Shrimp & Rice Bowl with Pineapple Salsa – A Tropical Twist on Dinner

There’s something magical about the combination of juicy shrimp, fluffy rice, and the sweet-tangy pop of pineapple salsa. This Shrimp & Rice Bowl with Pineapple Salsa is the kind of recipe that instantly transports you to a breezy beachside café. It’s colorful, vibrant, and full of life — a dish that’s as refreshing as it is satisfying. Whether you’re looking for a quick weeknight dinner or a meal prep option that brightens your day, this tropical-inspired bowl is the perfect pick.

The first time I made this, I wanted something that tasted like summer — even in the middle of a cold weeknight. The shrimp sizzled up in a skillet with smoky spices, and as I diced fresh pineapple for the salsa, the whole kitchen filled with the aroma of sunshine. Every bite blends tender shrimp, creamy avocado, crisp red onion, and juicy fruit. And the best part? It’s quick, healthy, and endlessly customizable.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups cooked jasmine or basmati rice
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• Salt and black pepper to taste
• 1 cup fresh pineapple, diced
• ½ cup red onion, finely chopped
• 1 roma tomato, diced
• 1 jalapeño, finely chopped (optional)
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1 avocado, mashed or sliced
• Lime wedges, for serving

Instructions:

1. Prepare the shrimp: Pat the shrimp dry with a paper towel. In a mixing bowl, toss them with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Let them marinate for about 10 minutes while you prepare the salsa.
2. Make the pineapple salsa: In a medium bowl, combine diced pineapple, tomato, red onion, jalapeño, lime juice, and chopped cilantro. Mix gently and set aside to allow the flavors to meld.
3. Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 2–3 minutes per side, or until they turn pink and slightly charred. Remove from heat and set aside.
4. Assemble the rice bowls: Spoon a serving of rice into each bowl. Arrange the cooked shrimp on top, followed by generous scoops of pineapple salsa and avocado.
5. Garnish and serve: Sprinkle with extra cilantro and serve immediately with lime wedges on the side for a burst of freshness.

Tips & Tricks:

• Don’t overcook the shrimp — they cook quickly, and just a few extra seconds can make them rubbery.
• You can grill the shrimp instead of pan-searing for a smoky outdoor flavor.
• Use day-old rice for the perfect fluffy texture that doesn’t clump.
• Add black beans or corn for extra protein and fiber.

Variations:

• Spicy Mango Version: Swap pineapple for mango to create a sweet-heat combo that pairs perfectly with chili-lime shrimp.
• Coconut Rice Base: Cook your rice with coconut milk instead of water for a rich, creamy backdrop to the tangy salsa.
• Vegetarian Twist: Skip the shrimp and use grilled tofu or roasted chickpeas for a plant-based alternative.

Shrimp & Rice Bowl with Pineapple Salsa

A vibrant, tropical shrimp and rice bowl topped with fresh pineapple salsa, avocado, and cilantro for a refreshing and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 bowls

Course: Dinner, Lunch

Cuisine: American, Tropical

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cooked jasmine or basmati rice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp garlic powder
• 0.5 tsp cumin
• salt and black pepper to taste

Pineapple Salsa

• 1 cup fresh pineapple, diced
• 0.5 cup red onion, finely chopped
• 1 roma tomato, diced
• 1 jalapeño, finely chopped optional
• 1 lime, juiced
• 2 tbsp fresh cilantro, chopped
• 1 avocado, mashed or sliced

Equipment

• Mixing bowls
• Skillet
• Cutting board
• Knife

Method

 

1. Pat shrimp dry and toss with olive oil and seasonings.
2. Mix pineapple, tomato, onion, jalapeño, lime juice, and cilantro for salsa.
3. Cook shrimp in a skillet 2–3 minutes per side until pink.
4. Assemble bowls with rice, shrimp, salsa, and avocado.
5. Garnish with cilantro and lime wedges before serving.

Notes

Best enjoyed fresh with a squeeze of lime. Store shrimp and rice separately for best results.

Serving Suggestions:
This Shrimp & Rice Bowl makes a wonderful lunch or dinner, but it’s also perfect for entertaining. Serve it in a large platter “family style,” with each component — shrimp, rice, salsa, avocado — in separate bowls so everyone can build their own tropical creation. Add tortilla chips or warm flatbread on the side for scooping up the extra salsa.

Storage Information:
Store leftover shrimp and rice in separate airtight containers in the refrigerator for up to 3 days. The pineapple salsa should be eaten within 24 hours for the freshest taste. Reheat the rice and shrimp gently in the microwave, then top with chilled salsa and avocado right before serving.

FAQ:

• Can I use frozen shrimp? Yes! Just thaw completely and pat dry before cooking.
• Can I meal prep this? Absolutely. Keep the shrimp, rice, and salsa in separate containers and assemble just before eating.
• What rice works best? Jasmine rice has a lovely fragrance that complements the pineapple perfectly, but brown rice or quinoa works too.

History / Fun Facts:
Shrimp bowls have become a staple of coastal cuisines worldwide. The tropical combination of seafood and fruit dates back centuries, especially in Caribbean and Pacific Island cooking. Pineapple, native to South America but beloved across the tropics, has long been used to balance spicy and savory flavors — making it a perfect match for seasoned shrimp. This dish captures that history in a modern, vibrant way that’s both nourishing and full of joy.