Grilled Hawaiian Shrimp Bowl | CelebrateMORE.com

Grilled Hawaiian Shrimp Bowl

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 4 Bowls

Serving Size: 1 Bowl

Grilled Hawaiian Shrimp Bowl

Ingredients

    Honey-Lime Sauce
  • 3 Garlic Cloves, crushed/minced
  • 3 Tbsp. Fresh Lime Juice
  • 2 Tbsp. Honey
  • 2 Tbsp. Food Club Less-Sodium Soy Sauce
  • 1 1/2 Tbsp. Fresh Ginger, grated and peeled
  • 2 Tbsp. Food Club Canola Oil
  • 1 1/4 Pounds Raw 16-20 Count, Tail-on Peeled and Deveined Shrimp, thawed if necessary
  • 4 (8-inch) Wooden Skewers
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
    Bowl Fillings
  • 1 C. Food Club Uncooked Brown Rice
  • 1 Medium Jicama, peeled, sliced ¼-inch thick
  • 1 Ripe Mango, peeled, pitted and sliced ¼-inch thick
  • 1 Red Bell Pepper, cut lengthwise in half, seeds removed
  • 2 Pineapple Rings
  • 2 Green Onions
  • 2 Tbsp. Food Club Canola oil

Instructions

  1. Prepare Honey-Lime Sauce: In small bowl, whisk together garlic, lime juice, honey, soy sauce and ginger; whisking constantly, drizzle in oil until emulsified.
  2. Prepare outdoor grill for direct grilling over medium heat. Place shrimp in large zip-top plastic bag; pour half the sauce over shrimp. Seal bag, pressing out excess air; let stand 20 minutes. Soak skewers in water 20 minutes.
  3. Prepare Bowl Fillings: Prepare rice as label directs. Coat jicama, mango, bell pepper, pineapple and onions with oil. Remove shrimp from sauce; discard sauce. Thread shrimp onto skewers; sprinkle with salt and pepper.
  4. Place shrimp skewers, vegetables and fruit onto hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout and grill marks appear on vegetables and fruit, turning once.
  5. Cut bell pepper, jicama and mango into ¼-inch-thick slices; dice pineapple and cut onions into 1-inch pieces. Evenly divide rice into 4 bowls. Evenly top rice with shrimp, fruits and vegetables; drizzle with remaining sauce.

Notes

Approximate nutritional values per serving: 559 Calories, 15g Fat (1g Saturated), 169mg Cholesterol, 515mg Sodium, 81g Carbohydrates, 10g Fiber, 28g Protein

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