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A handheld smartphone photo of a Shrimp Rice Bowl with Pineapple Salsa in a white bowl showing charred shrimp and bright fruit salsa.

Shrimp Rice Bowl with Pineapple Salsa: The Ultimate Fresh Dinner

This Shrimp Rice Bowl with Pineapple Salsa features perfectly blackened shrimp, fluffy jasmine rice, and a vibrant pineapple salsa. A quick, high-protein meal finished with a creamy avocado drizzle for a restaurant-quality experience at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Tropical
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1.5 cups (300g) Jasmine Rice Rinsed thoroughly
  • 2.25 cups (540ml) Water For steaming rice
  • 1 lb (450g) Large Shrimp Peeled and deveined
  • 1 tbsp (7g) Smoked Paprika
  • 1 tsp (3g) Garlic Powder
  • 1 tsp (3g) Onion Powder
  • 0.5 tsp (1g) Cayenne Pepper
  • 2 cups (330g) Fresh Pineapple Diced into cubes
  • 0.25 cup (40g) Red Onion Finely minced
  • 0.25 cup (15g) Fresh Cilantro Chopped
  • 1 tbsp (15ml) Lime Juice Freshly squeezed
  • 1.5 large Ripe Avocados 1/2 for crema, 1 for slicing
  • 0.5 cup (120g) Greek Yogurt Or sour cream for the crema

Equipment

  • 1 Cast Iron Skillet Essential for achieving charred edges on the shrimp.
  • 1 Chef's Knife For dicing the pineapple and mincing the red onion.
  • 1 Small Blender Used to create the smooth avocado crema.

Method
 

Prepare the Components
  1. Rinse the jasmine rice until water runs clear. Combine with water in a pot, bring to a boil, then simmer covered for 15 minutes. Let rest for 10 minutes before fluffing.
  2. In a medium bowl, combine the diced pineapple, minced red onion, chopped cilantro, lime juice, and a pinch of salt. Toss and set aside in the fridge.
  3. Blend half an avocado with Greek yogurt and lime juice until smooth. Transfer to a squeeze bottle for the zig-zag drizzle.
Cook and Assemble
  1. Toss dry shrimp with oil and blackening spices. Heat a cast iron skillet to medium-high and sear shrimp for 2 minutes per side until charred edges appear.
  2. Divide rice into four white ceramic bowls. Top with seared shrimp, a heap of pineapple salsa, and fanned avocado slices. Finish with a thick zig-zag drizzle of avocado crema.

Notes

Ensure shrimp are completely dry before seasoning for the best char.
Keep the salsa chilled until the very last second for a refreshing temperature contrast.