Shrimp Rice Bowl with Pineapple Salsa

Delicious shrimp rice bowl with vibrant pineapple salsa on top.

Shrimp Rice Bowl with Pineapple Salsa

A delightful dish featuring savory shrimp and rice topped with a bright and refreshing pineapple salsa, perfect for weeknight dinners or gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 400

Ingredients Method Notes

Ingredients

For the Shrimp

1 pound large shrimp, peeled and deveined Use fresh, high-quality shrimp for best flavor.
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste

For the Rice

2 cups jasmine rice, cooked according to package instructions

For the Pineapple Salsa

2 cups fresh pineapple, diced Consider adding seasonal fruits for variations.
1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped Garnish with extra cilantro if desired.
1 jalapeño, seeded and minced (optional) Adjust according to spice preference.
2 tablespoons lime juice, freshly squeezed Add more for a zesty kick.

Method

Preparation

Cook the rice according to package directions and keep warm.
In a bowl, combine the diced pineapple, red onion, cilantro, jalapeño (if using), and one tablespoon of lime juice. Stir and let sit to allow the flavors to meld.
In a separate bowl, toss the shrimp with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until well-coated.

Cooking

Heat a skillet over medium-high heat and cook the shrimp until they turn pink and opaque, about 2-3 minutes per side.

Assembly

Assemble the bowls by placing rice at the bottom, topping it with shrimp, and adding the pineapple salsa on top.
Garnish with extra cilantro or lime wedges and serve immediately.

Notes

For leftovers, store in an airtight container in the fridge for 2-3 days. Reheat in microwave or skillet. Consider storing salsa separately for freshness.