Go Back
+ servings
Print Pin
5 from 3 votes

Shrimp Coconut Fried Rice Recipe

An Easy Shrimp Coconut Fried Rice made with shrimp, white rice, vegetables, coconut oil, and mango that can be prepared within 30 minutes. It makes the perfect weeknight dinner!
Course:Main Course
Keywords:coconut fried rice, easy fried rice recipe, shrimp fried rice, shrimp fried rice recipe
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4
Calories275 kcal


  • pan
  • bowl


  • 2 bags Success® Boil-in-Bag White Rice makes 4 cups
  • 2 tablespoons soy sauce
  • 1 teaspoon ginger powder
  • 1/2 teaspoon ground black pepper pepper
  • 2 tablespoons coconut oil
  • 1 tablespoon vegetable or peanut oil
  • 1 pound jumbo shrimp (peeled, deveined, tail off)
  • Salt and freshly ground black pepper to taste
  • 1 red onion diced
  • 1 red bell pepper de-seeded and diced
  • 2-3 tablespoons unsweetened coconut flakes optional but recommended
  • 1 cup frozen mango cubes
  • 1/3 cup chopped cilantro or parsley


  • Cook the rice according to the instructions in the package, about 8-10 minutes.
  • While rice is cooking, cook the other ingredients. Start by whisking together soy sauce, ginger powder, and black pepper in a small bowl; set aside.
  • In a large skillet or wok, heat both the coconut oil and vegetable or peanut oil over medium heat. Add shrimp and cook, stirring occasionally, for about 3-4 minutes or just until turning pink; season with salt and pepper to taste and place on a plate or in a bowl using a slotted spoon.
  • Add the onion and bell pepper to the skillet, and cook over medium-low to medium heat, stirring often, until vegetables have softened, about 3 minutes. Stir in the coconut flakes and then the cubes of mango and cook, stirring constantly, for about 2 minutes.
  • Stir in the reserved soy sauce mixture and let heat for about 1 minute. Then add the rice and cook, stirring constantly, for about 2 minutes or until heated through. Stir in the cooked shrimp and adjust the salt and pepper to taste. Stir in the cilantro/parsley. Serve the shrimp coconut fried rice immediately.

Recipe Notes

Store leftovers in the fridge for up to 3 days. Freeze for up to 2 months. 


Calories: 275kcal | Carbohydrates: 13g | Protein: 25g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 286mg | Sodium: 1388mg | Potassium: 296mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1468IU | Vitamin C: 60mg | Calcium: 175mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.