Description
A flavorful and vibrant Shrimp & Rice Bowl topped with fresh Pineapple Salsa and optional creamy Avocado Crema that is perfect for a delightful 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
- 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.
- 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.
- Make the pineapple salsa: Dice 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.
- Make the avocado crema (if using): In a blender, combine 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.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add 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.
- 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.
Notes
- Adjust the spice levels of the salsa by adding more or less red pepper flakes.
- Make sure the shrimp are completely dry before searing for better results.
- Avocado crema is optional but adds a delicious creaminess to the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg