Dive into sunshine on a plate with this Shrimp & Rice Bowl with Pineapple Salsa! Sweet, juicy pineapple mingles with tender, smoky shrimp atop a bed of fluffy jasmine rice—finished with creamy avocado and a hit of zesty lime. This is one of those vibrant, flavor-packed meals that looks fancy but comes together in a flash, making it perfect for both busy weeknights and breezy weekend gatherings. If you’re ready for a dish that balances tropical brightness with craveable savory notes, this Shrimp & Rice Bowl with Pineapple Salsa will absolutely win you over (and probably earn you a few recipe requests).
Ingredients You’ll Need
You don’t need a ton of complicated ingredients to pull off the bold flavors in this Shrimp & Rice Bowl with Pineapple Salsa. Every piece here adds its own magic—whether it’s color, zing, sweetness, or creaminess—coming together in a bowl that’s as balanced as it is beautiful.
- Shrimp (1 pound, large, peeled and deveined): The star of the bowl—look for fresh or high-quality frozen shrimp for the best texture and flavor.
- Olive oil (2 tablespoons): Provides a base for the shrimp marinade and keeps everything lovely and juicy while cooking.
- Garlic (2 cloves, minced): A simple aromatic that serves up savory depth and irresistible aroma.
- Ground cumin (1 teaspoon): Adds a warm, earthy undertone that plays beautifully with the zingy salsa.
- Smoked paprika (1 teaspoon): Just enough smoky flair to make the shrimp sing.
- Salt (1/2 teaspoon): Enhances all the natural flavors, making every bite pop.
- Black pepper (1/4 teaspoon): Brings subtle heat and balance to the seasoning mix.
- Jasmine rice (2 cups, cooked): Its delicate aroma and pillowy texture are the ideal canvas for shrimp and salsa.
- Fresh pineapple (1 cup, diced): Delivers that unbeatable fresh sweetness and golden color to the salsa.
- Red onion (1/4 cup, finely chopped): Gives a little sharpness and crunch to keep the flavors lively.
- Fresh cilantro (1/4 cup, chopped): Brings a pop of green and a fresh herbal note to the salsa.
- Jalapeño (1 small, seeded and minced): Offers just the right level of gentle heat (add extra if you want more kick!).
- Lime juice (from 1 lime): Bright and citrusy—this pulls the pineapple salsa together beautifully.
- Avocado (1, sliced): Luxuriously creamy and mild, it softens the sharper flavors in the bowl.
- Lime wedges (for serving): Perfect for a final squeeze of brightness just before digging in.
How to Make Shrimp & Rice Bowl with Pineapple Salsa
Step 1: Marinate the Shrimp
In a medium-sized bowl, toss your shrimp with olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. You’ll want every shrimp to be glistening and generously coated with these warm spices. Let them relax and soak in the flavor while you prep the salsa (about 10 minutes is perfect).
Step 2: Prepare the Pineapple Salsa
While the shrimp marinates, it’s time to whip up that game-changing pineapple salsa. Combine the diced fresh pineapple, red onion, cilantro, jalapeño, and lime juice in a small bowl. Stir well, making sure the lime juice is distributed and the ingredients are evenly mixed. Pop the salsa in the fridge to chill—it’ll stay super vibrant and crunchy until you’re ready to serve.
Step 3: Cook the Shrimp
Heat a large skillet over medium-high until it’s nice and hot, but not smoking. Arrange the shrimp in a single layer, and let them sizzle away for about 2 to 3 minutes per side. They’ll turn a gorgeous pink and get that little bit of caramelization you’re looking for. As soon as they’re opaque, get them off the heat to keep them juicy and tender.
Step 4: Assemble Your Shrimp & Rice Bowl with Pineapple Salsa
Now comes the fun part! Divide your cooked jasmine rice between serving bowls, and then build layers of flavor by topping each bowl with the sizzling shrimp. Spoon over a generous amount of pineapple salsa, tuck a few avocado slices along the side, and finish with fresh lime wedges. Every element finds its perfect place in these bowls—colorful, fresh, and downright irresistible.
How to Serve Shrimp & Rice Bowl with Pineapple Salsa
Garnishes
Don’t hesitate to make your bowls extra gorgeous with a final flourish. Try a scattering of extra cilantro leaves, a pinch of flaky sea salt on the avocado, or a sprinkle of toasted sesame seeds for subtle crunch. A little lime zest is fantastic for extra zing!
Side Dishes
For a light meal, your Shrimp & Rice Bowl with Pineapple Salsa is plenty satisfying on its own. If you want to round things out, pair with a crisp green salad or simple roasted vegetables. Grilled corn, sweet potato wedges, or even plantain chips work really well and carry on those tropical flavors.
Creative Ways to Present
Serving a crowd? Build a DIY “bowl bar” with all the toppings separated, or double the recipe and serve it platter-style as a show-stopping centerpiece. Tiny bowls make a fun party appetizer, while mason jars offer a fresh twist for meal prep lunches on the go. However you present your Shrimp & Rice Bowl with Pineapple Salsa, it’s sure to dazzle.
Make Ahead and Storage
Storing Leftovers
Leftover bowls are a dream to store! Portion individual servings into airtight containers, making sure the salsa and shrimp are separate from the rice if possible (this keeps the textures just right). Everything keeps well in the refrigerator for up to two days.
Freezing
While the shrimp and cooked jasmine rice both freeze beautifully for up to two months, the pineapple salsa is best enjoyed fresh—it can become watery after thawing. If you love meal prepping, freeze shrimp and rice in portions, and just whip up a quick salsa before serving.
Reheating
Gently reheat shrimp and rice together in the microwave or on the stovetop, adding a splash of water to keep the rice fluffy. Assemble the bowls with fresh avocado and newly made salsa for a quick second act. Avoid reheating the salsa to keep those bright flavors intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work just as well as fresh for this Shrimp & Rice Bowl with Pineapple Salsa. Just make sure to thaw them completely and pat dry before marinating to ensure the best texture and flavor in your finished dish.
How spicy is the pineapple salsa?
This salsa packs a gentle kick from the minced jalapeño, but it stays refreshing thanks to the sweet pineapple and lime juice. If you prefer less heat, just use half a jalapeño or skip it altogether. If you love spice, try adding a second pepper or leaving in some of the seeds.
What other proteins can I use instead of shrimp?
You can easily swap in grilled chicken, crispy tofu, or even seared fish for the shrimp. Simply use the same seasoning blend and follow the same steps—this makes the Shrimp & Rice Bowl with Pineapple Salsa a flexible go-to for any eater.
Can I make this ahead for meal prep?
Definitely! Cook and store the shrimp, rice, and salsa separately in the fridge. Assemble just before serving for the freshest taste and best textures. It makes an amazing grab-and-go lunch or quick dinner.
What is the best rice to use?
Jasmine rice is my favorite for this bowl thanks to its fluffy texture and subtle aroma, but you can use any cooked rice you like—even brown rice or cauliflower rice for a lighter option. The bowl is all about those bright flavors, so use what you love.
Final Thoughts
Give this Shrimp & Rice Bowl with Pineapple Salsa a try and you’ll see why it’s such a hit—quick, colorful, and bursting with joyful flavors. Don’t be surprised if it becomes your new staple for both laid-back dinners and festive occasions alike!
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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: Non-Vegetarian
Description
This Shrimp & Rice Bowl with Pineapple Salsa is a vibrant and flavorful dish that combines juicy shrimp, fragrant jasmine rice, and a zesty pineapple salsa. It’s a perfect blend of savory and sweet flavors that will transport you to the tropics with every bite.
Ingredients
For the Shrimp:
- 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
For the Bowl:
- 2 cups cooked jasmine rice
- 1 avocado, sliced
- lime wedges for serving
For the 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, garlic, cumin, paprika, salt, and pepper. Set aside for 10 minutes.
- Prepare the Pineapple Salsa: Combine pineapple, red onion, cilantro, jalapeño, and lime juice in a bowl. Refrigerate until ready to serve.
- Cook the Shrimp: Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque.
- Assemble the Bowls: Divide rice into serving bowls. Top with shrimp, pineapple salsa, and avocado slices. Serve with lime wedges.
Notes
- For extra flavor, grill the shrimp instead of pan-searing.
- You can use brown rice or cauliflower rice as substitutes for jasmine rice.
- The pineapple salsa can be made ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 165mg
