Pineapple Shrimp Bowls

Pineapple Shrimp Bowls

These vibrant bowls are a delightful combination of sweet, savory, and spicy flavors. The juicy shrimp and colorful vegetables nestled on a bed of fluffy rice are all contained within a beautiful edible pineapple “bowl.“

Ingredients:

• For the pineapple bowls:
  • 1 large pineapple
• For the shrimp marinade:
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (adjust for spice preference)
• For the shrimp and vegetables:
  • 1 pound large shrimp, peeled and deveined
  • 1 bell pepper (red, yellow, or orange), sliced
  • 1 red onion, sliced
  • 1 cup chopped fresh pineapple chunks
  • 1/2 cup cooked rice (white, brown, or coconut rice)
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for garnish

Cooking Guide:

1. Prepare the pineapple bowls: Cut the pineapple in half lengthwise, removing the core with a sharp knife. Carve out some of the flesh to create a hollowed-out bowl, leaving a 1/2-inch rim. Reserve the carved pineapple flesh for later.

2. Marinate the shrimp: In a bowl, whisk together the soy sauce, olive oil, lime juice, garlic, ginger, and red pepper flakes. Add the shrimp and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.

3. Cook the shrimp and vegetables: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Transfer the shrimp to a plate. Add the bell pepper and onion to the pan and cook for 3-4 minutes, or until softened. Add the reserved pineapple chunks and cook for an additional minute.

4. Assemble the bowls: Fill each pineapple half with cooked rice. Top with the shrimp, vegetables, and chopped fresh cilantro. Serve with lime wedges for squeezing extra citrus flavor over the bowls.

Tips:

• For a smoky flavor, grill the pineapple halves, shrimp, and vegetables instead of using a skillet.
• Add other chopped vegetables to the mix, such as broccoli florets, cherry tomatoes, or sugar snap peas.
• If you don’t have fresh pineapple for the marinade, substitute 2 tablespoons of pineapple juice.
• Don’t throw away the leftover carved pineapple! Chop it up and add it to the salsa or use it in smoothies or yogurt parfaits.
• For a creamy sauce, whisk together some mayonnaise, sriracha, and lime juice. Drizzle over the bowls before serving.