Description
A refreshing weeknight meal featuring juicy shrimp, fluffy jasmine rice, and a bright pineapple salsa.
Ingredients
Scale
- ½ lb large shrimp, peeled and deveined
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp Old Bay seasoning
- Salt & pepper, to taste
- Olive oil
- 1 cup jasmine rice
- 1¾ cups water
- â…“ pineapple, diced (about 1 heaping cup)
- ¼ red onion, diced
- 1 Roma tomato, diced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Red pepper flakes (optional, for heat)
- ½ avocado
- 2 tbsp Greek yogurt
- ¼ cup cilantro
- 2 green onion stems
- Juice of 1 lime
- 2 tbsp olive oil
- â…“ cup water (adjust for desired consistency)
- Salt & pepper, to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 1¾ cups water, bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes. Let rice rest for 5 minutes before fluffing with a fork.
- Pat the shrimp dry with paper towels, then toss in a bowl with onion powder, garlic powder, Old Bay seasoning, salt, and pepper.
- Prepare the salsa by dicing the pineapple and combining it with red onion, Roma tomato, cilantro, lime juice, salt, pepper, and red pepper flakes in a bowl. Let flavors mingle.
- For the avocado crema, blend avocado, Greek yogurt, cilantro, green onion, lime juice, and olive oil, adding water gradually until you reach desired consistency.
- Heat olive oil in a skillet over medium-high heat. Cook the shrimp in a single layer for 2-3 minutes on each side until pink and opaque.
- To assemble, divide rice among bowls, top with shrimp, pineapple salsa, and avocado crema. Serve immediately.
Notes
Ensure shrimp are dried well for better searing. Salsa can be prepared a day in advance to enhance flavors.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg