Nixie Neptune’s Tropical Lagoon Shrimp Bowls

Dive into flavor with Nixie Neptune’s Tropical Lagoon Shrimp Bowl — the official dish of ETI RADIO’s Mermaid Monday! This easy-to-make island delight features coconut-lime glazed shrimp nestled on pineapple-coconut jasmine rice, kissed with cucumber ribbons, avocado fans, and a shimmer of blue spirulina. It’s a beachside fantasy in every bite, perfect for pairing with your Seafoam Serenade mocktail and making waves at your next tropical gathering.

Ingredients (Serves 2-3):

For the Coconut‑Lime Shrimp

1 lb shrimp, peeled & deveined

1 tbsp coconut oil

1 tsp garlic (minced)

1 tsp ginger (minced)

1 tbsp honey

Zest of 1 lime

Juice of 1 lime

¼ cup coconut milk

½ tsp smoked paprika

½ tsp chili flakes (optional, for a spicy mermaid)

Salt to taste

For the Tropical “Lagoon” Rice

2 cups cooked jasmine rice

½ cup diced pineapple

¼ cup shredded coconut (unsweetened)

2 tbsp chopped cilantro

1 tbsp lime juice

Pinch of salt

For Mermaid Garnish

Thin cucumber ribbons

Sliced avocado

Extra lime wedges

A sprinkle of blue spirulina (optional, gives a magical lagoon shimmer)

Instructions:

1. Make the Lagoon Rice

In a bowl, combine warm jasmine rice with pineapple, shredded coconut, cilantro, lime juice, and a pinch of salt.

Toss gently until everything looks like a tropical shoreline.

2. Cook the Shrimp

Heat coconut oil in a skillet over medium.

Add garlic and ginger; sauté until fragrant.

Add shrimp and cook 1–2 minutes per side.

Stir in honey, lime zest, lime juice, coconut milk, paprika, and chili flakes.

Simmer 2–3 minutes until the sauce thickens and coats the shrimp in a glossy, mermaid‑approved glaze.

3. Assemble the Bowls

Spoon the lagoon rice into bowls.

Top with the coconut‑lime shrimp.

Add cucumber ribbons and avocado slices for that undersea elegance.

Dust lightly with blue spirulina for a shimmering “lagoon glow.”