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Marinate the Shrimp: In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, basil or parsley, salt, and pepper. Add shrimp and toss to coat. Let marinate for 15-20 minutes to infuse the flavors.
Prepare the Coconut Rice: Rinse the rice, then combine it with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork. 
Make the Strawberry-Basil Topping: In a bowl, gently combine diced strawberries, chopped basil, and lime zest. Add a pinch of salt and pepper to balance the flavors. 
Cook the Shrimp: Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side, until they turn pink and are fully cooked. 
Assemble the Bowl: Start with a base of coconut rice, layer on the lemon herb shrimp, and finish with a spoonful of the strawberry-basil topping. Garnish with extra lime zest if you like.
This bowl is a refreshing combination of savory, sweet, and citrusy flavors, making it a delightful, tropical-inspired meal! 
