Shrimp Salad Rice Bowl
![Dole shrimp salad rice bowl](/-/media/project/dole/recipe-images/dole_shrimp_salad_rice_bowl-23.jpg?h=629&w=1200&rev=7c6c383078a847bba9657eafff6a63ed&hash=84E22A09445C4F12DBDD545924A294CF)
Ingredients
- 1/2 (14-ounce) box instant brown rice
- 1/2 DOLE® Lime, juiced (about 1 tablespoon)
- 1 cup finely chopped DOLE® Pineapple
- 2 tablespoons chopped cilantro sprigs plus additional for garnish
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bag (13.6 ounce) DOLE® Chopped Sunflower Crunch Kit™
- 1 DOLE® Avocado, peeled, pitted and sliced
- 1 pound 26-30 count tail-off peeled and deveined cooked shrimp, thawed if necessary, chopped
- Salted cashews for serving (optional)
Directions
- Prepare rice as label directs. Remove rice from heat; stir in lime juice, pineapple, cilantro, oil, salt and pepper. Makes about 3 cups.
- Prepare Chopped Kit as package directs in a large bowl. Makes about 3 cups.
- Serve rice in bowls topped with avocado, shrimp and salad; top with cashews and season with pepper to taste, if desired. Garnish bowls with cilantro, if desired.