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Pineapple + Shrimp Salad Bowl

The stars of this bowl are shrimp and pineapple - both cooked and dressed in a bright sesame sauce.
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 Servings
Author Kath Younger


  • 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.