Chipotle Shrimp & Pineapple Bowls with Coconut Vinaigrette
Recipes like this go over so well with my kids. Give them a bowl of rice or salad greens, a bunch of toppings they can choose from, and they’re happy campers.
One thing I don’t get, though, is why a couple of my kids are occasionally anti-dressing. Dry salad? What? They don’t even like ranch. *weirdos*
I loved this coconut vinaigrette so much with this salad that I reached over and gave each kids’ salad a drizzle. Without asking first. I know, I expected some lash-out, too. And I got a little.
But then they tasted it.
I totally won that round.
You’ll love this. The shrimp, pineapple, and peppers are doused in a chipotle mixture and broiled until slightly caramelized. You could also put them on skewers and grill them if you’re not up to grilling in the snow. (I’m not a fan unless I have a strong hankering.)
Piled on top of salad greens, cauliflower rice, or jasmine rice with some cool chopped cucumbers and a drizzle of coconut vinaigrette… *swoon* It’s such a wonderful combination.
I feel like I tell my kids a million times that when you taste things all mixed together (instead of dissecting it) it’s so much better. The whole is greater than the sum of its parts, yo.
Apparently not when there are tomatoes, cooked bell peppers, broccoli, squash, microscopic pieces of onion, or anything resembling a mushroom. (Among other things.)
Luckily they inhaled these bowls. And I’m grateful they like avocados (or at least guac), because I would question our biological relationship if they didn’t.
I’m convinced that avocados will improve almost anything, and if I have a ripe one in the house it WILL get used (even in ice cream), but I realize that if I don’t reign in my avocado obsession my blog would turn into Perry’s Avocado Plate. Not necessarily a bad thing, but not what I’m going for.
I had intended to throw some avocados on there, but my planning wasn’t stellar (and I didn’t have a ripe one) so, I didn’t. And guess what? It was super good.
If you have a lonely avocado you could still give it a good home right on top.
If you’ve got extra shrimp laying around, throw it into this Easy Jalapeno Shrimp Veggie Bake by Lindsay at Cotter Crunch. I love how bright and fresh her recipes are!
For the shrimp:
For the dressing:
For the bowl: