Matt and I love shrimp. And cooked pineapple. And salads. And Rocky Mountain Sriracha! So on a weeknight when we had the ingredients on hand, we created this shrimp bowl that was too fun to not write down.
We started with lettuce from the garden. This was part of ‘salad week’ where every night we had a big salad topped with something fun in an effort to use up the greens flourishing in the garden beds.
We had leftover rice noodles from a Cook Smarts recipe, but you could use any kind of chilled noodles you like. (Soba noodles would be nice!)
This army of flavor formed the sauce
Hi Mr. Pineapple! So juicy sweeeeeeet.
The method for the shrimp and pineapple were simple: sear, dump in some sauce, remove from pan, repeat. The pineapple soaked up the sauce so that every bite was sweet/savory delight.
Pineapple + Shrimp Salad Bowl
Keywords: saute entree salad shrimp summer
Ingredients (2 servings)
- 1/2 pound shrimp
- 1.5 cups fresh pineapple (can be canned if you want but fresh is best!)
- 1.5 cups cooked rice noodles (this should be about 3-4 ounces dry) – or any kind of noodles you want
- Romaine or bibb lettuce, enough for 2 bowls of salad
- 2 tbsp chopped mint
- 1/2 tbsp sesame oil
- Juice of 1 lime
For the sauce
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 2 tsp soy sauce
- 2 tsp sriracha
- 2 tsp brown sugar
Prepare sauce by shaking together ingredients in a jar. This will be your glaze, dressing and finishing sauce.
If needed, set a pot of water to boil for the rice noodles and cook as directed.
Meanwhile, heat a large pan to medium high and add sesame oil. Add shrimp and cook for a few minutes per side, until they brown and turn pink. Resist the urge to crowd the pan!
When shrimp are almost done, add 1 tablespoon of your sauce, toss to coat the shrimp and remove them from the pan.
Add pineapple cubes to the pan and toss them in the brown bits that remain in your pan. Cook pineapple until it begins to brown and soften and then add another tablespoon of the sauce. Remove from pan.
Toss lettuce in 2 tablespoons of sauce/dressing and toss noodles separately in another 2 tablespoons.
Fill bowls with sections of lettuce, shrimp, pineapple and noodles.
Drizzle on any remaining sauce.
Garnish with chopped mint, fresh lime juice and more sriracha.