Description
Juicy shrimp coated in smoky spices sizzle in olive oil, resting atop soft, steaming rice. A vibrant mix of sweet pineapple, crisp onion, and zesty lime salsa adds tangy crunch, while fresh cilantro brightens each spoonful.
Ingredients
- 1 cup white rice
- 2 cups water
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh pineapple diced
- 1/4 cup red onion finely chopped
- 1 jalapeno seeded and minced
- 2 tablespoons fresh cilantro chopped
- 1 lime juiced
Instructions
- Rinse the rice under cold water until the water runs clear, then combine it with water in a saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
- Meanwhile, in a bowl toss shrimp with olive oil, garlic, chili powder, cumin, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until opaque and cooked through.
- In a separate bowl combine pineapple, red onion, jalapeno, cilantro, and lime juice, then season with a pinch of salt and stir well.
- Fluff the cooked rice with a fork and divide it between serving bowls.
- Top each bowl of rice with seasoned shrimp and spoon pineapple salsa over the shrimp.
- Garnish with extra cilantro or lime wedges if desired and serve immediately.
Notes
- Use day-old rice for a firmer texture that holds up under toppings.
- Adjust the jalapeno amount to control the heat level to your taste.
- For extra flavor, let the salsa rest for 10 minutes before serving.
- Substitute shrimp with grilled chicken or tofu for a different protein option.