Shrimp And Rice Summer Bowls

AuthorSylvieCategory, , DifficultyBeginner

What do you think of this colorful summerry light dish? Believe me, it tastes even better than it looks! It has aromatic garlic rice, spiced juicy shrimp, sweet tangy and spicy pineapple salsa, avocado slices, and some cilantro leaves. A squeeze of lime before eating is recommended. So good! A joy to prepare and eat. Check out the recipe.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
For The Rice
 1 cup basmati or jasmine rice
 1 tbsp olive oil
 5 garlic cloves
 1 tsp brown sugar
 2 tbsp chopped cilantro stalks
 1 cinnamon stick
 Salt to taste
 1 ½ cups water
For The Pineapple Salsa
 2 cups finely chopped pineapple
 ¼ cup finely chopped red onion
 ½ cup finely chopped cilantro
 1 small chili, finely chopped
 Salt to taste
 2 tbsp fresh lime juice
For The Bowls
 600 g fresh peeled shrimp
 Salt to taste
 Black pepper to taste
 2 tsp paprika
 1 tsp garlic powder
 ½ tsp ground cumin
 ½ tsp ground chili
 2 tbsp olive oil
 2 medium hass avocados
 Cilantro leaves for serving
 Lime wedges for serving
1

Wash the rice until the water runs clear then let it drain. Place a small pot on medium low heat. Immediately add the olive oil, garlic, and sugar. Let the garlic caramelize for around 10 minutes. Add the cilantro, cinnamon, drained rice, and salt. Pan-fry for few minutes then add the water. Bring to a boil, cover, and let it simmer for 13 minutes. Make sure that all of the liquid is absorbed then turn the heat off. Keep the pot covered for 10 minutes before fluffing the rice with a fork.

2

When the rice is almost ready, mix the salsa ingredients together in a medium bowl. Taste, adjust the seasoning and acidity. Set the salsa aside while you cook the shrimp.

3

Mix the paprika, cumin, garlic powder, and ground chili together. Season the shrimp with salt, black pepper, and the prepared spices.

4

Heat a skillet over medium heat then pour the olive oil. Pan-fry the shrimp on both sides just until cooked and juicy. Remove the shrimp to a plate and cover to keep warm.

5

Divide the rice between 4 bowls or plates. Peel and slice the avocados then add them to the rice. Place the shrimp on top of the rice. Add some pineapple salsa and finish with chopped cilantro. Serve with lime wedges to squeeze. Enjoy!

Ingredients

For The Rice
 1 cup basmati or jasmine rice
 1 tbsp olive oil
 5 garlic cloves
 1 tsp brown sugar
 2 tbsp chopped cilantro stalks
 1 cinnamon stick
 Salt to taste
 1 ½ cups water
For The Pineapple Salsa
 2 cups finely chopped pineapple
 ¼ cup finely chopped red onion
 ½ cup finely chopped cilantro
 1 small chili, finely chopped
 Salt to taste
 2 tbsp fresh lime juice
For The Bowls
 600 g fresh peeled shrimp
 Salt to taste
 Black pepper to taste
 2 tsp paprika
 1 tsp garlic powder
 ½ tsp ground cumin
 ½ tsp ground chili
 2 tbsp olive oil
 2 medium hass avocados
 Cilantro leaves for serving
 Lime wedges for serving

Directions

1

Wash the rice until the water runs clear then let it drain. Place a small pot on medium low heat. Immediately add the olive oil, garlic, and sugar. Let the garlic caramelize for around 10 minutes. Add the cilantro, cinnamon, drained rice, and salt. Pan-fry for few minutes then add the water. Bring to a boil, cover, and let it simmer for 13 minutes. Make sure that all of the liquid is absorbed then turn the heat off. Keep the pot covered for 10 minutes before fluffing the rice with a fork.

2

When the rice is almost ready, mix the salsa ingredients together in a medium bowl. Taste, adjust the seasoning and acidity. Set the salsa aside while you cook the shrimp.

3

Mix the paprika, cumin, garlic powder, and ground chili together. Season the shrimp with salt, black pepper, and the prepared spices.

4

Heat a skillet over medium heat then pour the olive oil. Pan-fry the shrimp on both sides just until cooked and juicy. Remove the shrimp to a plate and cover to keep warm.

5

Divide the rice between 4 bowls or plates. Peel and slice the avocados then add them to the rice. Place the shrimp on top of the rice. Add some pineapple salsa and finish with chopped cilantro. Serve with lime wedges to squeeze. Enjoy!

Shrimp And Rice Summer Bowls
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