I don’t eat seafood very often, but when I do it’s usually shrimp. Shrimp is generally really versatile and a little goes a long way. These Spicy Shrimp Bowls with Fresh Pineapple Salsa are a favorite of my husband’s. The shrimp is marinated in basically the same Chili-Lime marinade as my Chili-Lime Shrimp Kabobs. The marinade is also good on chicken, if you’re into that. The spiciness of the shrimp adds a nice contrast to the sweetness of the fresh pineapple. In addition to the shrimp, these bowls also contain black beans. This dinner is really protein packed, so it’s a great recovery meal to make after a tough workout. If you’re looking for a short cut, you could use canned pineapple for the salsa, but I find fresh pineapple to be infinitely more tasty than canned. The bowls are sure to become a crowd-pleasing weeknight meal. Super easy and super delicious: my two favorite components of a really successful meal!
Note: Make sure you don’t waste that marinade! When the shrimp is done cooking in the marinade, make sure you pour the juice over your bowl to flavor the whole dish.
Active Time: 20 minutes Total Time: 20 minutes
For the shrimp:
1 pound shrimp, peeled
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon sriracha
1 teaspoon chili powder
salt and pepper
For the salsa:
1 cup fresh pineapple, diced small
¼ cup chopped red onion
1 jalapeno, diced
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
dash of salt
To assemble: 1 can black beans (drained and rinsed), 2 cups cooked brown rice
Combine all marinade ingredients in a large bowl and add the shrimp. Toss to coat, then set aside for 10 minutes while you prepare the salsa and the rice.
Combine all salsa ingredients in a medium sized bowl and set aside. Prepare rice.
When rice is finished cooking, heat 1 teaspoon olive oil in a pan over medium heat. Add the shrimp and marinade to the pan and cook until shrimp is opaque and pink, about 5 minutes.
To assemble the bowls: Serve ½ cup of brown rice, ¼ of the beans, ¼ of the salsa, and ¼ of the shrimp in a large bowl. Top with additional fresh cilantro and a squeeze of lime juice.
Nutrition Information per serving (with beans and rice):
Calories: 347 Fat: 10g Carbs: 49g Protein: 20g Sodium: 606mg Sugar: 7g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.