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
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.
Notes
- You can swap shrimp for grilled chicken or tofu.
- Add black beans or shredded lettuce for extra bulk.
- For meal prep, store salsa separately and assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 145mg
