Savory grilled shrimp and rice bowls served with juicy, grilled pineapple spears and creamy cabbage slaw. Topped with a 2-minute zesty herb sauce, this 30-minute meal is bursting with crave-able flavor!
Who doesn’t love shrimp? Who doesn’t love Hawaiian shrimp in a bowl with yummy yummy condiments and sauces and flavors like lemon, garlic, basil, cilantro, lime, and honey? Who doesn’t love shrimp with herb sauce with all of that over rice AND a slaw that goes onto these Hawaiian shrimp bowls (that’s soooo easy and tasty)?
I’d wager to guess no one! Inspired by the Hawaiian shrimp bowls from Slapfish restaurant, I guarantee you’ll be making this copycat recipe all summer long!
Why This Recipe Works
So easy — These shrimp and rice bowls can be on your dinner table in less than an hour. (Including marinading and cooking time!) That’s pretty amazing right for an easy shrimp and rice dish that your whole family will love?
The slaw — This slaw just really drives the flavors of this healthy shrimp and rice bowls home. You start with pre-made coleslaw (or slice your own cabbage), and add to it mayo (or Greek yogurt), honey, lime juice, salt, pepper, and cilantro and mix this all together. Then add this over top of your shrimp with herb sauce and rice.
The pineapple — Shrimp and pineapple just go together like salt and pepper or mango and salmon. Even if you’re on the fence about using pineapple, just try it before you knock it. And, you don’t have to grill it if you don’t want to, but grilling it really helps to bring out the sugars in the pineapple and give it a better depth of flavor.
Healthy — These Hawaiian shrimp bowls are a lovely, healthy dinner option. Shrimp is full of protein and is low in calories and fat. The herb sauce and slaw are made with healthy fats and other ingredients and count as your veggies right there in a bowl. Adding this over brown rice for a little extra fiber or over cauliflower rice if you are watching your carb intake. So yummy, so good for you!
Here’s How You Make It
- First, stir together the olive oil, lemon juice, garlic, salt, and pepper in a bowl and to it add the shrimp and then toss to coat the shrimp. Cover the shrimp and pop in the fridge to chill for about 10-30 minutes. (photo 2)
- While the shrimp is in the fridge, combine all ingredients for your herb sauce in a food processor or blender, pureeing til it’s smooth. Set that aside. (photos 5-6)
- Now, toss together the cole slaw with the cilantro, mayo, honey, and salt and pepper to taste. Add to this a hearty squeeze of fresh lime juice. (photo 1)
- Get ready to grill by first adding the pineapple spears to an oiled grill or grill pan preheated to medium and then flip after about 5 minutes. (not pictured)
- While the pineapple is grilling, skewer the shrimp (discarding any extra marinade) and transfer it to a preheated grill or grill pan (see notes for alternate cooking methods). Cook the shrimp for about 3 minutes on each side, or till it is completely opaque. (photos 3-4)
- Finally, remove the pineapple and shrimp from the heat and serve over steamed rice with the slaw and herb sauce. Your shrimp bowls are read — enjoy! (see below)
Customizations
- Add some chopped nuts (I love peanuts and cashews) sprinkled over the top of these Hawaiian shrimp bowls.
- Take the heat up a notch by adding some Sriracha or other hot sauce you love to the top of the bowl.
- If you want more crunch, consider adding some sliced cucumbers to the slaw.
- Instead of rice, fill the bottom of your bowl with shredded romaine or a different grain like quinoa.
- You can also make these bowls with thinly sliced chicken, beef, or pork!
- Or, add tofu to make these bowls vegetarian.
Expert Tips and Tricks
- I love to cook the Hawaiian shrimp on the grill, but you can absolutely use a skillet or grill pan on the stove top instead. You can even bake them at 400 degrees on a foil-lined or greased baking sheet.
- Store the ingredients to these shrimp and pineapple separately in the fridge if you have any leftovers. Everything will become too soggy in the fridge if you make the bowls first and then refrigerate them together. It’s best to keep the ingredients separate and then put them together the next day.
- These Hawaiian shrimp will keep in the fridge for about 3 days. Shrimp doesn’t last too long in the fridge so I suggest eating the leftovers the next day if possible.
More Shrimp Recipes You’ll Love
- Cajun Shrimp Alfredo Sauce
- Baked Crispy Shrimp with Dynamite Shrimp Sauce
- Cajun Shrimp and Rice Skillet
- Shrimp Boil Foil Packs
- One Pan Shrimp and Asparagus
- Grilled Shrimp Marinade
- Hawaiian Shrimp Bowls
- Shrimp Scampi with Pasta
Hawaiian Shrimp Bowls
Ingredients
Shrimp
- 1 pound medium or large shrimp
- ¼ cup olive oil
- juice of ½ lemon
- 2 teaspoons minced garlic
- ½ teaspoon salt
- cracked black pepper - to taste
- 1 small pineapple - cut into spears
- steamed rice - for serving
Herb Sauce
- 1 cup basil leaves
- ½ cup cilantro
- juice of 1 lime
- ½ teaspoon salt - or to taste
- 2 teaspoons minced garlic
- 2 teaspoons rice vinegar
- 2 teaspoons honey
Slaw
- ¼ cup mayo - or two tablespoons each mayo and plain Greek yogurt or sour cream
- 2 teaspoons honey - or sugar
- salt and pepper - to taste
- fresh squeezed lime juice - to taste
- 2 cups coleslaw - unprepared (without dressing)
- handful cilantro - roughly chopped
Instructions
- Stir together the olive oil, lemon juice, garlic, salt, and pepper. Add shrimp and toss to coat. Cover and chill for 10-30 minutes.
- Combine all ingredients for your herb sauce in a food processor or blender. Puree til smooth. Set aside.
- Toss together the cole slaw, cilantro, mayo, honey, and salt and pepper to taste. Add a little fresh-squeezed lime juice here if desired.
- Add pineapple skewers to an oiled grill or grill pan preheated to medium. Flip about about 5 minutes.
- Skewer the shrimp (discard marinade) and transfer to a preheated grill or grill pan (see notes for alternate cooking methods). Cook for about 3 minutes on each side til completely opaque.
- Remove the pineapple and shrimp from the heat and serve over steamed rice with the slaw and herb sauce.
Notes
- These Hawaiian shrimp will keep in the fridge for about 3 days. Shrimp doesn’t last too long in the fridge so I suggest eating the leftovers the next day if possible.
Really flavorful! We didn’t add rice, we just made the slaw and it was filling enough. Will make again!
Delicious! We loved the basil sauce!
This is a great summer meal. I followed the recipe exactly, and everyone loved it!