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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