Tropical shrimp bowls

If this doesn’t scream summer is on the way, I don’t know what does. It gives just the right amount of “sweetness” to a shrimp, and rice bowl. It is an easy dinner to make, and full of flavor.

Tropical Shrimp Bowls

What you need:

1 lb shrimp, wild caught, peeled and deveined

Marinate:

Salt

2 splashes of pineapple/mango juice, I used an organic one by good and gather at Target

1/2 TSP Chili powder, I used a chili lime mix OR add lime juice

Mix in a medium bow, refrigerate while make remaining.

Cook shrimp in a pan with ghee, or butter, until slightly pink.

OPTIONAL: sprinkle unsweetened coconut on cooked shrimp

Rice

1 Cup white rice, organic, cooked

3 TBSP butter

1-2 cups cubed pineapple

1 TSP minced garlic

3 TBSP coconut aminos

2 TBSP honey

1/2 tsp chili powder, I used lime chili powder

1 TBSP minced cilantro

Mix all together.

Serve rice in bowl, top with cooked shrimp, and top with freshly shredded Parmesan cheese.