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Tropical Shrimp Rice Bowl

Juicy shrimp and caramelized pineapple are tossed in a sweet-tangy lime chili sauce.
Serve the mixture over fluffy cilantro jasmine rice.
This easy tropical shrimp rice bowl makes 2 servings in about 30 minutes.
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Prep Time 15 minutes
Course Main Course
Cuisine Tropical Inspired

Ingredients
  

Rice

  • 3 cups cooked jasmine rice
  • 1/2 tablespoon fresh minced cilantro
  • Salt

Shrimp

  • 1/2 lb shrimp
  • 1 tablespoon lime juice
  • 2 tablespoons pineapple juice
  • 1/4 –1/2 teaspoon chili powder
  • Salt to taste
  • 1 tablespoon cooking oil

Sauce

  • 8 oz can pineapple chunks drained, juice reserved
  • 1/2 cup pineapple juice
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • Zest from 1 lime
  • Juice from 1 lime
  • 1/2 teaspoon chili powder
  • 1 tablespoon fresh minced cilantro
  • 1 tablespoon cooking oil

Instructions
 

  • Cook the jasmine rice in lightly salted water according to the package directions. Fluff the cooked rice and fold in the fresh cilantro. Set aside.
  • Prepare the sauce by whisking together pineapple juice, soy sauce, honey, lime juice, lime zest, chili powder, and cilantro. Set aside.
  • Peel, devein, and rinse the shrimp. Place them in a bowl with lime juice, pineapple juice, chili powder, and salt. Toss to coat and let them marinate briefly while the pan heats.
  • Preheat a large skillet over medium-high heat for a few minutes. Add 1 tablespoon of oil.
  • Once the pan is hot, remove the shrimp from the marinade and add them to the skillet. Do not overcrowd the pan. Sear the shrimp without moving them until they become pink and opaque, then flip and cook the other side until opaque. Transfer the shrimp to a plate.
  • Lower the heat to medium and add a little more oil if needed. Add the drained pineapple chunks and cook until they develop lightly browned, caramelized edges.
  • Stir the sauce once more, then pour it into the skillet with the pineapple. Stir and simmer for 2–3 minutes.
  • Return the shrimp to the skillet and quickly toss everything together. This Tropical Shrimp Rice Bowl is best served immediately.
  • Divide the cooked rice between two bowls and top evenly with the shrimp, caramelized pineapple, and sauce.

Notes

For a heartier meal, add sliced avocado, cucumber, shredded cabbage, or steamed vegetables. Brown rice or coconut rice can also replace jasmine rice.
If using frozen shrimp, thaw them completely and pat them dry before marinating. Choose shrimp without added alcohol-based ingredients and use halal-certified soy sauce or other ingredients when required by your dietary standards.