Tropical Shrimp Rice Bowl

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 cups cooked jasmine rice

1/2 Tbsp fresh minced cilantro

Salt

1/2 lb shrimp

1 tbsp lime juice

2 Tbsp pineapple juice

1/4-1/2 tsp chili powder (to taste)

Salt (to taste)

8 oz can of pineapple chunks (drain but save the juice)

1/2 cup pineapple juice

3 Tbsp soy sauce

2 Tbsp honey

Zest from 1 lime

Juice from 1 lime

1/2 tsp chili powder

1 Tbsp fresh (minced cilantro)

Directions

Cook rice in slightly salted water, according to the package instructions. Fluff once cooked and fold in some fresh cilantro. Set aside. (Divide rice between two bowls when ready to serve.)

For the sauce: mix together pineapple juice, soy sauce, honey, lime juice, lime zest, chili powder, and cilantro. Set aside until ready to use.

Peel, de-vein, and rinse shrimp. Mix shrimp with lime juice, pineapple juice, chili powder, and salt in a bowl and let it sit while preheating a cooking pan.

Preheat a cooking pan over medium to medium-high heat for a few minutes. Add about a tablespoon of oil. Once the pan is hot, add the shrimp but not the marinade. Let the shrimp sear without touching it until just turns pink and opaque and flip. Let them sear on the other side until turns opaque. Take them out and set aside. (Note: You can save the juice from marinating the shrimp and add it to the sauce.)

Lower the heat to medium. Add a little bit more oil to the pan and add drained pineapple chunks. Sear pineapple chunks until nicely browned.

Stir and pour in sauce into the pan while you stir. Let it simmer for 2-3 minutes.

Quickly stir in shrimp and divide the shrimp, pineapple, and sauce mixture over the two rice bowls.

Nutrition

• Serving Size: 1 g
• Calories: 500 kcal
• Total Fat: 1 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.6 g
• Sodium: 1527 mg
• Total Carbohydrate: 114 g
• Dietary Fiber: 3 g
• Total Sugars: 41 g
• Protein: 10 g