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Close-up of a Tropical Shrimp Rice Bowl showing the reddish-brown spice rub on charred shrimp and bright yellow pineapple salsa.

Tropical Shrimp Rice Bowl: The Ultimate 20-Minute Vibrant Summer Dinner

This Tropical Shrimp Rice Bowl features perfectly seared spice-rubbed shrimp, a vibrant fresh pineapple salsa, and a creamy avocado drizzle over fluffy jasmine rice. A 20-minute, high-protein meal that's as beautiful as it is delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Tropical
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (285g) Jasmine Rice Dry
  • 2.25 cups (540ml) Water For cooking rice
  • 1 lb (450g) Large Shrimp Peeled and deveined
  • 1 tbsp (15ml) Avocado Oil Or other high-heat oil
  • 1 tsp Smoked Paprika
  • 1 cup (165g) Fresh Pineapple Diced into small cubes
  • 1/4 cup (40g) Red Onion Finely diced
  • 1/4 cup Fresh Cilantro Chopped
  • 1 whole Ripe Avocado Half for crema, half for slicing
  • 1/4 cup (60ml) Greek Yogurt For crema

Equipment

  • 1 Cast Iron Skillet For searing shrimp
  • 1 Small Blender For avocado crema

Method
 

Preparation
  1. Rinse jasmine rice. Combine with water and salt in a pot. Bring to a boil, then simmer covered for 15 minutes. Let stand for 5 minutes before fluffing.
  2. Mix diced pineapple, red onion, and chopped cilantro in a small bowl with a squeeze of lime juice.
  3. Season shrimp with paprika, garlic powder, salt, and pepper. Sear in a hot skillet with oil for 2-3 minutes per side until charred and cooked through.
  4. Layer rice in bowls. Top with shrimp, salsa, and sliced avocado. Drizzle with avocado crema in a zig-zag pattern and garnish with black pepper flakes.

Notes

Ensure shrimp are dry before seasoning to get the best char.
Use fresh pineapple rather than canned for the best texture.