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