Pineapple salsa Shrimp Grain Bowl

This is a new meal I've added to our regular rotation that we absolutely love. Shrimp is a great way to get protein for less calories, compared to higher calorie protein sources (ground beef, turkey, etc). But also the mix of pineapple against the smoky paprika gives this the perfect sweet and smokey taste.

WHAT YOU’LL NEED:

For the shrimp:

1lb shrimp, peeled and deveined

1 tbsp paprika

1 tbsp smokey paprika

1 tbsp chili powder

1/2 tbsp cumin

1 tbsp salt

2 tbsps honey

juice from half lime

For the bowl:

Microwave quinoa or brown rice package (for faster cook time) or cook quinoa in chicken bone broth (for extra health benefits and protein)

Black beans, rinse, drained and heated

Handful of rough chopped kale per bowl

Pineapple or mango salsa

Fresh pineapple cubed or canned pineapple, drained and cubed (about 1/4 can per plate)

Avocado, diced - 1/4 per plate

Fresh cilantro, chopped

Other half of lime

Salt for taste

HOW TO MAKE IT:

Heat the skillet with a drizzle of avocado oil on medium heat

Combine all the ingredients for the shrimp and set aside to marinate

Sauté the kale and move to bowls or plates

Add a little more oil to the same pan and add the shrimp. Cook until no longer translucent.

Cook the quinoa or rice.

Heat the black beans.

Plate the shrimp on top of the sautéd kale, add the black beans and rice or quinoa. Top with salsa, pineapple, avocado, cilantro and salt. Drizzle fresh lime and enjoy.