Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups jasmine rice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup fresh pineapple, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Feel free to substitute jasmine rice with brown rice for a nuttier flavor or add a hint of smoked paprika to the shrimp for extra depth. My grandmother always taught me the beauty of personalization in cooking, and I encourage you to do the same!
Instructions
- Begin by cooking the jasmine rice according to package instructions. While the rice is cooking, prepare the shrimp.
- In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with cumin, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
- In a separate bowl, combine the diced pineapple, red onion, jalapeño, cilantro, and lime juice. Mix well to make the salsa.
- Once the rice is cooked, fluff it with a fork and serve it on plates. Top with the cooked shrimp and generous spoonfuls of pineapple salsa.
As my abuela always said, “cooking is about listening to your ingredients.” Watch the shrimp closely — overcooked shrimp can become rubbery, so aim for that perfect tender bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International