Grilled Shrimp Pineapple Bowls Recipe

Grilled Shrimp Pineapple Bowls

This recipe is a delightful and healthy way to enjoy summer flavors. The sweetness of the pineapple pairs perfectly with savory grilled shrimp, and the vibrant vegetables add a touch of freshness.

Ingredients:

• 1 pineapple (cut in half lengthwise)
• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Chopped fresh cilantro, for garnish (optional)
• Cooked rice or quinoa, for serving

Cooking Guide:

1. Prepare the marinade: In a large bowl, whisk together olive oil, lime juice, soy sauce, garlic, chili powder, smoked paprika, salt, and pepper. Add the shrimp and toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Preheat the grill: Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are hot and ashy.
3. Grill the pineapple: Brush the cut sides of the pineapple halves with olive oil. Place them cut-side down on the preheated grill. Grill for 5-7 minutes per side, or until softened and lightly charred.
4. Grill the vegetables and shrimp: Remove the pineapple from the grill and set aside. Add the bell peppers, onion slices, and shrimp to the grill. Grill the vegetables for 3-4 minutes per side, or until tender-crisp. Grill the shrimp for 2-3 minutes per side, or until cooked through and opaque.
5. Assemble the bowls: Carefully scoop out some of the flesh from the center of each pineapple half to create a well. Fill the wells with cooked rice or quinoa. Top with grilled shrimp, vegetables, and any remaining marinade. Garnish with chopped cilantro (optional) and serve immediately.

Tips:

• Soak the wooden skewers in water for at least 30 minutes before grilling the shrimp to prevent them from burning.
• Use wooden or metal skewers to thread the shrimp for easier grilling.
• Don’t overcook the shrimp. They will become tough and rubbery.
• For a spicier dish, add a pinch of cayenne pepper to the marinade.
• Substitute other vegetables like zucchini, broccoli florets, or asparagus for the bell peppers and onion.
• If you don’t have a grill, you can cook the shrimp and vegetables in a skillet over medium-high heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.