Shrimp & Rice Bowl with Pineapple Salsa (Print Version)
# Ingredients:
→ For the Shrimp & Rice
01 -
1/2 lb large shrimp
02 -
1 cup Jasmine rice
03 -
1/2 tsp Old Bay
04 -
1 tsp onion powder
05 -
1 tsp garlic powder
06 -
salt and pepper
07 -
olive oil
08 -
1 avocado
→ For the Pineapple Salsa
09 -
1/3 pineapple, diced
10 -
1/4 red onion, diced
11 -
1 Roma tomato
12 -
1/4 cup cilantro, chopped
13 -
1 lime, juice
14 -
salt and pepper to taste
15 -
red pepper flakes (use to your discretion)
→ For the Avocado Crema (Optional)
16 -
1/2 avocado
17 -
2 Tbsp Greek yogurt
18 -
1/4 cup cilantro
19 -
2 green onion stems
20 -
lime juice
21 -
salt and pepper
22 -
2 tbsp olive oil
23 -
1/3 cup water (use more if you'd like the sauce to be runny)
# Instructions:
01 -
In a bowl, add a drizzle of olive oil. Season with garlic powder, onion powder, Old Bay, salt and pepper. Mix until the shrimp is coated. Preheat air-fryer to 380°F. Air fry the shrimp for 6 minutes, flipping halfway through.
02 -
Cook jasmine rice according to package instructions.
03 -
Dice pineapple, red onion, cilantro, tomatoes and add to a bowl. Season with salt, pepper and lime juice. Add in red pepper flakes, if desired. Mix well. Taste and adjust seasonings if needed.
04 -
Add 1/2 avocado, Greek yogurt, cilantro, green onions, lime juice, salt, pepper, olive oil, and water to a blender. Pulse until smooth, adding more water if needed for desired consistency.
05 -
To assemble, add a layer of rice, shrimp, pineapple salsa, and avocado slices to each bowl. Finish with avocado crema and enjoy!
# Notes:
01 -
The avocado crema is optional but highly recommended for added creaminess.
02 -
You can adjust the spice level by adding more or less red pepper flakes to the pineapple salsa.
03 -
For meal prep, keep the components separate and assemble just before eating.
04 -
This dish is customizable - try adding black beans, corn, or different proteins.