Pineapple & Shrimp Rice Bowl Topped with Coconut Vinegar | Buddha Brands Co.

Buddha Brands Coconut Vinegar


  • 4 medium cleaned, shelled, tail-on shrimp, thawed if frozen 
  • 1/2 teaspoons sesame oil 
  • 1/4 pineapple sliced into pieces (to taste)
  • 1/2 teaspoons coconut nectar
  • Sriracha, to taste
  • 1 egg, lightly beaten 
  • 1 teaspoon light soy sauce
  • Pinch of parsley
  • 1 teaspoon coconut vinegar
  • 1/2 cup short-grain brown rice, cooked according to package directions 


  1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1/2 teaspoon each of the sesame oil and the coconut nectar. Add the Sriracha.
  2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
  3. Heat a small nonstick skillet over medium heat and pour in the egg Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.
  4. In a small bowl, combine the soy sauce and the coconut vinegar.
  5. Serve the rice in bowls topped with the egg strips & shrimp. Top with parsley. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.
  6. Enjoy!