Name: Shrimp & Rice Bowl with Pineapple Salsa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 pound large shrimp (peeled and deveined); 2 tablespoons olive oil; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 2 cups cooked jasmine or basmati rice; 1 avocado (sliced); Lime wedges (for serving); 1 cup fresh pineapple (diced); 1/4 cup red onion (finely chopped); 1/4 cup red bell pepper (diced); 1 jalapeño (seeded and finely chopped); 2 tablespoons fresh cilantro (chopped); Juice of 1 lime; Pinch of salt

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Craving a meal that’s bright, bold, and refreshingly easy? The Shrimp & Rice Bowl with Pineapple Salsa is your ticket to a tropical escape right at your kitchen table. Juicy shrimp, fragrant rice, and a sweet-spicy pineapple salsa come together in a colorful bowl that’s bursting with flavor, nutrition, and summer spirit. Whether you’re feeding a crowd or meal-prepping for the week, this vibrant rice bowl is guaranteed to perk up dinnertime and leave everyone smiling.

Shrimp & Rice Bowl with Pineapple Salsa Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a handful of simple ingredients create such a show-stopping dish. Each component is chosen for maximum flavor, freshness, and color—making every bite of your Shrimp & Rice Bowl with Pineapple Salsa a delicious little getaway.

Large shrimp (1 pound, peeled and deveined): Look for plump, fresh shrimp—they cook fast and soak up spices beautifully.
Olive oil (2 tablespoons): Helps the shrimp caramelize and carries all those lovely spices across every bite.
Chili powder (1 teaspoon): Brings gentle warmth and depth to the shrimp.
Smoked paprika (1/2 teaspoon): Adds a subtle, smoky undertone that really makes the flavor pop.
Garlic powder (1/2 teaspoon): Delivers that irresistible savory backbone without any chopping.
Salt and black pepper (to taste): Enhances all the flavors; a generous pinch makes a big difference.
Cooked jasmine or basmati rice (2 cups): Choose whichever you prefer for a fluffy, lightly fragrant base.
Avocado (1, sliced): Creamy slices add richness and a gorgeous green color.
Lime wedges (for serving): A finishing squeeze of fresh lime ties it all together.
Fresh pineapple (1 cup, diced): Sweet, juicy, and the star of the salsa.
Red onion (1/4 cup, finely chopped): A zesty crunch and beautiful purple color.
Red bell pepper (1/4 cup, diced): Sweet, crisp, and brightens the salsa.
Jalapeño (1, seeded and finely chopped): Adds a lively kick—keep in the seeds if you love heat.
Fresh cilantro (2 tablespoons, chopped): Brings herby, citrusy freshness to the salsa.
Lime juice (juice of 1 lime): Lifts the flavors and keeps the salsa bright.
Pinch of salt: Makes the sweet and spicy flavors in the salsa really sing.

How to Make Shrimp & Rice Bowl with Pineapple Salsa

Step 1: Season the Shrimp

In a medium mixing bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Make sure every shrimp is well coated—the olive oil helps the spices stick, ensuring you get maximum flavor in every bite!

Step 2: Cook the Shrimp

Heat a skillet over medium-high and once it’s hot, add the seasoned shrimp in a single layer. Cook them for 2 to 3 minutes per side until they’re pink, opaque, and slightly caramelized around the edges. Don’t overcook—shrimp are best when juicy and just-cooked! Once done, remove them from the pan and set aside.

Step 3: Mix the Pineapple Salsa

In a small bowl, combine diced fresh pineapple, red onion, red bell pepper, jalapeño, cilantro, a hearty squeeze of lime juice, and a pinch of salt. Toss everything together so the juicy fruit and veggies soak up that tangy lime and herby cilantro aroma. Let the salsa sit for 10 to 15 minutes; this simple wait allows the flavors to mingle and mellow.

Step 4: Assemble the Bowls

Divide your fluffy cooked jasmine or basmati rice among four serving bowls. Top each bowl with the hot shrimp, a generous spoonful of pineapple salsa, creamy slices of avocado, and a lime wedge. The only thing left is to dig right in!

How to Serve Shrimp & Rice Bowl with Pineapple Salsa

Garnishes

Elevate your Shrimp & Rice Bowl with Pineapple Salsa with toppings! Try an extra sprinkle of chopped cilantro, slices of jalapeño for more heat, or a drizzle of your favorite hot sauce. Crushed tortilla chips or toasted coconut flakes can add even more crunch and flavor.

Side Dishes

Pair your bowl with light, fresh options like a crisp green salad, or serve alongside black beans for extra protein. For a fun, tropical twist, serve with plantain chips or a chilled cucumber salad on the side. These additions complement the bold flavors without overpowering them.

Creative Ways to Present

For a show-stopping presentation, build the Shrimp & Rice Bowl with Pineapple Salsa in a hollowed-out pineapple bowl or serve it “family-style” on a big platter so everyone can help themselves. You can also layer the ingredients in clear jars to make eye-catching meal prep lunches.

Make Ahead and Storage

Storing Leftovers

Store leftover Shrimp & Rice Bowl with Pineapple Salsa components separately for freshness. Keep the cooked shrimp, rice, and pineapple salsa in airtight containers in the refrigerator, and slice fresh avocado just before serving to prevent browning.

Freezing

While you can safely freeze cooked shrimp and rice, it’s best to make the Pineapple Salsa fresh for maximum flavor and texture. Store shrimp and rice in freezer-safe bags or containers for up to two months, then thaw them overnight in the fridge before reheating.

Reheating

To reheat your shrimp and rice, warm them gently in the microwave or in a skillet over low heat until just heated through. Always add the salsa and fresh avocado after reheating to keep that bright, crisp contrast.

FAQs

Can I make the Shrimp & Rice Bowl with Pineapple Salsa ahead of time?

Absolutely! You can prep the shrimp and salsa a day in advance. Store them in the fridge separately and assemble the bowls right before serving for the freshest results.

What can I use instead of shrimp?

Grilled chicken, crispy tofu, or even seared fish fillets work beautifully in place of shrimp. This recipe is all about customization—just adjust your cooking time as needed for different proteins.

Is this recipe gluten-free and dairy-free?

Yes! The Shrimp & Rice Bowl with Pineapple Salsa is naturally gluten-free and dairy-free, making it a great option for many diets. Just double-check any spice blends you use to confirm they’re gluten-free.

How can I make this less spicy?

For a milder salsa, skip the jalapeño or use just a tiny bit. The sweet pineapple will still shine, and you can always add a few slices of bell pepper in its place for color and crunch.

Can I use canned pineapple for the salsa?

Fresh pineapple really gives the best texture and vibrant flavor, but in a pinch, well-drained canned pineapple tidbits will work. Try to use pineapple in juice, not syrup, for the brightest taste.

Final Thoughts

I can’t wait for you to taste just how sunny and satisfying the Shrimp & Rice Bowl with Pineapple Salsa truly is. Bursting with color, flavor, and feel-good vibes, this bowl is a surefire way to bring excitement back to your dinner table. Give it a try—and don’t be surprised if it becomes a regular favorite at your house, too!

Shrimp & Rice Bowl with Pineapple Salsa Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Shrimp & Rice Bowl with Pineapple Salsa recipe is a delightful fusion of flavors, combining succulent shrimp with a tangy pineapple salsa served over fragrant jasmine or basmati rice. Topped with creamy avocado slices and a squeeze of fresh lime, this dish is a perfect balance of sweet, spicy, and savory.

Ingredients

Scale

Main Ingredients:

1 pound large shrimp (peeled and deveined)
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 cups cooked jasmine or basmati rice
1 avocado (sliced)
Lime wedges (for serving)

For the Pineapple Salsa:

1 cup fresh pineapple (diced)
1/4 cup red onion (finely chopped)
1/4 cup red bell pepper (diced)
1 jalapeño (seeded and finely chopped)
2 tablespoons fresh cilantro (chopped)
Juice of 1 lime
Pinch of salt

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Instructions

Prepare Shrimp: Toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Cook in a skillet until pink and cooked through.
Make Pineapple Salsa: Combine pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Let sit to blend flavors.
Assemble Bowls: Divide rice among bowls. Top with shrimp, pineapple salsa, avocado slices, and a lime wedge. Serve warm.