Hawaiian Shrimp Bowls
Savory grilled shrimp and rice bowls served with juicy, grilled pineapple spears and creamy cabbage slaw. Topped with a 2-minute zesty herb sauce, this 30-minute meal is bursting with crave-able flavor!
Servings:4 servings
Ingredients
Shrimp
- 1 pound medium or large shrimp
- ¼ cup olive oil
- juice of ½ lemon
- 2 teaspoons minced garlic
- ½ teaspoon salt
- cracked black pepper, to taste
- 1 small pineapple, cut into spears
- steamed rice, for serving
Herb Sauce
- 1 cup basil leaves
- ½ cup cilantro
- juice of 1 lime
- ½ teaspoon salt, or to taste
- 2 teaspoons minced garlic
- 2 teaspoons rice vinegar
- 2 teaspoons honey
Slaw
- ¼ cup mayo, or two tablespoons each mayo and plain Greek yogurt or sour cream
- 2 teaspoons honey, or sugar
- salt and pepper, to taste
- fresh squeezed lime juice , to taste
- 2 cups coleslaw, unprepared (without dressing)
- handful cilantro, roughly chopped
Instructions
- Stir together the olive oil, lemon juice, garlic, salt, and pepper. Add shrimp and toss to coat. Cover and chill for 10-30 minutes.
- Combine all ingredients for your herb sauce in a food processor or blender. Puree til smooth. Set aside.
- Toss together the cole slaw, cilantro, mayo, honey, and salt and pepper to taste. Add a little fresh-squeezed lime juice here if desired.
- Add pineapple skewers to an oiled grill or grill pan preheated to medium. Flip about about 5 minutes.
- Skewer the shrimp (discard marinade) and transfer to a preheated grill or grill pan (see notes for alternate cooking methods). Cook for about 3 minutes on each side til completely opaque.
- Remove the pineapple and shrimp from the heat and serve over steamed rice with the slaw and herb sauce.
Notes
Cooking methods: I love to cook the shrimp on the grill, but you can absolutely use a skillet or grill pan on the stove top instead. You can even bake them at 400 degrees on a foil-lined or greased baking sheet.
Leftovers and storage: Store the ingredients to these shrimp and pineapple separately in the fridge if you have any leftovers. Everything will become too soggy in the fridge if you make the bowls first and then refrigerate them together. It's best to keep the ingredients separate and then put them together the next day.
- These Hawaiian shrimp will keep in the fridge for about 3 days. Shrimp doesn't last too long in the fridge so I suggest eating the leftovers the next day if possible.
Nutrition
Calories: 250 kcal, Carbohydrates: 9 g, Protein: 1 g, Fat: 24 g, Saturated Fat: 4 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 6 mg, Sodium: 679 mg, Potassium: 89 mg, Fiber: 1 g, Sugar: 7 g, Vitamin A: 179 IU, Vitamin C: 14 mg, Calcium: 23 mg, Iron: 1 mg