Shrimp & Rice Bowl with Pineapple Salsa

by
Shrimp rice bowl topped with pineapple salsa in a colorful presentation
Jump to Recipe·Print Recipe
Spread the love

why make this recipe

Shrimp & Rice Bowl with Pineapple Salsa is a perfect blend of flavors and textures. It’s easy to make, healthy, and brings a tropical twist to your meal. The combination of juicy shrimp, fluffy rice, and fresh pineapple salsa makes it a refreshing choice for lunch or dinner.

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

  1. Get the rice started: Cook your jasmine rice according to package directions. Rinse 1 cup of rice until the water runs clear. Combine with 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes. Let it rest off the heat for 5 minutes before fluffing with a fork.

  2. Prep your shrimp: Pat your shrimp dry with paper towels. Toss the shrimp with onion powder, garlic powder, Old Bay seasoning, salt, and pepper. Let them sit while you make the salsa.

  3. Make the pineapple salsa: Dice the pineapple into small chunks, about ¼-inch. Combine with diced red onion and Roma tomato, then stir in chopped cilantro and lime juice. Season with salt, pepper, and optional red pepper flakes. Set aside.

  4. Make the avocado crema (if using): In a blender, combine the avocado, Greek yogurt, cilantro, green onion stems, lime juice, and olive oil. Blend with ⅓ cup water until smooth. Adjust water for desired consistency, season with salt and pepper to taste.

  5. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes without moving them. Flip and cook another 2-3 minutes until golden and cooked through.

  6. Assemble your bowls: Divide cooked jasmine rice between 2-3 bowls. Top with shrimp, spoon over pineapple salsa, and drizzle with avocado crema if using. Serve immediately.

how to serve Shrimp & Rice Bowl with Pineapple Salsa

Serve the Shrimp & Rice Bowl warm right after assembling. You can enjoy it as a light meal or pair it with your favorite side dishes. A crisp green salad or tortilla chips are great options to serve alongside.

how to store Shrimp & Rice Bowl with Pineapple Salsa

If you have leftovers, store each component separately in airtight containers. Keep the shrimp, rice, and salsa in the fridge. They should be eaten within 3 days for the best taste. Reheat the shrimp and rice gently in a skillet or microwave before serving.

tips to make Shrimp & Rice Bowl with Pineapple Salsa

  • Ensure the shrimp are well-seasoned for maximum flavor.
  • Fresh ingredients for the salsa and avocado crema make a big difference in taste.
  • Don’t skip letting the rice sit off the heat; this helps it become fluffy.
  • For a spicier kick, add more red pepper flakes to the salsa.

variation

Feel free to replace shrimp with chicken or tofu if you want a different protein. You can also add other veggies like bell peppers or corn to the salsa or bowl for more color and crunch.

FAQs

1. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free soy sauce or other acceptable alternatives if you decide to add soy sauce.

2. How can I make this recipe quicker?
You can use pre-cooked shrimp or instant rice to save time. This way, you can skip cooking the shrimp and rice from scratch.

3. Can I freeze the leftovers?
It’s best not to freeze the salsa or avocado crema, as they may change texture. However, cooked shrimp and rice can be frozen for up to 2 months. Just reheat and enjoy later! Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp & Rice Bowl with Pineapple Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: nevaeh-hall
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A refreshing Shrimp & Rice Bowl with Pineapple Salsa that combines juicy shrimp, fluffy rice, and vibrant salsa for a healthy meal.

Ingredients

Scale
  • 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

  1. Cook the jasmine rice according to package directions: Rinse 1 cup of rice until the water runs clear and combine with 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes. Let it rest off the heat for 5 minutes before fluffing with a fork.
  2. Pat shrimp dry with paper towels and toss with onion powder, garlic powder, Old Bay seasoning, salt, and pepper. Let sit while making the salsa.
  3. Dice the pineapple and combine with red onion and Roma tomato. Stir in cilantro and lime juice, season with salt, pepper, and red pepper flakes. Set aside.
  4. For avocado crema, blend avocado, Greek yogurt, cilantro, green onion stems, lime juice, and olive oil with ⅓ cup water until smooth. Adjust water for desired consistency; season with salt and pepper.
  5. Heat olive oil in a skillet over medium-high heat, add seasoned shrimp, and cook for 2-3 minutes without moving. Flip and cook another 2-3 minutes until golden and cooked through.
  6. Assemble bowls by dividing cooked jasmine rice, topping with shrimp, pineapple salsa, and avocado crema if using. Serve immediately.

Notes

For added flavor, ensure the shrimp are well-seasoned and use fresh ingredients for the salsa and avocado crema.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 7g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 150mg

Spread the love

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star