Ingredients
Coconut Rice
- 1 can coconut milk
- 3/4 cup water (or enough to equal 2 3/4 cups total liquid)
- 1 1/2 cups jasmine rice (brown or white), rinsed
- 1/2 teaspoon salt
Shrimp
- 1 1/4 lb wild caught shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pineapple Salsa
- 1 tablespoon butter
- 3 cups pineapple, diced into 1/2-inch cubes (about 1/2 a pineapple)
- 1 teaspoon brown sugar
- 2 avocados, cubed
- 1/4 cup red onion, minced
- 1 jalapeno, minced
- 1/2 bunch cilantro, finely chopped
- 1 lime, juice of
- Pinch of salt
- Drizzle of olive oil
Instructions
- Prepare the Coconut Rice: Shake the can of coconut milk well and pour it into a liquid measuring cup. Add enough water to the coconut milk to total 2 3/4 cups of liquid. Rinse the jasmine rice under cold water in a fine mesh sieve until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk mixture, and salt. Bring to a full rolling boil, then reduce heat to low, cover with a tight-fitting lid, and simmer.
- Cook the Rice: For white rice, simmer for 10 minutes, then turn off the heat and let it sit, covered, for another 10 minutes without lifting the lid. Fluff with a fork before serving. For brown rice, simmer for 30 minutes, then turn off the heat and let sit, covered, for 10 minutes before fluffing.
- Season the Shrimp (Part One): Pat the shrimp dry with paper towels and place them in a large bowl. Drizzle with 1 tablespoon of olive oil, then add smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, salt, and pepper. Toss well to ensure the shrimp is evenly coated with the spice blend. Set aside to marinate for a few minutes.
- Make the Pineapple Salsa: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the diced pineapple and toss to coat with butter. Let the pineapple cook undisturbed for 4 to 5 minutes to develop a golden sear on one side. Sprinkle brown sugar over the pineapple and toss again, cooking for an additional 3 minutes, letting the pineapple caramelize on most sides. Remove from heat and transfer pineapple to a large bowl. Add cubed avocados, minced red onion, jalapeno, and chopped cilantro. Squeeze the juice of the lime over the mixture, season with a pinch of salt and a drizzle of olive oil, then gently toss to combine.
- Cook the Shrimp (Part Two): Using the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the shrimp in a single layer and cook for 90 seconds per side, or until the shrimp are opaque, cooked through, and tender. Remove the shrimp from heat.
- Assemble the Bowl: Start with a generous scoop of the coconut rice as the base in each bowl. Top with the blackened shrimp, then spoon the caramelized pineapple salsa on top. Finish with an extra squeeze of lime juice if desired, and serve immediately.
Notes
- See the full blog post for expert tips, detailed process photos, and answers to frequently asked questions.
- You may have leftover coconut rice—it makes fantastic mango fried rice for another meal.
- This recipe is perfect for meal prep and can be stored refrigerated for up to 3 days.
- Adjust the jalapeno quantity based on your heat preference or omit for milder flavor.
- For a gluten-free meal, ensure that all spice blends and condiments are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Caribbean
