heat as soon as they turn opaque so they stay juicy.

Assemble the Bowls

  • Add warm jasmine rice to each bowl.
  • Top with mango–mint slaw, chili lime shrimp, and sliced avocado.
  • Finish with cilantro or extra mint and a squeeze of lime.

Notes

  • Rice is interchangeable with brown rice, vermicelli noodles, kale, – the options are endless really.
  • Mint brings a fresh, Vietnamese herbiness that pairs beautifully with mango and lime.
  • For extra brightness, add a splash of lime over the shrimp right before serving.
  • Swap mango for pineapple or green papaya depending on season.
  • For more heat, add sliced fresh chili or a drizzle of nước chấm.
  • Optional: sprinkle toasted, crushed peanuts on top for a classic Vietnamese crunch.
Keyword bun bowl, healthy dinner, kale salad, lunch bowl, mango salad, noodle bowl, rice bowl, salad bowl, shrimp bowl, spicy mango, spicy shrimp, weeknight dinner

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