Salads & Bowls · Pan-Asian
Sesame Shrimp Bowl with Wakame, Grilled Pineapple and Eggplant
Charred pineapple and soy-glazed eggplant bring smoky sweetness to a bowl of sesame-crusted shrimp and cool seaweed salad. Juicy tomato wedges and a tangy ginger glaze make this a bowl with big contrasts in every bite.
Test kitchen note: Grill the pineapple until it has real dark stripes; the bitter edge of caramelization is what balances the sweet glaze.
Method 6 steps
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Simmer the soy sauce, honey, rice vinegar and ginger in a small pan for 3 minutes until syrupy. Set aside.
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Heat a grill pan over high heat and char the pineapple chunks for 2 to 3 minutes per side.
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Add 1 tablespoon oil to a skillet and cook the eggplant strips over medium-high heat until soft and browned, about 8 minutes. Toss with 2 tablespoons of the glaze.
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Season the shrimp with salt, sear in the remaining oil for 1 to 2 minutes per side, then brush with glaze and roll in the sesame seeds.
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Arrange rice, if using, in the bowls and top with the seaweed salad, eggplant, pineapple, tomatoes and shrimp.
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Spoon the remaining glaze over everything and sprinkle with any leftover sesame seeds.
That is the whole pie. Enjoy every slice.
Pairs well with
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