Tropical Shrimp Rice Bowl
This is an easy summer dinner recipe that balances tropical sweetness, bright citrus, and gentle heat in every bite. It’s no wonder readers have turned this quick 30-minute dinner into a favorite, earning over 4.5 star reviews and more than 90K shares since its 2017 debut.
This is a great summer recipe not just because of the tropical flavors, but also because it’s fast and easy. No one wants to stay near the stove any longer than necessary in the warm months, so the faster the dinner recipe, the better.
That’s why shrimp is a great protein for summer, it’s very easy to cook and incredibly fast. I use is a couple of time a week in so many dishes like shrimp stir fry, garlic shrimp, shrimp fried rice, and many others. This is a lovely flavor pairing of shrimp and pineapple always comes out tender, juicy, and slightly charred to release even more of their natural sweetness.
Ingredient Notes Before Cooking
Shrimp – if possible, get fresh shrimp and you can get them already peeled and deveined or clean the shrimp yourself. It’s important to clean shrimp because the vein on it’s back is actually the shrimp’s digestive tract, and you should clean it out. If you need to, it’s fine to use frozen shrimp, just make sure to fully thaw them in the refrigerator and pat them dry with a paper towel.
Pineapple Chunks – it’s totally okay to simply use canned pineapple chunks, it’s fast and easy. However, if you wish to use fresh pineapple, you can and I have a detailed post on how to cut a fresh pineapple. If using fresh pineapple, use bottled pineapple juice for the sauce and marinade.
Gluten free note: this whole recipe is super easy to make gluten free just by using gluten free soy sauce or tamari.
How to Make a Tropical Shrimp Rice Bowl
- Cook the rice according to the package instructions and flavor it with cilantro.
- Clean the shrimp and mix it with the juices and seasoning.
- Mix together ingredients for the sauce and set aside.
- Sauté the shrimp in a pan until opaque throughout and set aside.
- Sear the pineapple in the same pan until browned.
- Add the sauce and simmer for a few minutes.
- Add back the shrimp, mix briefly, and serve over rice.
How To Tell If Shrimp Is Cooked
Shrimp cook very fast and it can be very easy to overcook. Don’t walk away far from the pan because shrimp are on average done within 2 minutes. Don’t use time to cook the shrimp because it ranges according to the size.
Look for the way shrimp looks to know if it’s done. Shrimp are done cooking when their tails curl into a “C” shape and their color turns opaque throughout.
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Tropical Shrimp Rice Bowl Recipe
Ingredients
- 3 cups cooked jasmine rice
- 1/2 Tbsp fresh minced cilantro
- Salt
Shrimp:
- 1/2 lb shrimp
- 1 tbsp lime juice
- 2 Tbsp pineapple juice
- 1/4-1/2 tsp chili powder to taste
- Salt to taste
Sauce:
- 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
Instructions
- 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.
Video
Notes
- How To Tell If Shrimp Is Done? Don’t walk away far from the pan because shrimp are on average done within 2 minutes. Don’t use time to cook the shrimp because it ranges according to the size. Look for the way shrimp looks to know if it’s done. Shrimp are done cooking when their tails curl into a “C” shape and their color turns opaque throughout.
- Storing: If you have any leftovers, make sure to store it in an airtight food storage container, in the refrigerator. Make sure everything is cooled to room temp prior to storing. Leftovers should be good for 2-3 days.
- Reheating TIP: First things first – I do NOT recommend that you reheat shrimp in the microwave! It almost always overcooks the shrimp and turns them into a tough, rubbery mess. The best way to reheat shrimp is in a pan over medium to medium-high heat.
- Reheating shrimp: Add a little olive oil to the pan and let it preheat. Once it’s hot, add the shrimp and flip them after a few seconds. Remove them from the pan as soon as they’re warmed through.
- To reheat the rice, you will need to add a little liquid to reinvigorate the rice. You can use water, broth, or pineapple juice and soy sauce.
Nutrition
Serving Suggestions and Sides
- I highly recommend serving these rice bowls with cilantro rice and a sprinkle of fresh cilantro on top! As an alternative, you can serve it over coconut rice and with a serving of pineapple salsa or mango salsa.
- Why don’t you treat yourself to a tropical cocktail like a Piña Colada for a fun weekend dinner.
More Easy Shrimp Recipes To Try
Originally published on Will Cook For Smiles in April 2017.
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Categories:
30 Minute Meals, Dinner Recipes, Rice Dinner Recipes, Seafood Dinner Recipes, Shrimp Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
The dish was too focused on pineapple and sweet for us.
Thanks so much for the feedback! If you make it again, you could try reducing the pineapple or balancing it with a bit more acidity or heat to cut the sweetness. Appreciate you giving it a try!
Yumyum
I am glad you liked the recipe!
This was a nice change from our “normal” routine recipes. It was fresh and tasty. I did add a cornstarch slurry to thicken up the sauce a bit. Served with roasted broccoli.
I am so glad you liked the recipe, Kaitlin!
I can’t wait to try this but will definitely use all coconut water to cook the rice, or half water, & half coconut milk. Will go perfectly with the pineapple & “tropical” shrimp!
I hope you like it, Kathy!