Tropical Shrimp Rice Bowl
Enjoy the tastes of summer with this Tropical Shrimp Rice Bowl! Juicy seared shrimp are served over cilantro rice with pineapple chunks and sweet and tangy sauce.
If you enjoy easy shrimp recipe, make some Coconut Lime Shrimp and Rice or Garlic Butter Shrimp.
Table of Contents
Tender bites of shrimp and pineapple are served in a tasty sweet and tangy sauce over fluffy cilantro rice. All of those components in a single bite is the most harmonious combination of summertime flavors! Truly, this is a recipe that you’ll be craving time and time again, no matter what time of the year it is.
I just love that combination of sweetness, spice, and citrus. Lime already has a great scent, and combining it with pineapple juice, soy sauce, honey, fresh cilantro, and a little spice creates the most wonderfully aromatic experience!
Shrimp is a very easy protein to cook and incredibly fast. It also goes great with some pineapple chunks, that are also seared and caramelized. They’re tender, juicy, and slightly charred to release even more of their natural sweetness. On a warm sunny day when you want something filling but still summery, this is the recipe to turn to.
Ingredient Notes
Jasmine Rice – You can use leftover cooked rice or cook rice while preparing the shrimp. The benefit to cooking rice right for the dish is the fact that you can add flavor to the water and infuse rice with it while it’s cooking.
Shrimp – if possible, get fresh shrimp but frozen shrimp will work as well. Just make sure it’s fully thawed prior to using.
Pineapple Chunks – you can simply use canned pineapple chunks, it’s simple and easy. However, fresh pineapple is really good and you can use bottled pineapple juice for the sauce and marinade.
Soy Sauce – use low-sodium soy sauce. If you need gluten free options, use gluten free soy sauce, tamari or coconut aminos.
Lime – you will need lime juice and lime zest. Make sure to use fresh lime for the best flavor.
Honey – use your favorite honey and you can add a little more if you like your dish a little sweeter.
See the recipe card below for the full list of ingredients and instructions.
How to Make a Tropical Shrimp Rice Bowl
Cook the rice. Cook rice in slightly salted water according to the package instructions. Fluff once cooked and fold in some fresh cilantro. Set aside.
Prepare the shrimp. 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 (1).
Make the sauce. Mix together pineapple juice, soy sauce, honey, lime juice, lime zest, chili powder, and cilantro. Set aside until ready to use (2).
Cook the shrimp. 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 (3). Let the shrimp sear without touching it until just turns pink and opaque and flip (4). Let them sear on the other side until turns opaque. Take them out and set aside.
Sear the pineapple. 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 (5).
Add the sauce. Stir and pour in sauce into the pan while you stir (6). Let it simmer for 2-3 minutes (7).
Add shrimp and enjoy! Quickly stir in shrimp (8) and divide the shrimp, pineapple, and sauce mixture over the two rice bowls.
Recipe FAQs
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.
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.
Yes, absolutely. Shrimp has to be cleaned and deveined before cooking because that dark “vein” that you see running along the back of shrimp is actually shrimp’s waste. It’s important to clean that out.
First, take the shell off the shrimp leaving the tail intact. It’s easy to take the shell off by starting to peel at shrimp’s feet.
Make a slight incision with a paring knife along the back of shrimp, just deep enough to slice the outer skin. This will expose the “vein.” Rinse out the cavity with cold water, taking out the “vein” and any dirt, leaving shrimp nice and clean.
Of course, you can always purchase shrimp that has already been peeled and deveined at the store, saving yourself time and effort of doing it yourself.
Storing and Reheating
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:
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.
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.
Tools For This Recipe
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Cutting Board – use plastic cutting board when working with raw meats! If working with a lot of meat, this large cutting board is great. Wooden Cutting Board
Measuring Cups and Spoons and/or Tempered Glass Liquid Measuring Cups
More Easy Shrimp Recipes To Try
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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: 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
Originally published on Will Cook For Smiles in April 2017.
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.
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!