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
Scale
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.
