shrimp pineapple bowls

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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!

Prep Time7

Cook Time18

Total Time25

Course: dinner

Cuisine: Cajun

Keyword: 30 minute

Servings: bowls

Calories: 701kcal

Author: Mika Kinney

Ingredients

1.5 pounds large raw shrimp peeled and deveined, if frozen, thaw in cold water
¼ Cup olive oil or avocado oil

Salsa

½ pineapple diced, fresh is best
½ red onion diced
1 avocado diced
1 tablespoon lime juice

Sauce

¼ cup honey
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon cayenne powder
2 teaspoon chili powder
1 teaspoon salt

Coconut Rice

2 cups white or jasmine rice
1 ½ cups water
1 can coconut milk

Instructions

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 ½ cups water, and 1 can coconut milkto 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 ¼ cup water. Then, allow the pressure to release and add ¼ cup of coconut milk and ¼ teaspoon of salt while you stir and fluff.
Make the sauce by combining ¼ Cup olive oil, ¼ cup honey, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder, ¼ teaspoon cayenne powder, 2 teaspoon chili powder, and ½ teaspoon salt in a small jar.
Marinade the shrimp in ¼-1/3 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 ½ pineapple, ½ red onion, 1 avocado, 1 tablespoon lime juice, and ¼ teaspoon 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.

Video

Notes

If you have leftovers, store the components of this dinner separately. The shrimp will last 2-3 days in an airtight container, but the rice and salad will last 4 days. And, we want to be able to reheat the shrimp for just a few minutes, the rice as noted below, and keep the salsa cold.

To reheat rice, add a splash of water to the serving you water to reheat. Heat in the microwave for 30 seconds to 1 minute, and it’ll be perfectly soft again!

Nutrition