Shrimp & Rice Bowl with Pineapple Salsa
A vibrant and quick dish featuring succulent shrimp paired with refreshing pineapple salsa, perfect for weeknight dinners or impressing guests.
Ingredients
For the Rice
- 1 cup Rice (any variety like jasmine or brown rice)
For the Shrimp
- 1 pound Shrimp, peeled and deveined Fresh or frozen shrimp can be used.
- 1 splash Olive oil, for cooking Use enough to coat the pan.
- to taste Salt and pepper Adjust to individual preference.
For the Pineapple Salsa
- 1 cup Pineapple, diced Fresh pineapple is preferable.
- 1/2 cup Red onion, finely chopped
- 1/2 cup Cucumber, diced
- 1/4 cup Fresh cilantro, chopped Can be adjusted based on preference.
- 1 unit Lime, juiced
Instructions
Cooking the Rice
- Rinse the rice under cold water. In a medium saucepan, combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
Preparing the Salsa
- In a medium bowl, combine the diced pineapple, red onion, cucumber, cilantro, lime juice, salt, and pepper. Mix gently and let sit to enhance the flavors.
Cooking the Shrimp
- In a large skillet, heat a splash of olive oil over medium-high heat. Season the shrimp with salt and pepper. Once the oil is hot, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque.
Assembling the Bowl
- In a serving bowl, place a generous serving of rice. Top with the cooked shrimp and add a hearty scoop of pineapple salsa on top.
Serving
- Dig in while everything is fresh and warm. Enjoy the burst of flavors from this vibrant dish!
Notes
Don’t overcook the shrimp; they only need a few minutes on each side. Feel free to customize your salsa with additional ingredients like bell peppers or jalapeños. For the best flavor, use fresh herbs and ripe pineapple. Leftovers can be stored in an airtight container for up to 2 days.