Description
A flavorful shrimp and rice bowl topped with fresh pineapple salsa.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- 1 cup fresh pineapple, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional)
- Juice of 1 lime
- Pinch of salt
- 2 cups cooked white or brown rice
- 1 tablespoon butter or olive oil
- 1 teaspoon lime zest
- ¼ teaspoon salt
Instructions
- In a bowl, mix shrimp with olive oil, garlic, smoked paprika, chili powder, salt, black pepper, and lime juice.
- Heat a skillet over medium heat and cook shrimp for 2-3 minutes on each side until pink and cooked through.
- In another bowl, combine pineapple, red bell pepper, red onion, cilantro, jalapeño, lime juice, and a pinch of salt for the salsa.
- In a saucepan, heat cooked rice with butter or olive oil, lime zest, and salt.
- To serve, place rice in a bowl, top with shrimp, and add pineapple salsa.
Notes
- Adjust spice levels by adding more or less jalapeño.
- This dish can be served warm or cold.
- Leftover salsa can be stored in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Shrimp, Rice Bowl, Pineapple Salsa, Seafood, Quick Meal