Teriyaki Shrimp and Coconut Rice Bowl with Grilled Pineapple

Teriyaki Shrimp and Coconut Rice Bowl with Grilled Pineapple

Teriyaki shrimp with delicious coconut rice, grilled bell peppers and zucchini, and sweet pineapple. This healthy meal prep includes a super simple homemade teriyaki sauce.

Course lunch, Main Course

Cuisine American, Japanese

Keyword bowl, carbs, coconut milk, gluten free, lunch prep, pineapple, rice, seafood, shrimp, zucchini

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 339kcal

Author Rach

Ingredients

2 tsp cornstarch mixed with 1/4 cup cold water
1 tsp grated ginger
2 cloves garlic minced
1/4 cup soy sauce
2 Tbsp brown sugar or honey
1 cup water
1 Tbsp oil
1 1/2 lb shrimp peeled
1 red bell pepper sliced
1 orange bell pepper sliced
2 cups of pineapple wedges about 1/2 a pineapple, cored
2 medium zucchini sliced into sticks
1 can coconut milk
2 cups water
2 Tbsp brown sugar
1 tsp sea salt
2 cups jasmine rice rinsed

Instructions

Set oven to 450F and line a large sheet pan with parchment or foil.
In a small saucepan on medium heat, add the cornstarch and water mixture.
Add grated ginger and garlic, soy sauce, brown sugar or honey, and 1 cup of water.
Bring to a simmer and turn down to low to thicken. Set aside.
Slice peppers and zucchini and place on the pan along with pineapple wedges.
Add shrimp and coat with 1/4 cup of teriyaki sauce.
Drizzle veggies with oil and place sheet pan in the oven.
Set timer for 10 minutes.
Place coconut milk, water, and brown sugar in a medium saucepan and bring to a simmer.
Add rinsed rice and cover, set heat to low and steam for 15 minutes.
When time is up for the rice, turn off the heat and keep the lid on for 5-10 minutes, fluff with a fork.
When time is up for the shrimp and veggies, set oven to broil/grill and grill for 2-4 minutes.
To serve, add rice to bottom of dish, then top with veggies, pineapple, and shrimp. Save leftover teriyaki sauce for serving.

Nutrition