Nothing says summertime like grilled shrimp! Shrimp is so versatile. You can make it spicy, fruity, mild, smoky or eat cocktail style!
The summer just does not make me want to be in the kitchen for extended periods of time. The grill only comes out a few months our of the year so best to utilize it when you can!
Sometimes the easiest dinners are those that contain things already in your fridge. Rice, scallions, canned pineapple, salt and pepper is what was added to the shrimp to make a delicious shrimp bowl. Don’t like shrimp? This can easily be substituted for chicken or pork. And don’t worry if you don’t have a grill. A cast iron grill pan on your stove top works just as good for cooking both shrimp or chicken.
Grilled Shrimp Bowl (Serves 2)
2 cups cooked Basmati rice. ( whole grain rice is also fine)
10 shrimp, devein and shell
1/4 cup chopped scallions
4 canned pineapple rings
1 small zucchini
salt and pepper for taste
Cook the rice as instructed on the box. Set aside. Devein and shell shrimp and rinse well. Slice zucchini and cut into medium chunks. Cup up pineapple rings into small chunks. Skewer shrimp, zucchini and pineapple. Lightly salt and pepper. Grill until shrimp are pink.
Evenly distribute rice into two bowls. Add desired shrimp skewers to the rice and mix well. If desired you can add a curry or jerk sauce for a tangy bite.