Pineapple Shrimp Rice Bowls
Pineapple Shrimp Rice Bowls layer juicy spiced shrimp, sweet fresh pineapple salsa, and creamy lime crema over fluffy jasmine rice for a bright, balanced dinner. This 30-minute meal is perfect for busy weeknights when you want something fresh and satisfying without a lot of fuss.
Equipment
- Medium saucepan with lid
- Large skillet (12-inch)
- Fine-mesh strainer
- Small bowls
- Paper towels
Ingredients
- 1 cup jasmine rice rinsed until water runs clear
- 1.5 cups water
- 1/2 tsp salt
- 1 lb large shrimp peeled and deveined, 16/20 count
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 cup fresh pineapple diced into small chunks
- 2 tbsp red onion finely diced
- 2 tbsp fresh cilantro chopped
- 1 small avocado sliced and fanned
- 1/2 cup Mexican crema or full-fat sour cream
- 1 tbsp lime juice plus zest
Instructions
- Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear. Combine the rice, 1.5 cups water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- While the rice cooks, make the pineapple salsa: in a small bowl, stir together the diced pineapple, red onion, and cilantro. Set aside.
- In another small bowl, whisk the Mexican crema, lime juice, and lime zest until smooth. If too thick, thin with a teaspoon of water.
- Pat the shrimp very dry with paper towels. In a medium bowl, toss shrimp with avocado oil, smoked paprika, garlic powder, and a pinch of salt until evenly coated.
- Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook without moving for 2 minutes, then flip and cook another 1-2 minutes until pink and opaque with light golden edges. Remove from heat immediately.
- Divide the rice among bowls. Top with shrimp, pineapple salsa, and fanned avocado slices. Drizzle with lime crema and serve immediately.
Notes
Storage: Store rice, shrimp, salsa, and crema in separate airtight containers in the fridge. Shrimp and rice keep up to 3 days; salsa is best within 2 days. Freeze cooked shrimp in a single layer, then transfer to a freezer bag for up to 1 month.
Reheating: Warm shrimp in a skillet over medium-low heat with a splash of water or oil. Reheat rice with a few drops of water, covered, in the microwave or a skillet. Add fresh toppings just before serving.
Best Tips: Rinse the rice for fluffier grains. Pat shrimp completely dry for a good sear. Let the salsa sit for 5 minutes to meld flavors. Slice avocado last to prevent browning.
Variations: Swap shrimp for chicken thighs. Use coconut rice or quinoa. Add jalapeño for heat. Substitute coconut yogurt for a dairy-free crema. Grill shrimp on skewers for a smoky char.