Easy 35-Minute Shrimp Rice Bowl with Pineapple Salsa

Cooking meals at home can be both fun and rewarding. If you’re looking for a quick and delicious dinner idea, this Easy 35-Minute Shrimp Rice Bowl with Pineapple Salsa is just the ticket. It’s packed with flavor, fresh ingredients, and comes together in under an hour. Let’s dive into this delightful recipe!

Why make this recipe

This shrimp rice bowl is a fantastic option for busy weeknights or casual gatherings. It combines juicy shrimp with a vibrant pineapple salsa, giving you a tropical taste that brightens up your meal. Plus, it’s a versatile dish that can be customized to suit your preferences.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh pineapple, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely diced (optional)
• 1 lime, juiced
• 2 cups cooked rice for serving

How to make it

1. In a medium bowl, combine the diced pineapple, avocado, red onion, cilantro, jalapeño (if using), and lime juice. Stir gently and set aside to let the flavors meld.
2. In a small bowl, mix smoked paprika, garlic powder, chili powder, salt, and black pepper.
3. Pat the shrimp dry with a paper towel and toss them in the spice mixture until evenly coated.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they’re pink and opaque.
6. Divide the cooked rice into two bowls, top with the spiced shrimp, and finish with a generous scoop of the pineapple salsa.

How to serve it

Serve the shrimp rice bowl warm. You can enjoy it as is or with additional lime wedges for an extra zing. For a complete meal, pair it with a light salad or some tortilla chips.

How to store it

If you have leftovers, store the shrimp and pineapple salsa separately in airtight containers in the refrigerator. The shrimp will last for up to 2 days while the pineapple salsa is best enjoyed within 1 day to retain freshness and crispness. Reheat the shrimp on the stovetop or in the microwave before serving.

Helpful tips

• Make sure to pat the shrimp dry well; this ensures they get a nice sear.
• Customize your salsa by adding other fruits like mango or swapping out the cilantro for parsley if you prefer.
• Feel free to adjust the spice level by adding more or less chili powder or jalapeño.

Optional variations

• For a low-carb option, substitute rice with cauliflower rice.
• If you prefer grilled shrimp, feel free to skewer them and cook on a grill for a smoky flavor.

Frequently asked questions

Can I use frozen shrimp instead of fresh?
Yes, you can use frozen shrimp. Just make sure to thaw them and pat them dry before cooking.

What can I use instead of avocado?
If you’re not a fan of avocado, you could replace it with diced cucumber or omit it altogether.

Is this recipe spicy?
The spice level can vary based on your choices. The chili powder and jalapeño add heat, but you can adjust or omit these ingredients for a milder flavor.

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