Name: Shrimp & Rice Bowl with Pineapple Salsa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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)

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)

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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