Crispy Coconut Shrimp Bowls ~ TO BE TASTY

For the Coconut Shrimp Bowl:
- 1 ½ lb coconut shrimp (either homemade or frozen)
- 4 cups cooked rice (jasmine, basmati, or coconut rice)
Creamy Honey Lime Dressing:
- ¼ cup mayo
- ¼ cup Greek yogurt (or dairy-free yogurt for a dairy-free option)
- ¼ cup honey
- 2 tbsp lime juice (fresh is best)
- 1 tsp Dijon mustard
- A pinch of salt and pepper
Herby Cucumber Salad:
- 4 mini cucumbers (sliced thinly, or 1 English cucumber)
- 2 cups thinly sliced romaine hearts
- 1 large avocado (diced)
- ¼ cup basil, cilantro, and mint (chopped)
- 2 tbsp white onion (thinly sliced)
- 2 tbsp chopped peanuts (plus more for garnish)

Cook the Shrimp & Rice:
- Prepare your coconut shrimp either by baking homemade shrimp or by using frozen coconut shrimp.
- Cook the rice (jasmine, basmati, or coconut rice works great).
Make the Creamy Honey Lime Dressing:
- Whisk together the mayo, Greek yogurt, honey, lime juice, Dijon mustard, salt, and pepper in a small bowl.
Prepare the Herby Cucumber Salad:
- Combine the sliced cucumbers, romaine hearts, diced avocado, fresh herbs (basil, cilantro, mint), white onion, and chopped peanuts in a medium mixing bowl.
- Drizzle about ⅓ of the dressing over the salad and toss everything together.
Assemble the Bowls:
- Divide the cooked rice between bowls.
- Top with coconut shrimp, the herby cucumber salad, and diced mango.
- Drizzle the remaining dressing over the top or use it as a dipping sauce for the shrimp.

Shrimp: If you’re using frozen coconut shrimp, it’s a quick meal, but if you’re making them from scratch, plan for about 20 extra minutes for preparation.
Rice: Jasmine or basmati rice works well, but you can elevate the dish by using coconut rice for an extra flavor kick.
Cucumbers: Mini cucumbers are extra crunchy, but feel free to substitute with an English cucumber or field cucumbers (just peel and deseed them).

Crispy Coconut Shrimp Bowls