If you’re craving a vibrant, fresh meal that somehow feels like a mini tropical getaway, this Shrimp & Rice Bowl with Pineapple Salsa Recipe will quickly become your new go-to. It’s the perfect balance of succulent shrimp, aromatic jasmine rice, and a lively pineapple salsa that adds a sweet and spicy zing. Trust me, each bite bursts with color and flavor, making it one of those dishes you want to share with everyone you know.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in crafting the bright flavors and textures that make this dish unforgettable. From the smoky spices on the shrimp to the juicy freshness of the pineapple salsa, every element works in harmony.
- 1 pound large shrimp, peeled and deveined: The star protein that cooks quickly and soaks up all the seasonings beautifully.
- 2 tablespoons olive oil: Adds richness and helps the shrimp cook to a perfect sear without sticking.
- 2 cloves garlic, minced: Brings a pungent warmth that complements the shrimp perfectly.
- 1 teaspoon ground cumin: Offers a subtle earthiness that pairs amazingly with the tropical flavors.
- 1 teaspoon smoked paprika: Gives a smoky depth enhancing the shrimp’s natural sweetness.
- 1/2 teaspoon salt: Essential for bringing out every flavor in this dish.
- 1/4 teaspoon black pepper: Adds a gentle heat without overpowering the other spices.
- 2 cups cooked jasmine rice: Fragrant and fluffy, providing that comforting base everyone loves.
- 1 cup diced fresh pineapple: Juicy and sweet, this is what brightens the salsa and balances the spices.
- 1/4 cup finely chopped red onion: Adds a sharp crunch and a pop of color to the salsa.
- 1/4 cup chopped fresh cilantro: Lends a fresh, herbaceous note that lifts the entire bowl.
- 1 small jalapeño, seeded and minced: Delivers just the right amount of heat to keep things exciting.
- Juice of 1 lime: Provides acidity that ties all the salsa ingredients together beautifully.
- 1 avocado, sliced: Offers creamy richness that complements the tangy salsa.
- Lime wedges for serving: A squeeze of freshness right before eating brings everything alive.
How to Make Shrimp & Rice Bowl with Pineapple Salsa Recipe
Step 1: Marinate the Shrimp
Start by tossing your shrimp in olive oil, garlic, ground cumin, smoked paprika, salt, and black pepper. Letting the shrimp marinate for about 10 minutes allows those wonderful spices to seep in, making every bite flavorful and aromatic.
Step 2: Prepare the Pineapple Salsa
While the shrimp soaks up all those spices, mix together the diced pineapple, red onion, fresh cilantro, minced jalapeño, and lime juice in a bowl. This salsa is where the magic happens—it’s sweet, spicy, and zesty all at once. Pop it in the fridge to let the flavors meld.
Step 3: Cook the Shrimp
Heat a large skillet over medium-high heat and cook the shrimp in a single layer for about 2-3 minutes per side. You’ll know they’re done when they turn a gorgeous opaque pink. The spices form a lovely crust, sealing in all that juicy goodness.
Step 4: Assemble the Bowl
Divide the fluffy jasmine rice among bowls, then top generously with the cooked shrimp, pineapple salsa, and creamy slices of avocado. Don’t forget to add a lime wedge on the side for that final touch of brightness.
How to Serve Shrimp & Rice Bowl with Pineapple Salsa Recipe
Garnishes
Fresh cilantro leaves, thinly sliced green onions, or a drizzle of creamy chipotle sauce can take your Shrimp & Rice Bowl with Pineapple Salsa Recipe to the next level. These little extras add bursts of flavor and texture that complement the dish beautifully.
Side Dishes
Consider pairing this bowl with a light side like a crisp mixed green salad or roasted sweet potatoes. Even a simple black bean salad can add protein and earthiness to round out the meal.
Creative Ways to Present
For a fun twist, serve the shrimp and rice bowl in a hollowed-out pineapple for a stunning tropical presentation. Or turn it into a vibrant, free-form taco by wrapping the shrimp, salsa, and rice in warm tortillas and topping with the avocado slices.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the pineapple salsa separate from the shrimp and rice to maintain freshness and prevent sogginess.
Freezing
While you can freeze the cooked shrimp and rice, the pineapple salsa does not freeze well because of its fresh ingredients. To keep the best texture, freeze only the shrimp and rice in sealed containers for up to one month.
Reheating
Reheat the shrimp and rice gently in a skillet over medium heat or in the microwave until warmed through. Add fresh pineapple salsa and avocado slices after reheating for the best flavor and texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. This helps the seasonings stick better and prevents excess liquid in the pan while cooking.
Is jasmine rice essential, or can I substitute it?
You can substitute jasmine rice with brown rice, basmati, or even cauliflower rice for a low-carb option. The key is to have a fluffy, fragrant base to soak up all those lovely juices and salsa.
How spicy is the pineapple salsa?
The jalapeño adds a gentle heat, but it’s easy to control—remove seeds for milder salsa or add extra jalapeño for a kick. The sweetness of the pineapple balances the spice perfectly.
Can I prepare the pineapple salsa in advance?
Yes! It actually tastes better after resting a few hours as the flavors mingle. Just keep it refrigerated and add fresh avocado slices right before serving to maintain creaminess.
What’s the best way to cook the shrimp?
Pan-searing in a hot skillet is quick and flavorful, but grilling adds a fantastic smoky char. Whichever method you choose, avoid overcooking; shrimp cooks fast and should be pink and opaque.
Final Thoughts
This Shrimp & Rice Bowl with Pineapple Salsa Recipe is one of those joyful meals that’s both simple to make and bursting with flavor. It’s perfect for weeknight dinners or impressing guests with effortlessly vibrant food. Once you try it, I guarantee it will become a staple in your recipe rotation. So grab those ingredients, and give yourself a taste of sunshine tonight!
Print
Shrimp & Rice Bowl with Pineapple Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean-Inspired
- Diet: Gluten Free
Description
This Shrimp & Rice Bowl with Pineapple Salsa is a vibrant, tropical-inspired dish combining succulent marinated shrimp, fragrant jasmine rice, and a zesty pineapple salsa. Perfect for a healthy weeknight dinner, this recipe offers a delightful balance of flavors and textures, featuring juicy shrimp pan-seared with smoky spices and topped with fresh, tangy salsa and creamy avocado.
Ingredients
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice and Toppings
- 2 cups cooked jasmine rice
- 1 avocado, sliced
- Lime wedges for serving
Pineapple Salsa
- 1 cup diced fresh pineapple
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and minced
- Juice of 1 lime
Instructions
- Marinate the Shrimp: In a medium bowl, toss the shrimp with olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper until evenly coated. Set aside to marinate for 10 minutes to allow the flavors to infuse.
- Prepare the Pineapple Salsa: While the shrimp is marinating, combine the diced fresh pineapple, finely chopped red onion, chopped fresh cilantro, minced jalapeño, and lime juice in a small bowl. Stir well to blend the flavors and refrigerate until ready to serve.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side or until the shrimp turn pink and opaque, ensuring they are cooked through but still juicy.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among serving bowls. Top each bowl with the cooked shrimp, a generous scoop of pineapple salsa, and sliced avocado. Serve with lime wedges on the side for an extra splash of citrus.
Notes
- For an extra smoky flavor, grill the shrimp instead of pan-searing them.
- You can substitute brown rice or cauliflower rice for jasmine rice to suit dietary preferences.
- The pineapple salsa can be prepared up to a day in advance and stored in the refrigerator to save time on serving day.
