Why Make This Recipe
Shrimp & Rice Bowl with Pineapple Salsa is a delightful and colorful dish that brings together fresh ingredients and bold flavors. It’s perfect for a quick weeknight dinner or a weekend gathering. The shrimp are seasoned to perfection, the rice is fluffy, and the pineapple salsa adds a refreshing twist. Plus, it’s a great way to enjoy seafood and fruit in one bowl!
How to Make Shrimp & Rice Bowl with Pineapple Salsa
Ingredients
- ½ lb large shrimp, peeled and deveined
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp Old Bay seasoning
- Salt & pepper, to taste
- Olive oil
- 1 cup jasmine rice
- 1¾ cups water
- ⅓ pineapple, diced (about 1 heaping cup)
- ¼ red onion, diced
- 1 Roma tomato, diced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Red pepper flakes (optional, for heat)
- ½ avocado (for Avocado Crema)
- 2 tbsp Greek yogurt (for Avocado Crema)
- 2 green onion stems (for Avocado Crema)
- 2 tbsp olive oil (for Avocado Crema)
- ⅓ cup water (for Avocado Crema, adjust for desired consistency)
- Salt & pepper, to taste (for Avocado Crema)
Directions
-
Get the rice started: Cook your jasmine rice according to package instructions. Rinse 1 cup of rice until the water runs clear. Combine it with 1¾ cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and let it simmer for 18-20 minutes. After cooking, let it rest off the heat for 5 minutes before fluffing with a fork.
-
Prep your shrimp: Pat your shrimp dry with paper towels. Toss the shrimp with onion powder, garlic powder, Old Bay seasoning, salt, and pepper. Set them aside while you make the salsa.
-
Make the pineapple salsa: Dice the pineapple into small chunks, about ¼-inch. Combine it with diced red onion and Roma tomato. Stir in chopped cilantro and lime juice. Season with salt, pepper, and optional red pepper flakes. Set aside.
-
Make the avocado crema (if using): In a blender, combine avocado, Greek yogurt, cilantro, green onion stems, lime juice, and olive oil. Blend with ⅓ cup of water until smooth. Adjust water for your desired consistency and season with salt and pepper to taste.
-
Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and let them cook without moving for 2-3 minutes. Flip them and cook for another 2-3 minutes until golden and fully cooked.
-
Assemble your bowls: Divide the cooked jasmine rice between 2-3 bowls. Top with the shrimp, spoon over the pineapple salsa, and drizzle with avocado crema if desired. Serve immediately.
How to Serve Shrimp & Rice Bowl with Pineapple Salsa
Serve the Shrimp & Rice Bowl warm, garnished with extra cilantro or lime wedges if desired. This dish is perfect on its own, but you can also pair it with tortilla chips or a fresh salad for extra crunch and flavor.
How to Store Shrimp & Rice Bowl with Pineapple Salsa
For leftovers, store the components separately in airtight containers. The shrimp and salsa can last in the refrigerator for up to 2 days. Reheat the shrimp in a skillet over medium heat before serving. The rice can be warmed in the microwave. The salsa should be consumed within a day or two for the best taste.
Tips to Make Shrimp & Rice Bowl with Pineapple Salsa
- Make sure the shrimp are patted dry; this will help them sear properly.
- Customize your salsa by adding other fruits like mango or diced bell peppers.
- Use brown rice instead of jasmine for a healthier option, adjusting the cooking time accordingly.
- If you don’t have Old Bay seasoning, feel free to substitute with your favorite seafood seasoning.
Variation
You can easily turn this recipe into a shrimp taco bowl by adding some corn tortillas on the side or by serving it within the tortillas. For a vegetarian version, swap out the shrimp for black beans or chickpeas.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before seasoning.
2. Is it possible to make this recipe without the avocado crema?
Absolutely! The dish is delicious with or without the crema. You can simply skip that step and enjoy the flavors of the shrimp and salsa.
3. Can I meal prep this recipe?
Yes, you can meal prep the shrimp and rice bowls for the week. Store the components in separate containers to keep them fresh longer.
With its vibrant colors and fresh flavors, this Shrimp & Rice Bowl with Pineapple Salsa is sure to be a winner at your dinner table!
Shrimp & Rice Bowl with Pineapple Salsa
- Total Time: 35 minutes
- Yield: 2-3 servings
- Diet: Seafood
Description
A delightful and colorful dish combining seasoned shrimp, fluffy rice, and refreshing pineapple salsa, perfect for a quick dinner or a weekend gathering.
Ingredients
- ½ lb large shrimp, peeled and deveined
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp Old Bay seasoning
- Salt & pepper, to taste
- Olive oil
- 1 cup jasmine rice
- 1¾ cups water
- ⅓ pineapple, diced (about 1 heaping cup)
- ¼ red onion, diced
- 1 Roma tomato, diced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Red pepper flakes (optional, for heat)
- ½ avocado (for Avocado Crema)
- 2 tbsp Greek yogurt (for Avocado Crema)
- 2 green onion stems (for Avocado Crema)
- 2 tbsp olive oil (for Avocado Crema)
- ⅓ cup water (for Avocado Crema, adjust for desired consistency)
- Salt & pepper, to taste (for Avocado Crema)
Instructions
- Cook the jasmine rice according to package instructions. Rinse 1 cup of rice until the water runs clear. Combine it with 1¾ cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and let it simmer for 18-20 minutes. After cooking, let it rest off the heat for 5 minutes before fluffing with a fork.
- Pat the shrimp dry with paper towels. Toss the shrimp with onion powder, garlic powder, Old Bay seasoning, salt, and pepper. Set aside.
- Dice the pineapple into small chunks and combine it with diced red onion and Roma tomato. Stir in chopped cilantro and lime juice. Season with salt, pepper, and optional red pepper flakes. Set aside.
- In a blender, combine avocado, Greek yogurt, cilantro, green onion stems, lime juice, and olive oil. Blend with ⅓ cup of water until smooth. Adjust water for desired consistency and season with salt and pepper to taste.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook without moving for 2-3 minutes. Flip and cook for another 2-3 minutes until golden and fully cooked.
- Divide the cooked jasmine rice between 2-3 bowls and top with shrimp, pineapple salsa, and avocado crema if desired. Serve immediately.
Notes
Make sure to pat the shrimp dry to help them sear properly. Customize your salsa by adding other fruits or vegetables. Leftovers can be stored separately in airtight containers for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American