Hawaiian Shrimp Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
250 kcal
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Course
Main Course
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Cuisine
American
Hawaiian Shrimp Bowls
Description
This recipe starts by marinating shrimp in olive oil, lemon juice, garlic, salt, and cracked black pepper, then chilling briefly. Pineapple spears are grilled until caramelized alongside shrimp grilled until opaque. An herb sauce made from basil, cilantro, lime juice, garlic, rice vinegar, honey, and salt adds herbal brightness and subtle sweetness.
The slaw combines shredded coleslaw mix with mayonnaise, honey, salt, pepper, lime juice, and chopped cilantro, providing creamy texture and tangy contrast. The grilled shrimp and pineapple are served over steamed rice with the herb sauce and slaw, creating a layered bowl with varied textures and flavors.
Shrimp can be cooked using alternative methods such as stovetop skillet or baking. Leftover components are best stored separately to avoid sogginess and consumed within 3 days to maintain freshness.
Ingredients
Shrimp
- 1 pound Shrimp medium or large size
- ¼ cup olive oil
- lemon juice of ½ lemon
- 2 teaspoons garlic minced
- ½ teaspoon salt
- black pepper to taste, cracked
- 1 pineapple cut into spears, small
- Steamed rice for serving
Herb Sauce
- 1 cup basil leaves
- ½ cup cilantro
- lime juice of 1
- ½ teaspoon salt or to taste
- 2 teaspoons garlic minced
- 2 teaspoons rice vinegar
- 2 teaspoons honey
Slaw
- ¼ cup mayonnaise or two tablespoons each mayo and plain Greek yogurt or sour cream
- 2 teaspoons honey or sugar
- salt to taste
- black pepper to taste
- lime to taste, fresh squeezed juice
- 2 cups coleslaw unprepared (without dressing)
- cilantro roughly chopped, handful
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
- Shrimp can be cooked on a grill, stovetop skillet, or baked at 400°F on a greased sheet with similar timing.
- Store leftover shrimp, pineapple, and slaw separately to prevent sogginess; combine just before serving.
- Consume leftovers within three days as shrimp are best eaten fresh for food safety and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 679mg | 28% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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