Pineapple Honey Shrimp Taco Bowl
This shrimp Taco Bow is the perfect combination of spicy, savory, and sweet flavors, and each bite leave you wanting more. This clean, low-calorie recipe is the perfect way to get your taco fix without sacrificing the bold flavors Mexican food is known for. With tons of different ways to serve it, this Pineapple Honey Shrimp Taco recipe is one youā€™ll come back to again and again.
Ingredients
(8 servings)
- 1/2 cup scallions green onions, chopped small
- 1 medium jalapeno pepper seeds and veins removed, then diced small
- 1 teaspoon red chili flakes
- 8 ounces crushed pineapple drained
- 2 Tablespoons raw honey
- 1 lime zested and juiced
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- 2 pounds extra-large wild shrimp peeled and deveined
- 2 cups cooked brown rice or quinoa
Directions
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Combine scallions, jalapeno, pineapple, honey, lime juice and lime zest in a small bowl. Set aside.
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Heat olive oil in a large skillet over medium-high heat.
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Salt shrimp, then cook in skillet for 3-5 minutes, until opaque and firm, but not overcooked.
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Toss shrimp in pineapple mixture to coat
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Divide rice into 8 bowls. Top with shrimp mixture and serve.
Nutrition Facts
Serving Size: 8oz
Calories: 222kcal | Carbohydrates: 22g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 960mg | Potassium: 195mg | Fiber: 2g | Sugar: 9g | Vitamin A: 169IU | Vitamin C: 13mg | Calcium: 181mg | Iron: 3mg
