Description
This Blackened Shrimp Bowl with Caramelized Pineapple Salsa combines vibrant, smoky seasoned shrimp with sweet and tangy pineapple salsa, served over creamy coconut jasmine rice. A perfect balance of bold flavors and textures, this quick and easy dinner brings a tropical twist to your weeknight meal.
Ingredients
Coconut Rice
- 1 can coconut milk
- ¾ cup water (or enough to equal 2 ¾ cup total liquid)
- 1 ½ cups jasmine rice (brown or white), rinsed
- ½ teaspoon salt
Shrimp and Seasoning
- 1 ¼ lb wild caught shrimp
- 2 tablespoons olive oil, divided
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
Caramelized Pineapple Salsa
- 3 cups pineapple, diced in ½-inch cubes (about ½ a pineapple)
- 1 teaspoon brown sugar
- 2 avocados, cubed
- ¼ cup red onion, minced
- 1 jalapeno, minced
- ½ bunch cilantro, finely chopped
- 1 lime, juice of
- Pinch salt
- Drizzle of olive oil
Instructions
- Prepare coconut rice: Give the coconut milk a good shake and pour it into a liquid measuring cup. Add enough water to reach a total of 2 ¾ cups liquid. Rinse the rice thoroughly in a fine mesh sieve until the water runs clear. Combine the rinsed rice, coconut milk mixture, and ½ teaspoon salt in a medium saucepan.
- Cook the rice: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer. For white jasmine rice, cook for 10 minutes, then turn off the heat and let it sit, covered, for 10 more minutes. For brown jasmine rice, simmer for 30 minutes, then turn off the heat and let sit covered for 10 minutes. Fluff rice with a fork before serving.
- Season the shrimp: Pat dry the shrimp with paper towels and place them in a large bowl. Drizzle with 1 tablespoon olive oil. Add smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, salt, and pepper. Toss the shrimp thoroughly to coat with the spices and let marinade for a few minutes.
- Caramelize the pineapple: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the diced pineapple and toss to coat with butter. Let pineapple cook undisturbed for 4-5 minutes to develop a sear. Sprinkle brown sugar over the pineapple and toss again, letting it cook an additional 3 minutes, stirring occasionally, until golden and caramelized on most sides.
- Combine salsa ingredients: Remove the caramelized pineapple from heat and transfer to a large bowl. Add cubed avocados, minced red onion, jalapeño, and chopped cilantro. Squeeze in lime juice, season with a pinch of salt, drizzle with olive oil, and toss gently to combine.
- Cook the shrimp: In the same skillet used for pineapple, add the remaining 1 tablespoon olive oil over medium heat. Add the seasoned shrimp and cook for 90 seconds on each side until just cooked through and tender. Remove from heat.
- Assemble the bowl: Start with a generous scoop of coconut rice in each bowl. Top with blackened shrimp and a generous portion of caramelized pineapple salsa. Finish with an optional squeeze of lime juice and serve immediately for a fresh, flavorful meal.
Notes
- Use either white or brown jasmine rice based on your preference; adjust cooking time accordingly.
- Marinate shrimp briefly to enhance flavor but avoid over-marinating to keep shrimp tender.
- For less heat, remove jalapeño seeds before adding to salsa.
- Caramelizing pineapple adds sweetness and depth, but watch carefully to prevent burning.
- This dish can be served with lime wedges for additional tanginess.
- Leftover salsa and shrimp can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean