Shrimp & Rice Bowl with Pineapple Salsa

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup jasmine or basmati rice
• 2 cups water or vegetable broth
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1 cup fresh pineapple, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

Instructions

1. Start by preparing the rice. In a medium saucepan, combine the rice and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Remove from heat, fluff with a fork to separate the grains, and stir in lime juice and cilantro if using. Set aside to keep warm.
2. While the rice is cooking, prepare the shrimp. In a large bowl, combine the shrimp, olive oil, minced garlic, paprika, cumin, salt, and pepper. Toss until the shrimp are evenly coated with the seasoning. Let the mixture sit for about 5 minutes.
3. Preheat your grill or a grill pan over medium-high heat. Once hot, add the shrimp in a single layer and grill for about 2-3 minutes on each side, or until they turn pink and opaque.
4. Prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, chopped red onion, jalapeño, cilantro, lime juice, and salt. Mix well and adjust seasoning to taste.
5. Assemble your shrimp rice bowl by starting with a generous scoop of warm rice, then topping with the grilled shrimp and a hearty portion of pineapple salsa. Garnish with additional cilantro and a lime wedge if desired.