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
Scale
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
