Shrimp Bowls with Coconut Cilantro Lime Rice & Pineapple Salsa
A tropical-inspired, easy weeknight meal featuring tender shrimp, creamy coconut rice with lime and cilantro, and chunky pineapple salsa. Bursting with sweet, savory, and tangy flavors in under 30 minutes!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Tropical Fusion
Ingredients
2 cups jasmine rice
1 3/4 cups coconut milk (full-fat or light)
1/4 cup fresh lime juice
1/4 cup chopped cilantro
1 lb medium shrimp ( peeled and deveined )
1 tbsp chili powder
1 tbsp smoked paprika
1 clove garlic
Salt and pepper to taste
2 cups chopped fresh pineapple
1/4 cup diced red onion
1 jalapeño (optional, for heat)
1 cup diced tomatoes
2 tbsp chopped cilantro
1 tbsp fresh lime juice
1 tbsp olive oil
Instructions
Preheat oven to 350°F (180°C)
In a saucepan, cook rice in coconut milk, water, lime juice, and half the cilantro (add 1 1/2 cups water for total liquid)
Bring to a boil, then reduce to simmer. Cover and cook for 20-25 minutes until tender
While rice cooks, season shrimp with chili powder, paprika, garlic, salt, and pepper. Heat olive oil in a pan, sauté shrimp 3-4 minutes per side until pink and opaque
Prepare pineapple salsa by combining pineapple, red onion, jalapeño, tomatoes, remaining cilantro, and lime juice. Let rest for 10 minutes
Assemble bowls with coconut rice base, top with shrimp, and finish with pineapple salsa
Notes
Adjust jalapeño quantity for spice preference
Serve with avocado or lime wedges for extra flair
Store leftovers in an airtight container for 2-3 days
Can use pre-cooked shrimp saved up to 3 days ahead