Name: Shrimp Rice Bowl with Pineapple Salsa
Cook time: 30 min
Total time: 30 min
Ingredients: 1 pound large shrimp: Peeled and deveined for easy eating.; 2 cups jasmine rice: Cooked according to package instructions.; 2 cups fresh pineapple: Diced into small, bite-sized pieces.; 1/2 red onion: Finely diced for a mild crunch.; 1/4 cup fresh cilantro: Chopped finely for a herbal finish.; 1 jalapeño: Seeded and minced (optional for a little kick).; 2 tablespoons lime juice: Freshly squeezed for the best flavor.; 1 tablespoon olive oil: For sautéing the shrimp.; 1 teaspoon ground cumin: Adds a warm, earthy taste.; 1 teaspoon smoked paprika: Gives the shrimp a beautiful color and smoky aroma.; 1/2 teaspoon garlic powder: For a savory depth of flavor.; Salt and black pepper: To taste.

Ingredients

Scale

1 pound large shrimp: Peeled and deveined for easy eating.
2 cups jasmine rice: Cooked according to package instructions.
2 cups fresh pineapple: Diced into small, bite-sized pieces.
1/2 red onion: Finely diced for a mild crunch.
1/4 cup fresh cilantro: Chopped finely for a herbal finish.
1 jalapeño: Seeded and minced (optional for a little kick).
2 tablespoons lime juice: Freshly squeezed for the best flavor.
1 tablespoon olive oil: For sautéing the shrimp.
1 teaspoon ground cumin: Adds a warm, earthy taste.
1 teaspoon smoked paprika: Gives the shrimp a beautiful color and smoky aroma.
1/2 teaspoon garlic powder: For a savory depth of flavor.
Salt and black pepper: To taste.

Instructions

Cook the Rice: Start by cooking your rice. Follow the package directions so it turns out light and fluffy. Set it aside and keep it warm.
Prepare the Pineapple Salsa: In a medium bowl, combine the diced pineapple, red onion, cilantro, jalapeño, and one tablespoon of lime juice. Stir it well and let it sit so the flavors can mingle.
Season the Shrimp: In a separate bowl, toss the shrimp with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Make sure every shrimp is coated in the spice mix.
Sauté the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they are pink and no longer translucent. Squeeze the remaining lime juice over the shrimp before removing them from the heat.
Assemble the Bowls: Scoop a portion of rice into each bowl. Place several shrimp on top of the rice. Add a big spoonful of the pineapple salsa on the side.
Garnish and Serve: Add extra cilantro or a lime wedge if you like. Serve immediately while the shrimp is hot.

Cook Time: 30 minutes