Tropical Shrimp Rice Bowl

This Tropical Shrimp Rice Bowl is a quick and delicious dish that combines the sweet flavors of pineapple with the savory richness of shrimp, all served on a bed of cilantro rice. It’s a perfect, light dinner or lunch for summer, with a wonderful balance of citrusy, sweet, and slightly spicy flavors.

Ingredients

For the Rice:

3 cups cooked jasmine rice
½ tablespoon fresh minced cilantro
Salt, to taste

For the Shrimp:

½ lb shrimp, peeled and deveined
1 tablespoon lime juice
2 tablespoons pineapple juice
¼ to ½ teaspoon chili powder (to taste)
Salt, to taste

For the Sauce:

8 oz can of pineapple chunks (drained, but save the juice)
½ cup pineapple juice
3 tablespoons soy sauce
2 tablespoons honey
Zest from 1 lime
Juice from 1 lime
½ teaspoon chili powder
1 tablespoon fresh minced cilantro

Directions

Cook the Rice: Cook the jasmine rice in slightly salted water according to package instructions. Fluff the rice once cooked, then fold in fresh cilantro and set aside.
Prepare the Shrimp: Mix the shrimp with lime juice, pineapple juice, chili powder, and salt. Let the shrimp marinate for a few minutes.
Make the Sauce: In a bowl, combine pineapple juice, soy sauce, honey, lime juice, lime zest, chili powder, and cilantro. Set aside.
Cook the Shrimp: Preheat a pan over medium to medium-high heat. Add 1 tablespoon of oil and sear the shrimp on both sides until pink and opaque (about 2-3 minutes per side). Remove and set aside.
Cook the Pineapple: In the same pan, add more oil if needed and sear the drained pineapple chunks until browned.
Combine: Add the sauce to the pan with pineapple and let it simmer for 2-3 minutes. Stir in the cooked shrimp and mix everything well.
Serve: Divide the rice between two bowls and top with the shrimp and pineapple mixture. Garnish with fresh cilantro.

Nutrients (Approximate per serving)

Calories: 500 kcal
Carbohydrates: 114g
Protein: 10g
Fat: 1g
- Saturated Fat: 0.2g
Sodium: 1527mg
Fiber: 3g
Sugar: 41g

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