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Shrimp + Pineapple Salsa Bowls

Servings: 4

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!