This Hawaiian Shrimp Bowl was adapted from some of the recipes in Cooking light – it was a little of this and a little of that. Cooking Light has an easy weeknight dinner section and I’ve been trying some of their “Bowls” lately using whole grains on the bottom, some veggies, and one of their sauces.
This one was so easy, I used a griddle pan to sauté the veggies, pineapple, and shrimp.
I cooked the rice earlier, so dinner time assembly was fast. A little sauce and some spiced almonds and we’re ready to feast!
Ingredients
- ⅔ Cup Brown Rice
- 3 oz. pan seared shrimp
- 2 slices fresh pineapple - I used frozen chunks from Costco
- ¼ cup thinly sliced red onion
- ½ cup sliced zucchini
- For sauce:
- 1 Tablespoon reduced sodium soy sauce
- 1½ teaspoon rice wine vinegar
- 1 teaspoon honey
- 1 teaspoon olive oil
- ⅛ teaspoon crushed red pepper
Instructions
- cook rice according to package instruction in advance
- saute zucchini and red onion on grill pan until slightly tender
- add pineapple and shrimp to pan and sear.
- assemble in bowl, rice on the bottom and drizzle with sauce.
- top with some chopped almonds if desired.