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- 1 pound large shrimp, peeled and deveined - 1 cup uncooked jasmine rice - 1 ½ cups vegetable broth or water - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup diced pineapple (fresh or canned) - ½ red bell pepper, finely chopped - ¼ red onion, finely chopped - 1 tablespoon lime juice - ¼ cup fresh cilantro, chopped To make a great shrimp rice bowl, start with fresh large shrimp. They give a nice flavor and texture. Use jasmine rice for its fragrant aroma and soft bite. Cooking it in vegetable broth adds depth to the dish. The seasonings are simple yet vital. Olive oil helps the shrimp cook well without sticking. Garlic powder and paprika bring warmth and richness. Don’t forget salt and pepper to taste. These will enhance all the flavors in your bowl. For the pineapple salsa, use fresh or canned pineapple. The sweetness balances the savory shrimp. Red bell pepper and red onion add crunch and color. Lime juice brightens everything up. Fresh cilantro ties the salsa together with its unique flavor. You can find the full recipe above for detailed cooking steps. - First, rinse the jasmine rice under cold water. - Next, combine the rice and vegetable broth in a saucepan. - Bring the mixture to a boil, then lower the heat. - Cover the saucepan and let it simmer for about 15 minutes. - Once done, remove it from heat and let it sit for 5 minutes. - Fluff the rice with a fork to make it light and airy. - Take the large shrimp and season them with garlic powder, paprika, salt, and pepper. - Heat olive oil in a large skillet over medium heat. - Add the seasoned shrimp to the skillet. - Cook the shrimp for 2-3 minutes on each side. - The shrimp should turn pink and opaque when cooked. - Once done, remove the shrimp from heat and set aside. - In a mixing bowl, combine diced pineapple, red bell pepper, and red onion. - Add lime juice and chopped cilantro to the bowl. - Mix everything well and season with a little salt to taste. - Adjust the seasoning based on your preference. Follow these steps, and you will create a flavorful shrimp rice bowl with vibrant pineapple salsa. For detailed measurements and more details, please check the Full Recipe. To cook shrimp just right, timing is key. Cook large shrimp for 2-3 minutes on each side. They should turn pink and opaque. If they curl tightly, they are overcooked. Aim for a slight curve, which means they are perfect. Add more flavor with simple seasonings. Try a pinch of cayenne for heat or add fresh herbs like basil. For a deeper taste, marinate shrimp in lime juice and spices for 30 minutes. This makes the shrimp extra tasty. Common mistakes can lead to mushy rice. Avoid stirring while it cooks, as this makes rice sticky. Use a 1:1.5 ratio of rice to water for jasmine rice. This means one cup of rice needs one and a half cups of broth. Let it sit after cooking to absorb steam. This will make the rice fluffy and light. Check out the Full Recipe for more details on creating this delicious shrimp rice bowl. {{image_2}} If you want a change from shrimp, try chicken or tofu. Chicken works well because it absorbs flavors nicely. Use the same spices and cook it until golden brown. Tofu is a great plant-based choice. Press it to remove excess water, then cube it. Sauté until crispy for a satisfying bite. You can also use fish like salmon or tilapia. These options add a different texture and flavor. You can swap jasmine rice for quinoa or brown rice. Quinoa is high in protein and cooks quickly. Brown rice gives a nutty taste and is more filling. If you want a low-carb option, try cauliflower rice. Simply pulse cauliflower in a food processor, then sauté it. This option is light and still delicious. Each grain offers a unique twist to the dish. For the salsa, get creative with fruits. Instead of pineapple, use mango or kiwi. Both add sweetness and color. You can also use seasonal fruits like strawberries in summer. They give a fresh taste that brightens the dish. Adjust the lime juice based on the fruit’s sweetness. This way, you can make the salsa your own. Store your shrimp rice bowl in airtight containers. Glass or plastic containers work well. Keep it in the fridge for up to three days. Make sure the shrimp and rice are cool before sealing. This helps keep them fresh and tasty. Reheat rice and shrimp in a microwave or on the stove. If you use a microwave, add a splash of water. This helps keep the rice moist. Heat in short bursts, stirring in between. For the stove, use low heat. Stir often to avoid overcooking the shrimp. They can get tough if heated too long. You can freeze the shrimp and rice separately for better results. Let them cool completely before freezing. Use freezer-safe bags or containers. Store the pineapple salsa in the fridge, as it does not freeze well. When ready to eat, thaw in the fridge overnight. Reheat the shrimp and rice as mentioned above for best taste. Yes, you can use frozen shrimp. It is a great option if fresh shrimp is not available. To thaw frozen shrimp, place them in the fridge overnight or run them under cold water for about 10-15 minutes. Drain and pat them dry before cooking. When cooking, follow the same steps as for fresh shrimp. Make sure they reach a pink and opaque color. This ensures they are cooked through and safe to eat. If you need a substitute for jasmine rice, there are many options. You can use basmati rice for a similar texture and flavor. Brown rice is a healthy choice and adds fiber. Quinoa is great for a gluten-free option and cooks quickly. For a low-carb meal, try cauliflower rice. It has a mild taste and absorbs flavors well. The spice level of this dish is mild. The shrimp are seasoned with garlic powder and paprika, which adds flavor without much heat. If you like it spicier, you can add jalapeño slices to the bowl. You can also sprinkle some red pepper flakes over the finished dish. Adjust the spice to match your taste! We covered a tasty shrimp dish with fluffy jasmine rice and fresh pineapple salsa. Use the right ingredients and seasonings for great flavor. Follow my steps to cook shrimp perfectly and make a vibrant salsa. Remember, you can switch proteins or grains to suit your taste. Store leftovers properly so you can enjoy this meal later. Whether it’s a weeknight dinner or a fun weekend project, these tips will help you succeed. Enjoy the cooking experience and share it with loved ones!

Shrimp Rice Bowl with Pineapple Salsa

Savor the tropical flavors of this Zesty Shrimp Rice Bowl with Pineapple Salsa! Perfect for a quick meal, this delicious recipe features succulent shrimp, fluffy jasmine rice, and a refreshing pineapple salsa that brightens every bite. Easy to make in just 40 minutes, this dish is a crowd-pleaser for any occasion. Click to explore the full recipe and elevate your dinner game with this vibrant, tasty dish!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup uncooked jasmine rice

1 ½ cups vegetable broth (or water)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup diced pineapple (fresh or canned)

½ red bell pepper, finely chopped

¼ red onion, finely chopped

1 tablespoon lime juice

¼ cup fresh cilantro, chopped

Optional toppings: avocado slices, jalapeño slices, lime wedges

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear.

    In a saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked and fluffy. Remove from heat and let it sit covered for another 5 minutes.

      While the rice is cooking, heat the olive oil in a large skillet over medium heat. Season the shrimp with garlic powder, paprika, salt, and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat and set aside.

        For the pineapple salsa, in a mixing bowl, combine the diced pineapple, red bell pepper, red onion, lime juice, and chopped cilantro. Season with a little salt and mix well.

          To assemble the rice bowl, spoon a generous amount of jasmine rice into each serving bowl. Top with the cooked shrimp and a hearty scoop of pineapple salsa.

            Garnish with optional toppings such as avocado slices, jalapeño slices, and lime wedges.

              Prep Time: 15 mins | Total Time: 40 mins | Servings: 4