The Aloha Bowl from Slapfish features tender grilled shrimp, fresh pineapple chunks, avocado slices, and jasmine rice, topped with crisp greens and drizzled with a tangy citrus dressing, creating a vibrant and refreshing tropical seafood meal.
Equipments
- Grill or grill pan
- Chef's knife
- Cutting board
- Rice cooker or medium saucepan
- Mixing bowl
- Tongs
- Serving bowls
- Measuring cups
- Citrus juicer
- Spoon
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup fresh pineapple chunks
- 1 large avocado
- 2 cups cooked jasmine rice
- 2 cups mixed greens (such as arugula, baby spinach, or spring mix)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 lime
- 1 orange
- 1 tablespoon honey
- Salt
- Black pepper
Using fresh pineapple chunks and ripe avocado is essential for achieving the authentic tropical flavor in the Aloha Bowl. Make sure the shrimp are peeled and deveined for easy eating and a clean presentation. Jasmine rice provides a fragrant base that complements the citrus dressing made from lime, orange, and honey. You can adjust the amount of soy sauce and olive oil to suit your taste preferences. Your version of the Aloha Bowl from Slapfish copycat menu will be vibrant and refreshing when these ingredient tips are followed carefully.
Instructions
- Preheat grill or grill pan.
- Cook jasmine rice in rice cooker or saucepan.
- Peel and devein shrimp if needed.
- Place shrimp in mixing bowl.
- Drizzle shrimp with 1 tablespoon olive oil, soy sauce, salt, and black pepper.
- Toss shrimp to coat evenly.
- Cut pineapple into chunks using chef’s knife and cutting board.
- Halve, pit, and slice avocado.
- Juice lime and orange using citrus juicer.
- In mixing bowl, whisk lime juice, orange juice, remaining 1 tablespoon olive oil, honey, salt, and pepper for citrus dressing.
- Grill shrimp for 2-3 minutes per side with tongs, until cooked through.
- Grill pineapple chunks for 1-2 minutes per side, until slightly charred.
- Fill serving bowls with jasmine rice as base.
- Top rice with mixed greens.
- Arrange grilled shrimp, pineapple, and avocado slices over greens.
- Drizzle citrus dressing over bowl with spoon.
- Serve immediately.
Substitution
The Aloha Bowl from Slapfish copycat menu can be easily customized if you can't find fresh pineapple chunks; canned pineapple drained well works as a great substitute without losing the tropical flavor. If you don't have jasmine rice, long-grain white rice or basmati rice can be used to maintain a fluffy texture. When grilling shrimp, using a grill pan is perfect if you don't have an outdoor grill, helping you achieve the same char and smokiness. To substitute mixed greens, any fresh leafy greens like kale or romaine can be added to keep the crispiness. Your citrus dressing can be adjusted by swapping lime or orange for lemon for a different but equally zesty flavor profile.
Tips
Make sure your shrimp is completely thawed and patted dry before marinating to ensure even cooking and proper seasoning absorption. Use a sharp chef's knife to cut pineapple and avocado cleanly, which keeps the presentation neat and prevents bruising. Don't overcrowd the grill when cooking shrimp and pineapple; give each piece enough space to char properly without steaming. When assembling your Aloha Bowl, add the citrus dressing just before serving to keep the mixed greens crisp and fresh, enhancing the overall texture and flavor for your meal.
Nutritions
The Aloha Bowl provides a balanced blend of lean protein from grilled shrimp, healthy monounsaturated fats from avocado, and complex carbohydrates from jasmine rice. Pineapple chunks contribute natural sweetness and a source of vitamin C, while the mixed greens add fiber, antioxidants, and essential micronutrients like vitamin K. The citrus dressing, made with fresh lime and orange juices, enhances flavor without adding excessive calories or unhealthy fats. You can enjoy this meal as a nutrient-dense option supporting muscle repair and immune health.
Storage
Store leftover Aloha Bowl components in separate airtight containers to maintain freshness and prevent sogginess. Keep grilled shrimp and pineapple refrigerated and consume within 2 days, while avocado slices can be stored with a light lemon juice coating to reduce browning for up to 24 hours. Your jasmine rice should be cooled quickly and refrigerated in a sealed container to avoid bacterial growth, ensuring optimal flavor and safety for your next meal.
Variation or Alternatives
You can substitute shrimp with grilled scallops or tofu for a different protein profile while maintaining the tropical flavor. Try quinoa or brown rice instead of jasmine rice to add a nuttier texture and increase fiber content. For a spicier twist, mix a teaspoon of sriracha or chili flakes into the citrus dressing. Use a mandoline to thinly slice the avocado for a smoother, more elegant presentation.
Allergies
The Aloha Bowl contains shrimp, a common allergen that can cause severe reactions in sensitive individuals. Soy sauce used in the recipe contains soy, another frequent allergen. If you have allergies to shellfish or soy, it's important to avoid this dish or modify it accordingly to ensure your safety.
Why this recipe?
The Aloha Bowl from Slapfish restaurant stands out for its fresh, vibrant combination of flavors featuring ahi tuna, mango, avocado, and crispy wontons over a bed of sushi rice. This dish perfectly balances savory, sweet, and crunchy textures, appealing to seafood lovers seeking a refreshing and satisfying meal. You can recreate the Aloha Bowl at home to enjoy its unique taste while customizing ingredients to your preference and ensuring quality, fresh produce. Making this copycat recipe allows you to experience the iconic flavors of Slapfish at a fraction of the price.