New American Plate Challenge

Summer Shrimp and Pineapple Bowl

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Weekly Recipe
Serves 6
Prep time
20m
Cook Time
15m

“Bowls” are quick, versatile, and pack a variety of flavors and textures into a one-pot meal. This shrimp and pineapple version features a colorful variety of snap peas, pineapple, basil, and bell pepper. You can switch up the vegetables for any you have on hand and add a different protein like chicken or tofu. No matter how you mix it up, it cooks in about 15 minutes, making it a great, healthy option for a busy week night.


Ingredients

  • 2 Teaspoons
    olive oil, divided
  • 1.5 Pounds
    raw shrimp, peeled and deveined (can be fresh or thawed from frozen)
  • 2
    large heads of broccoli, chopped
  • 2 Cups
    fresh snap peas
  • 1
    red bell pepper, washed, cored and chopped
  • 2
    cloves garlic, minced
  • 1 - 8 Ounce
    can sliced water chestnuts
  • 1/2
    medium whole pineapple, chopped
  • 1
    small bunch or about 12 basil leaves, thinly sliced
  • 2 Teaspoons
    sesame seeds
  • 1/4 Cup
    reduced sodium tamari
  • 1/2 Cup
    cold water
  • 1 Tablespoon
    fresh squeeze lime juice
  • 2 Tablespoons
    finely grated ginger (or 1 tsp powdered ginger)
  • 2 Teaspoons
    corn starch
  • 1 Teaspoon
    honey (can sub agave or brown sugar)
  • Dash of red pepper flakes, if desired

Instructions

  1. Prepare teriyaki sauce by mixing tamarind, water, lime juice, ginger, corn starch, honey and red pepper flakes in a small bowl. Set aside.

  2. Heat 1 tsp of olive oil in a saucepan over medium high heat. Add shrimp and cook, stirring frequently for about 2-4 minutes, or until shrimp are pink and opaque. Remove shrimp from pan to a plate or bowl and set aside.

  3. Heat the remaining olive oil in a large saucepan or wok over medium high heat. Add broccoli, snap peas, peppers, and garlic to the pan. Saute, stirring frequently, for 2-3 minutes.

  4. Add the teriyaki sauce and reduce heat to medium and cover pan with a lid. Cook for an additional 5 minutes.

  5. Remove lid and add shrimp, water chestnuts and pineapple. Cook for an additional 1-2 minutes, or until vegetables are fork tender.

  6. Serve on its own or over brown rice, quinoa, or another whole grain of your choice. Finish with a garnish of thinly sliced basil and sesame seeds.

Nutrition: Per Serving: 270 calories, 3.5 g total fat (0 g saturated fat), 33 g carbohydrate, 29 g protein, 7 g fiber, 640 mg sodium.

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