Toss the shrimp with the olive oil and blackened seasoning.
Heat a grill or cast iron skillet on the stove over medium high heat.
Add the shrimp and cook for 1-2 minutes per side.
Divide the coconut rice between four bowls. Top with the cooked shrimp.
Add pineapple, cilantro, avocado and pickled red onions to each bowl.
Drizzle with honey lime dressing.
Notes
To make these bowls low carb, replace the coconut rice with cauliflower rice. This will reduce the total carbs from 42 to 20 per serving and lower the net carbs down to 14 grams per serving.
This blackened shrimp is slightly spicy, to cut down on the spice level, reduce the amount of cayenne pepper in the blackened seasoning.
To make this recipe with frozen shrimp, run it under cold water in a colander in the sink first. This will quickly thaw the shrimp and make them perfect for blackening.
To cook the shrimp on the stove instead of a grill, I recommend using a cast iron skillet, or the heaviest skillet you have on hand. Heat the skillet on the stove over high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side. Be sure not to overcrowd the pan, so that the shrimp can cook evenly.
All of the ingredients in this bowl are naturally gluten free. If you purchase blackened seasoning, instead of making your own, always check the label to make sure it doesn't have any ingredients that contain gluten.