Description
A vibrant, tropical-inspired bowl with perfectly seasoned shrimp, sweet roasted plantains, and zesty pineapple salsa served over fluffy jasmine rice. Bold flavors and nourishing ingredients make it a satisfying, balanced meal.
Ingredients
2 cups jasmine rice, uncooked
1 lb large shrimp, peeled and deveined
1 medium ripe plantain, sliced
3/4 cup fresh pineapple, diced
1/4 cup cilantro, chopped
1 jalapeño pepper, finely chopped (optional)
3 tablespoons olive oil
2 tablespoons lime juice
1 1/2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground allspice
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon black pepper
Instructions
Rinse jasmine rice under cold water. Cook in a pot with 3 cups water (bring to boil, simmer 15-20 minutes until fluffy).
Meanwhile, season shrimp with jerk spice blend (paprika, allspice, thyme, garlic powder, cumin, black pepper, salt). Heat 1 tbsp olive oil in a skillet, cook shrimp 3-4 minutes per side until opaque.
For salsa: combine pineapple, jalapeño, cilantro, lime juice, 1 tbsp olive oil, and 1 tbsp brown sugar. Mix with 1/2 tsp salt.
Roast plantains: Toss slices with remaining oil, salt, and 1 tsp paprika. Spread on a tray and roast at 400°F (200°C) for 20-25 minutes until golden.
Assemble bowls: Layer rice, top with shrimp, plantains, and salsa. Drizzle with remaining brown sugar.
Notes
Adjust jalapeño amount to control spice level. Use halal-certified shrimp if required. Salsa can be made up to 1 hour in advance.