If you’re craving a dish that bursts with vibrant flavors, bright colors, and a delightful combination of textures, the Shrimp & Rice Bowl with Pineapple Salsa Recipe is your new best friend in the kitchen. This bowl perfectly balances succulent, spiced shrimp with sweet and tangy pineapple salsa, all resting on a bed of fluffy rice. It’s a fresh, fun, and incredibly satisfying meal that feels like a mini-vacation in every bite, and it’s surprisingly easy to whip up any night of the week.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you — each one is carefully chosen to build layers of flavor and irresistible texture in this Shrimp & Rice Bowl with Pineapple Salsa Recipe. From the smoky spices on the shrimp to the refreshing zing of the pineapple salsa, every component shines on its own and together creates magic.
- Large shrimp (1 lb, peeled and deveined): Choose fresh or thawed shrimp for a tender and juicy protein base.
- Olive oil (1 tablespoon): Helps to evenly coat the shrimp and enhances the cooking process with its smooth richness.
- Smoked paprika (1 teaspoon): Adds a subtle smoky depth that complements the sweetness of the pineapple.
- Ground cumin (1 teaspoon): Brings a warm, earthy flavor that balances the bright notes in the dish.
- Garlic powder (1/2 teaspoon): A handy way to layer savory flavor without overpowering the shrimp.
- Salt and pepper, to taste: Essential seasoning to elevate all the ingredients.
- White rice (1 cup): Provides a neutral, comforting base; swap with brown rice, quinoa, or cauliflower rice if you prefer.
- Water or broth (2 cups): For cooking the rice, broth adds extra flavor if you’ve got it on hand.
- Fresh pineapple (1 1/2 cups, diced): The star of the salsa, delivering sweetness and a juicy tropical punch.
- Red onion (1/4 cup, finely diced): Adds a mild, crisp bite that pairs beautifully with the pineapple.
- Jalapeño (1 small, seeds removed and finely diced, optional): For those who love a little heat, it brings a lively kick without overwhelming the dish.
- Fresh cilantro (1/4 cup, chopped): A fresh herbal note that lifts the salsa and the whole bowl.
- Lime juice (1 tablespoon): Adds brightness and acidity so every bite feels fresh and vibrant.
How to Make Shrimp & Rice Bowl with Pineapple Salsa Recipe
Step 1: Prepare the Rice
Start by cooking your rice of choice following its package instructions. For white rice, bringing 2 cups of water or broth to a boil, then simmering with the lid on for about 15 minutes creates a perfectly fluffy base. Fluff it gently with a fork when done and set it aside, allowing it to rest and keep warm.
Step 2: Season the Shrimp
In a mixing bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, ground cumin, garlic powder, and a sprinkle of salt and pepper. Coating the shrimp evenly ensures every bite carries the vibrant flavors that make this dish truly special.
Step 3: Cook the Shrimp
Heat a skillet or grill pan over medium-high heat and add the seasoned shrimp. Cook each side for about 2 to 3 minutes until the shrimp turn pink and opaque — a sign they’re perfectly cooked and ready to shine. Remove them from the heat and keep warm.
Step 4: Make the Pineapple Salsa
Combine the diced pineapple, finely diced red onion, jalapeño if using, fresh cilantro, lime juice, and a pinch of salt and pepper in a bowl. Stir well to marry the fresh, zesty flavors. The salsa brings that sweet and spicy contrast that elevates the entire shrimp and rice bowl.
Step 5: Assemble the Bowl
Divide the fluffy rice evenly between bowls, arrange the smoky shrimp on top, and add a dollop or generous scoop of the pineapple salsa. This layering creates a visually stunning and flavorful meal that’s ready to enjoy right away.
How to Serve Shrimp & Rice Bowl with Pineapple Salsa Recipe
Garnishes
Finishing touches like extra fresh cilantro leaves or a wedge of lime provide both color and fresh brightness. A sprinkle of red pepper flakes or chopped green onions can also add a subtle punch that complements the salsa’s zing.
Side Dishes
This bowl pairs effortlessly with a simple green salad or roasted vegetables. For a heartier meal, try serving alongside crispy plantains or a light corn tortilla to scoop up any extra salsa and shrimp juices.
Creative Ways to Present
Consider serving the shrimp and rice bowl in hollowed-out pineapple halves for a fun tropical presentation. Or use lettuce wraps instead of rice for a low-carb twist, turning this into a handheld delight perfect for summer gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp, rice, and salsa in separate airtight containers in the fridge to keep flavors fresh. They will stay good for up to 2 days, making for an easy next-day lunch or dinner.
Freezing
Because pineapple salsa tends to lose its fresh kick when frozen, it’s best to freeze only the cooked shrimp and rice separately if needed. Wrap tightly to prevent freezer burn and consume within 1 month for best quality.
Reheating
Gently reheat shrimp and rice in the microwave or on the stovetop until warmed through. Add freshly made pineapple salsa after reheating to preserve its bright flavor and crisp texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat them dry before seasoning and cooking to avoid excess water and sogginess in your dish.
Is it possible to make this gluten-free?
Yes, this recipe is naturally gluten-free as long as you use pure rice or quinoa and check that your spices don’t contain any additives.
What can I substitute for pineapple if I don’t have any?
Mango or papaya are great tropical alternatives that provide a similar sweetness and juicy texture, making a delicious salsa complement.
How spicy is the jalapeño in this recipe?
The jalapeño adds a mild to moderate heat depending on how much you use and whether you include the seeds. Adjust to your spice tolerance or leave it out for a milder bowl.
Can I prepare the shrimp in advance?
You can season the shrimp a few hours ahead and store them in the fridge but cook them just before serving to maintain their juicy texture and fresh taste.
Final Thoughts
The Shrimp & Rice Bowl with Pineapple Salsa Recipe truly feels like a celebration in a bowl — colorful, lively, and packed with flavors that delight your taste buds. It’s quick enough to become a weekday staple but impressive enough for guests or a fun family dinner. Give it a try and watch it fast become one of your all-time favorite meals to share and enjoy.
Print
Shrimp & Rice Bowl with Pineapple Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Shrimp & Rice Bowl with Pineapple Salsa is a vibrant and flavorful dish combining tender, spiced shrimp with fluffy rice and a fresh, tangy pineapple salsa. Perfect for a quick and easy weeknight dinner, this meal offers a delightful mix of smoky, savory, and sweet flavors with a refreshing citrus kick.
Ingredients
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Rice
- 1 cup white rice (or brown rice, quinoa, or cauliflower rice)
- 2 cups water or broth (for cooking rice)
Pineapple Salsa
- 1 1/2 cups fresh pineapple, diced
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeds removed and finely diced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Prepare the Rice: Cook the rice according to package instructions. Bring 2 cups of water or broth to a boil, then reduce to a simmer and cover. Let it cook for about 15 minutes, or until tender and water is absorbed. Fluff with a fork and set aside.
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from heat and set aside.
- Make the Pineapple Salsa: In a small bowl, combine diced pineapple, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt and pepper. Stir until well mixed.
- Assemble the Bowl: Divide the cooked rice between bowls. Top with cooked shrimp and a generous scoop of pineapple salsa.
- Garnish: Add extra cilantro or lime wedges if desired for added freshness and presentation.
- Serve: Serve immediately and enjoy the fresh, tropical flavors of the shrimp and rice bowl.
Notes
- You can substitute white rice with brown rice, quinoa, or cauliflower rice for different textures and dietary preferences.
- Adjust the jalapeño quantity or omit it entirely to control the heat level in the pineapple salsa.
- Using broth instead of water to cook the rice adds extra flavor.
- This dish is best served fresh to enjoy the contrast of warm shrimp and rice with cool, tangy salsa.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 2 days.
