Shrimp and Rice Bowls with Refreshing Pineapple Salsa
A vibrant and flavorful dish featuring succulent shrimp, fluffy rice, and a zesty pineapple salsa. Quick, easy, and perfect for a weeknight meal.
Equipment
- Large skillet
- Medium saucepan
- Medium Bowl
- Serving bowls
Ingredients
Shrimp
- 1 lb Large shrimp, peeled and deveined
- 1 tbsp Olive oil
- 1 tsp Chili powder
- 1/2 tsp Cumin
Rice
- 1 cup Long-grain rice
- 2 cups Water
- 1/2 tsp Salt
Pineapple Salsa
- 1 cup Fresh pineapple, diced
- 1/2 Red bell pepper, diced
- 1/4 Red onion, finely diced
- 1/4 cup Cilantro, chopped
- 2 tbsp Lime juice
- 1 Jalapeño, seeded and minced (optional)
Instructions
Instructions
- Rinse the rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
- While the rice cooks, prepare the pineapple salsa: Combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using) in a medium bowl. Season with salt and pepper to taste.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet and season with chili powder, cumin, garlic powder, salt, and pepper.
- Cook shrimp for 2-3 minutes per side, or until pink and cooked through.
- Divide the cooked rice among bowls. Top with the cooked shrimp and a generous spoonful of pineapple salsa.
- Serve immediately and enjoy!
Notes
For extra flavor, marinate the shrimp in the chili powder, cumin, and garlic powder mixture for 15-30 minutes before cooking. You can also add other vegetables to the salsa, such as mango or corn.