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Pineapple Sriracha Shrimp Bowls
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Pineapple Sriracha Shrimp Bowls for the perfect sweet, spicy tang we all know and love. Pretty to look at, even better to devour!

Course: Main Course
Cuisine: American
Keyword: Pineapple Sriradha Shrimp Bowls
Servings: 4 People
Author: Derek Wolf
  • 2 lbs of Large Prawns shell on & deveined
  • 1/2 cup of Soy Sauce
  • 2 tbsp of Pineapple puréed
  • 1.5 tbsp of White Wine Vinegar
  • 1.5 tbsp of Sriracha Sauce
  • 1 tbsp of Black Garlic Sauce or Minced Garlic
  • 1 tbsp of Garlic Chili Paste
  • 1.5 tsp of Ginger Paste
  • 1.5 tsp of Sesame Seed Oil
Sriracha Mayo:
  • 1/2 cup of Mayonnaise
  • 1.5 tbsp of Sriracha
  • 1 Lime juiced
Cilantro Lime Rice:
  • 1-2 cups of Cooked White Rice
  • 2 tbsp of Cilantro chopped
  • 2-3 Limes juiced
Pineapple Bowl:
  • 2 Pineapples cut in half and carved out into a bowl
  • Sesame Seeds for garnish
  • Chopped Cilantro for garnish
  1. Add the shrimp to a food safe bowl along with all ingredients for the marinade. Mix together thoroughly and set in the fridge for 15-20 minutes.
  2. In a bowl, mix together all the ingredients for the sriracha mayonnaise. Set in the fridge until ready to use. Add to another bowl the cilantro rice ingredients and mix. Set aside until ready to use.
  3. Preheat your Oklahoma Joe’s Blackjack Kettle Charcoal Grill to high heat (about 400F).

  4. Take your shrimp out of the marinade and discard excess marinade. Add the shrimp to the grill to cook for 2 minutes a side. Once the shrimp are nicely charred and no longer translucent, pull off and set aside.
  5. Begin building your meal with the carved out pineapple as the bowl. Add a healthy scoop of rice to each bowl along with 5-7 shrimp. Garnish with the sriracha mayonnaise, chopped cilantro and sesame seeds. Serve and enjoy!