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Shrimp + Pineapple Salsa Bowls
We’ve been enjoying tropical fruits these past few weeks at our house because I’ve noticed they’re plentiful at our local grocers right now. On sale too!
Make these bowls for dinner tonight, or make them for future meals this week – either way you’re making THE RIGHT choice!
These Shrimp bowls are packed full of our FAVORITE ISLAND flavors while providing an awesome blend of macronutrients and micronutrients!
I think these Shrimp + Pineapple Salsa Bowls are just the thing we require to give us that nice steady energy to FUEL our day while simultaneously being SUPER delicious!
Although fresh pineapple is available year round in most of the US, this island fruit hits its peak from March through July.
Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can help with digestion, fight inflammation and disease. So eat up!
I’m thinking that adding diced avocado immediately before serving would be ABSOLUTE PERFECTION on top of these bowls!
These meal prep bowls stay good for up to 3 days in the fridge, and are great eaten cold. I love to heat mine up, including the salsa and stir everything together then enjoy.
4 servings
Ingredients:
- 2 cups cooked brown rice, or quinoa
- 1 Tbsp avocado oil, or olive oil, or unrefined coconut oil
- 1-1/2 lbs. peeled and deveined shrimp
- sea salt and freshly ground black pepper, to taste
For salsa:
- 2 cups diced fresh pineapple
- 1 medium sweet red bell pepper, diced
- 1 small red onion, finely diced
- 1/2 cup chopped fresh cilantro leaves
- 1 small jalapeño pepper, finely diced (optional, adds heat)
- 2 Tbsps fresh squeezed lime juice
For the dressing:
- 1/2 cup coconut yogurt, or plain Greek yogurt
- 2 Tbsps fresh squeezed lime juice
- 1 tsp chili flakes
- 1 tsp fresh lime zest, or to taste
- 2 cloves fresh garlic minced, or 1/4 tsp garlic powder
- 1/4 tsp sea salt, or to taste
- 1/8 tsp ground pepper, or to taste
Instructions:
In a small bowl, whisk together all your dressing ingredients. Taste test, then add more salt, lime, garlic, or other seasonings to your personal taste preference. Set dressing in the refrigerator until ready to use.
Rinse shrimp, then pat all the excess moisture with a paper towel, set aside.
Heat your oil in a heavy skillet over medium-high heat.
Once oil is hot, add shrimp then sprinkle with sea salt and pepper. Cook undisturbed for 1-2 minutes to get a nice golden char, then flip and continue to cook for 2 minutes more, or just until opaque and cooked through.
To make your salsa, combine pineapple, peppers, onion, cilantro, and fresh lime juice in a bowl. Season with a pinch of sea salt and pepper. Toss gently until well combined.
Divide your cooked rice equally into four serving bowls, and top with cooked shrimp and pineapple salsa.
Drizzle each bowl with your dressing as shown. Serve with lime wedges.
Enjoy!
â¤Rachel
Ingredients
- 2 cups cooked brown rice, or quinoa
- 1 Tbsp avocado oil, or olive oil, or unrefined coconut oil
- 1-1/2 lbs. peeled and deveined shrimp
- sea salt and freshly ground black pepper, to taste
For salsa:
- 2 cups diced fresh pineapple
- 1 medium sweet red bell pepper, diced
- 1 small red onion, finely diced
- 1/2 cup chopped fresh cilantro leaves
- 1 small jalapeño pepper, finely diced (optional, adds heat)
- 2 Tbsps fresh squeezed lime juice
For the dressing:
- 1/2 cup coconut yogurt, or plain Greek yogurt
- 2 Tbsps fresh squeezed lime juice
- 1 tsp chili flakes
- 1 tsp fresh lime zest, or to taste
- 2 cloves fresh garlic minced, or 1/4 tsp garlic powder
- 1/4 tsp sea salt, or to taste
- 1/8 tsp ground pepper, or to taste
Instructions
- In a small bowl, whisk together all your dressing ingredients. Taste test, then add more salt, lime, garlic, or other seasonings to your personal taste preference. Set dressing in the refrigerator until ready to use.
- Rinse shrimp, then pat all the excess moisture with a paper towel, set aside.
- Heat your oil in a heavy skillet over medium-high heat.
- Once oil is hot, add shrimp then sprinkle with sea salt and pepper. Cook undisturbed for 1-2 minutes to get a nice golden char, then flip and continue to cook for 2 minutes more, or just until opaque and cooked through.
- To make your salsa, combine pineapple, peppers, onion, cilantro, and fresh lime juice in a bowl. Season with a pinch of sea salt and pepper. Toss gently until well combined.
- Divide your cooked rice equally into four serving bowls, and top with cooked shrimp and pineapple salsa.
- Drizzle each bowl with your dressing as shown. Serve with lime wedges.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 cups cooked brown rice, or quinoa
- 1 Tbsp avocado oil, or olive oil, or unrefined coconut oil
- 1-1/2 lbs. peeled and deveined shrimp
- sea salt and freshly ground black pepper, to taste
For salsa:
- 2 cups diced fresh pineapple
- 1 medium sweet red bell pepper, diced
- 1 small red onion, finely diced
- 1/2 cup chopped fresh cilantro leaves
- 1 small jalapeño pepper, finely diced (optional, adds heat)
- 2 Tbsps fresh squeezed lime juice
For the dressing:
- 1/2 cup coconut yogurt, or plain Greek yogurt
- 2 Tbsps fresh squeezed lime juice
- 1 tsp chili flakes
- 1 tsp fresh lime zest, or to taste
- 2 cloves fresh garlic minced, or 1/4 tsp garlic powder
- 1/4 tsp sea salt, or to taste
- 1/8 tsp ground pepper, or to taste
Instructions
- In a small bowl, whisk together all your dressing ingredients. Taste test, then add more salt, lime, garlic, or other seasonings to your personal taste preference. Set dressing in the refrigerator until ready to use.
- Rinse shrimp, then pat all the excess moisture with a paper towel, set aside.
- Heat your oil in a heavy skillet over medium-high heat.
- Once oil is hot, add shrimp then sprinkle with sea salt and pepper. Cook undisturbed for 1-2 minutes to get a nice golden char, then flip and continue to cook for 2 minutes more, or just until opaque and cooked through.
- To make your salsa, combine pineapple, peppers, onion, cilantro, and fresh lime juice in a bowl. Season with a pinch of sea salt and pepper. Toss gently until well combined.
- Divide your cooked rice equally into four serving bowls, and top with cooked shrimp and pineapple salsa.
- Drizzle each bowl with your dressing as shown. Serve with lime wedges.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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