Coconut Chili Shrimp Pita Bowls with Creamy Avocado Slaw

These Coconut Chili Shrimp Pita Bowls are the ultimate quick‑fire protein punch, blending smoky coconut, fiery chili, and silky avocado for a flavor explosion. Perfect for busy weeknights or a hearty lunch, it’s all cooked in under 30 minutes. Let the bright slaw and warm pita wrap bring sunshine to your plate.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb large shrimp, peeled and deveined (cut in half if >1")
• 1 cup shredded coconut flakes
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt & pepper, to taste
• 4 whole‑wheat pita breads, cut into wedges
• 1 cup cooked quinoa (optional)
• 1 ripe avocado, diced
• 1 cup shredded red cabbage
• 1 cup sliced cucumber
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1 tbsp Greek yogurt
• 1 tsp lime zest
• Fresh cilantro, for garnish
• Red chili flakes, optional

Instructions

1. 1. In a large bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
2. 2. Toss shrimp in the spice mix until fully coated. Heat 1 tbsp olive oil in a skillet over medium‑high heat and cook shrimp for 2–3 min per side until pink, then set aside.
3. 3. While shrimp cooks, toast pita wedges in a dry skillet or oven until lightly browned, about 3 min.
4. 4. In a small bowl, mix avocado, lime juice, honey, Greek yogurt, and lime zest to create the creamy slaw; season with salt, pepper, and a pinch of chili flakes if desired.
5. 5. Stir shredded coconut into the avocado mixture until evenly coated.
6. 6. Assemble bowls: layer cooked quinoa (if using) at the bottom, top with pita wedges, then a generous portion of shrimp, and finally sprinkle with avocado‑coconut slaw.
7. 7. Garnish with fresh cilantro, shredded cabbage, cucumber slices, and a final drizzle of lime zest.
8. 8. Serve immediately with extra lime wedges on the side for a bright finish.

Chef's Note

For an even zing, sprinkle a pinch of cayenne pepper into the chili mixture. The coconut adds subtle sweetness that balances the heat beautifully.

Make-Ahead Tips

The avocado‑coconut slaw can be prepped up to 2 days ahead and stored in an airtight container in the fridge. Stir before serving to bring back the creamy texture.

Substitutions

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