Grilled Hawaiian Shrimp Bowl

Get those hula skirts out because we are about to make some Hawaiian food tonight!!

Tonight we are making Grilled Hawaiian Shrimp Bowls!

The preparation for this dish takes about 25 minutes in addition to marinating. To grill, it takes 5 minutes and serves 4. 


Part One: Honey-Lime Sauce

  • 3 garlic cloves
  • 3 tablespoons of fresh lime juice
  • 2 tablespoons of honey
  • 2 tablespoons of low-sodium soy sauce
  • 1 1/2 tablespoons of grated and peeled fresh ginger
  • 2 tablespoons of canola oil
  • 1 1/4 pounds of raw shrimp. 16-20 count tail-on peeled and deveined. Thawed if necessary
  • 4 (8-inch) wooden skewers
  • 1/4 teaspoon salt
  • 1/4 teaspoon of ground black pepper

Part Two: Bowl Fillings

  • 1 cup of uncooked brown rice
  • 1 medium jicama, peeled, sliced to 1/4 inch thick
  • 1 red bell pepper, cut lengthwise in half with seeds removed
  • 2 pineapple rings
  • 2 green onions
  • 2 tablespoons of canola oil

To Make:

1.Prepare Honey-Lime Sauce in a small bowl, whisk together garlic, lime juice, honey, soy sauce and ginger. Whisking together constantly, drizzle in oil until emulsified.

2. Prepare the outdoor grill for direct grilling over medium heat. Place shrimp in a large zip top plastic bag. Pour half the sauce over shrimp. Seal the bag, pressing out any excess air. Let stand for 20 minutes. Soak skewers in water for 20 minutes.

3. Prepare bowl fillings; Prepare rice as the label directs. Coat jicama, mango, bell peppers, pineapple and onions with oil. Remove the shrimp from sauce and move the remaining sauce to the side. Thread shrimp onto skewers and season with salt and pepper.

4. Place shrimp skewers, veggies and gruit onto hot grill rack. Cover and cook for 5 minutes or until the shrimp turn opaque throughout and grill marks appear on veggies and fruit. Turn once.

5. Cut the bell pepper, jicama and mango into 1.4 inch thick slices. Dice the pineapple and cut onions into 1-inch pieces. Evenly divide rice into 4 bowls. Evenly top rice with shrimp, fruits and veggies. Drizzle with remaining sauce.




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