Ingredients
Scale
As always, simplicity is key. Here’s what you’ll need to create this delightful dish:
- 1 pound of shrimp, peeled and deveined
- 2 cups of jasmine rice
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 cup of diced fresh pineapple
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and diced
- Juice of 1 lime
- A handful of fresh cilantro, chopped
If you don’t have fresh pineapple, canned will do in a pinch—just ensure it’s well-drained. For a milder salsa, feel free to skip the jalapeño or substitute it with a milder pepper.
Instructions
Let’s roll up those sleeves and get cooking, shall we? Here’s how you can bring this dish to life:
- Start by cooking the jasmine rice according to the package instructions. Once cooked, fluff it with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp, seasoned with garlic powder, paprika, salt, and pepper. Sauté for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove from the skillet and set aside.
- For the pineapple salsa, combine the diced pineapple, red onion, jalapeño, lime juice, and cilantro in a bowl. Mix well and set aside to let the flavors meld.
- In the same skillet used for the shrimp, add the cooked rice and gently stir it over low heat, allowing it to absorb any remaining flavors from the pan.
- To serve, place a generous scoop of rice on each plate, top with several shrimp, and finish with a heaping spoonful of pineapple salsa.
From my experience, cooking shrimp until they’re just done is key—they become tough when overcooked, so keep an eye on them!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Shrimp and Rice with Pineapple Salsa, recipe, cooking, food
