Ingredients
· For the Shrimp:
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- Shrimp: 7 pieces (frozen or fresh)
- Lime Juice: 1 tablespoon
- Garlic: 1 clove, minced
- Chili Powder: 1/2 teaspoon
- Paprika: 1/2 teaspoon
- Cumin: 1/4 teaspoon
- Olive Oil: 1 tablespoon
· For the Rice:
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- Jasmine Rice: 1/2 cup
- Coconut Milk: 1/2 cup
· Toppings:
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- Pickled Onions: 1/4 cup
- Shredded Carrots: 1/4 cup
- Cucumber: 1/4 cup
- Fresh Cilantro: 1 tablespoon
- Fresh Parsley: 1 tablespoon
· Spicy Mayo Sauce:
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- Mayonnaise: 1/4 cup
- Sriracha: 1 1/2 tablespoons
Instructions
1. Prepare the Shrimp:
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- In a bowl, mix lime juice, garlic, chili powder, paprika, and cumin to create a marinade. Add shrimp and coat well. Let marinate for 15-20 minutes.
- Heat olive oil in a skillet over medium heat. Sauté shrimp for 2-3 minutes on each side or until cooked through.
2. Cook the Rice:
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- In a pot, combine jasmine rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer until liquid is absorbed, about 15-20 minutes. Fluff with a fork.
3. Assemble the Bowl:
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- Start with a base of coconut rice.
- Add cooked shrimp, pickled onions, shredded carrots, cucumber, cilantro, and parsley.
- Drizzle with spicy mayo sauce.
4. Optional Pineapple Bowl Presentation:
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- Cut a pineapple in half lengthwise and hollow out each half. Use the flesh for garnish or marinade. Serve the Tropical Shrimp Rice Bowl in the carved pineapple shell for an island-inspired presentation.
Notes
- Substitute jasmine rice with brown or cauliflower rice for a healthier option.
- For a sweeter touch, swap pineapple for mango.
- Leftovers can be stored in an airtight container for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tropical, Island-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 150 mg