Grilled Hawaiian Shrimp Bowl
Prep: 25 minutes plus marinating
Grill: 5 minutes • Serves 4
Honey-Lime Sauce
3 tablespoons fresh lime juice
2 tablespoons honey
2 tablespoons less-sodium soy sauce
1-1/2 tablespoons grated, peeled fresh ginger
2 tablespoons canola oil
1-1/4 pounds raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
4 (8-inch) wooden skewers
1/4teaspoon salt
1/4 teaspoon ground black pepper
Bowl Fillings
1 medium water chestnuts, peeled, sliced 1/4-inch thick
1 ripe mango, peeled, pitted and sliced 1/4-inch thick
1 red bell pepper, cut lengthwise in half, seeds removed
2 pineapple rings
2 green onions
2 tablespoons canola oil
1.Prepare Honey-Lime Sauce: In small bowl, whisk together garlic, lime juice, honey, soy sauce and ginger; whisking constantly, drizzle in oil until emulsified.
2.Prepare outdoor grill for direct grilling over medium heat. Place shrimp in large zip-top plastic bag; pour half the sauce over shrimp. Seal bag, pressing out excess air; let stand 20 minutes. Soak skewers in water 20 minutes.
3.Prepare Bowl Fillings: Prepare rice as label directs. Coat water chestnuts, mango, bell pepper, pineapple and onions with oil. Remove shrimp from sauce; discard sauce. Thread shrimp onto skewers; sprinkle with salt and pepper.
4.Place shrimp skewers, vegetables and fruit onto hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout and grill marks appear on vegetables and fruit, turning once.
5.Cut bell pepper, water chestnuts and mango into 1/4-inch-thick slices; dice pineapple and cut onions into 1-inch pieces. Evenly divide rice into 4 bowls. Evenly top rice with shrimp, fruits and vegetables; drizzle with remaining sauce.
Approximate nutritional values per serving:
559 Calories, 15g Fat (1g Saturated), 169mg Cholesterol,
515mg Sodium, 81g Carbohydrates, 10g Fiber, 28g Protein