Description
A tropical-inspired dish featuring plump shrimp, creamy coconut-infused jasmine rice, and a zesty pineapple salsa. A harmonious blend of sweet, savory, and spicy flavors for a nourishing meal.
Ingredients
1 cup jasmine rice
2 cups unsweetened coconut milk
1/2 cup water
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon salt
1 medium pineapple, cubed (6 cups)
1/2 red onion, finely diced (1/4 cup)
1 jalapeño, seeded and minced
1/4 cup cilantro leaves
2 limes, juiced (3 tbsp)
2 tablespoons honey
1 avocado, sliced (optional garnish)
Instructions
Rinse rice and combine with coconut milk, water, and 1/4 tsp salt in a pot. Bring to boil, then simmer 15 minutes, fluff with a fork.
Heat olive oil in a skillet, add shrimp with paprika, chili powder, and salt. Cook 3-4 minutes per side until pink.
Mix pineapple, red onion, jalapeño, 1 tbsp lime juice, and honey in a bowl. Let sit 10 minutes.
To assemble: divide rice into bowls, top with shrimp, salsa, lime wedges, and cilantro. Garnish with avocado if using.
Notes
Use grilled shrimp for a smoky alternative
Rice can be refrigerated up to 2 days
Salsa thickens slightly when chilled
Substitute cashews for avocado for a dairy-free option