Print
Overhead shot of two bowls filled with quinoa, coconut shrimp, mango salsa, lime, and cilantro

Coconut Shrimp Quinoa Bowls with Mango Salsa and Lemongrass Sauce

These Coconut Shrimp Quinoa Bowls are topped with a refreshing cucumber mango salsa and a super quick lemongrass sauce! They're packed with flavor and texture and make a great weeknight meal!

Course Main, Main Course, Seafood
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the quinoa

  • 1 3/4 cup water
  • 1 cup quinoa, rinsed

For the shrimp

  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup tapioca flour (can sub cornstarch)
  • 1 large egg + 2 egg whites
  • 1 cup finely shredded unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil

For the lemongrass sauce

  • 1 inch knob of ginger, peeled and grated
  • 3 tablespoons chopped lemongrass
  • 1 tablespoon chopped cilantro
  • juice of 1/2 a lime
  • 2 tablespoons plain Greek yogurt (can sub mayo)
  • 1 small clove of garlic
  • 1/2 cup canned coconut milk
  • 1/4 teaspoon salt

For the mango cucumber salsa

  • 1 large mango, diced
  • juice of 1 lime
  • 1 cup diced seedless cucumber
  • 2 tablespoons chopped cilantro
  • salt to taste

Instructions

  1. Make the quinoa. Bring the water to a boil. Once boiling, add quinoa and stir. Reduce heat to medium-low and cover and cook for 15-18 minutes or until all liquid is absorbed. Set aside.

  2. Prepare your dipping station for the shrimp. Put the tapioca flour in a medium bowl. Set aside. Put the egg and egg whites in a separate bowl and whisk until combined. In a separate bowl, combine the coconut, panko, and salt and stir to combine. Set aside.

  3. Make the lemongrass sauce. Combine all ingredients in a food processor and blend until smooth. Lemongrass is tough, so it probably won't get extremely smooth, and that's ok! Set aside.

  4. Make the salsa. Combine all ingredients in a bowl and season to taste with salt. Set aside.

  5. Dip the shrimp in the tapioca flour, shake off any excess, then dip in the egg mixture to coat, and lastly the coconut panko mixture until completely coated. Repeat until all shrimp are coated.

  6. Heat a large nonstick skillet to medium/high heat and add the coconut oil. Fry shrimp for 1-2 minutes per side until golden and crispy. Be careful on timing, the coconut can burn quick! If it seems like they're getting too dark, turn the heat down to medium. Fry all the shrimp (you may need to do it in batches) and set on paper towel lined plate to drain off excess oil.

  7. To serve, place shrimp on a bed of quinoa and top with salsa. Drizzle with lemongrass sauce. Serve with extra chopped cilantro and a squeeze of lime, if desired.