Coconut‑Pineapple Shrimp Bowl with Ginger‑Sesame Drizzle

Experience the perfect blend of sweet pineapple, coconut, and savory shrimp in a single bowl. This dish delivers a protein punch while keeping the prep and cook time under 30 minutes. Serve over fragrant jasmine rice for a complete meal that feels like a beach vacation.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb large shrimp, peeled and deveined (about 16‑18 pieces)
• 1 cup shredded fresh pineapple
• 1 cup coconut milk (full‑fat)
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 tsp garlic, minced
• 1 tsp sriracha or chili paste (optional for heat)
• 2 tbsp sesame oil
• 1 cup jasmine rice, cooked according to package
• 1 tbsp toasted sesame seeds
• ¼ cup chopped fresh cilantro
• 2 green onions, thinly sliced
• Lime wedges, for serving

Instructions

1. Rinse the shrimp under cold water and pat dry with paper towels.
2. In a small bowl, whisk together coconut milk, soy sauce, honey, ginger, garlic, and sriracha to make the sauce.
3. Heat 1 tbsp sesame oil in a large skillet over medium‑high heat; add shrimp and cook 2‑3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add the remaining sesame oil, pineapple, and the sauce mixture. Cook, stirring constantly, until the sauce thickens and coats the pineapple, about 3‑4 minutes.
5. Return the shrimp to the skillet and toss to combine. Cook an additional 1‑2 minutes to warm through.
6. Plate the cooked jasmine rice in bowls, then ladle the shrimp‑pineapple mixture on top.
7. Sprinkle toasted sesame seeds, cilantro, and green onions over the bowls. Serve with lime wedges for squeezing.
8. Optionally, drizzle extra sauce over the ingredients or serve the sauce on the side for dipping.

Chef's Note

For an extra kick, sprinkle a pinch of red pepper flakes during the sauté. Marinating the shrimp 10 minutes in the sauce enhances flavor.

Make-Ahead Tips

Store assembled bowls (without rice) in the fridge for up to 3 days and reheat gently in a skillet or microwave. Reheat rice separately.

Substitutions

Swap shrimp for scallops or firm tofu for a vegetarian version; use light coconut cream instead of full‑fat; replace jasmine rice with cauliflower rice for a lower‑carb option.