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
Scale
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.
