Tropical Shrimp Rice Bowl
A delightful and vibrant dish combining juicy shrimp, sweet pineapple, and cilantro-infused rice for a refreshing and satisfying meal.
Ingredients
For the shrimp and rice
- 1 lb large shrimp, peeled and deveined Ready to soak up all those delightful spices.
- 1 tbsp olive oil For that rich and smooth flavor.
- 1 tsp smoked paprika Adding a hint of warmth and smokiness.
- 1/2 tsp garlic powder For an aromatic kick.
- 1/2 tsp salt To enhance all the delicious flavors.
- 1/4 tsp black pepper Adding just the right amount of heat.
- 1 2 Juice of 1/2 lime Brightening up the dish.
- 2 cups cooked jasmine or basmati rice Fluffy and fragrant as the base of this bowl.
- 1 tbsp coconut oil or butter Providing a creamy richness.
- 1/4 cup chopped cilantro Fresh and aromatic.
- 1 2 Juice of another 1/2 lime Further elevating the freshness.
- 1 pinch salt For seasoning.
For toppings
- 1 cup fresh pineapple chunks Sweet and juicy.
- 1 avocado, sliced or diced Creamy and rich.
- 1 small cucumber, diced Lending a cool crunch.
- 1/4 cup red onion, thinly sliced For a bit of sharpness.
- 1/2 cup shredded purple cabbage Adding a vibrant pop of color.
- 1 small red chili or jalapeño, sliced (optional) For those who love a little heat.
- 2 tbsp toasted shredded coconut (optional) Offering an extra layer of texture.
- 2 tbsp chopped fresh mint or basil Fresh herbs to enliven the dish.
For the dressing
- 2 tbsp orange juice To add sweetness.
- 1 tbsp lime juice For acidity.
- 1 tsp honey or agave Rounding off the flavors perfectly.
- 1 tbsp olive oil For the dressing.
- 1/2 tsp Dijon mustard Adding a mustardy tang.
- 1 pinch salt and pepper For final seasoning.
Instructions
Cooking the Rice
- Begin by preparing 2 cups of jasmine or basmati rice according to the package instructions. Once cooked, fluff the rice and stir in coconut oil, chopped cilantro, lime juice, and a pinch of salt. Set it aside and keep warm.
Preparing the Shrimp
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, pepper, and lime juice to marinate. 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 turn pink and slightly charred. Remove from heat and set aside.
Making the Dressing
- In a small bowl or jar, whisk together orange juice, lime juice, honey, olive oil, Dijon mustard, and a pinch of salt and pepper. Adjust the acidity or sweetness to your liking.
Preparing the Toppings
- While your shrimp is cooking, dice the avocado, pineapple, cucumber, and red onion. Slice the chili or jalapeño, if using. Shred the purple cabbage and chop any herbs for garnish.
Assembling the Bowls
- Start with a generous scoop of cilantro lime rice in each bowl. Top with shrimp, pineapple, avocado, cucumber, onion, cabbage, and chili slices if using. Drizzle with the citrus honey dressing, and finish with toasted coconut and fresh herbs.
Notes
Enjoy as a casual meal or for a summer gathering. Pair with white wine or mocktails. Customize toppings as desired.