shrimp pineapple bowls
Serves 4
7 mins prep
18 mins cook
25 mins total
With a sweet, tangy ginger honey sauce and quick and easy salsa, these shrimp pineapple bowls are the perfect no-fuss dinner! After testing these bowls with precooked shrimp, fresh shrimp, frozen shrimp, and both grilling and not grilling, I've learned how to cook the perfect shrimp and also perfected the sauce. This is a 25-minute dinner that packs in 28 grams of protein and no rubbery shrimp!
Salsa
Sauce
Coconut Rice
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Thaw the shrimp if needed (I do this in a bowl of cold water).
Make the rice by adding the 2 cups white or jasmine rice, 1 1/2 cups water, and 1 can coconut milk to a stock pot and cooking as you normally do. You can instead make it in the instant pot by cooking it on high for 4 minutes with 1 1/4 cup water. Then, allow the pressure to release and add 1/4 cup of coconut milk and 1/4 tsp of salt while you stir and fluff.
Make the sauce by combining 1/4 Cup olive oil, 1/4 cup honey, 1/4 tsp ground ginger, 1/4 tsp garlic powder, 1/4 tsp cayenne powder, 2 tsp chili powder, and 1/2 tsp salt in a small jar.
Marinade the shrimp in 1/4-1/3 of the sauce for 10 minutes in a bowl. Heat a skillet over medium heat. I prefer cast iron for this.
Make the pineapple salsa while the shrimp marinades. Combine the 1/2 pineapple, 1/2 red onion, 1 avocado, 1 tbsp lime juice, and 1/4 tsp salt. Store in the fridge until ready to eat.
Make the shrimp by sautéing them with the sauce for just a few minutes on each side. You’ll know they are done when they are soft and pink. Plate it all together to serve and finish with a drizzle of the remaining sauce.
