Coconut Rice, Shrimp and Pineapple Salsa
Now that we’re heading into summer, fresh, vibrant recipes seem to come to mind. I have seen many versions of this with Salmon and mango salsa (YUM) but I really felt like pineapple and I had shrimp in the freezer! I cooked the rice with delicious coconut water, which really elevated the dish. It took me just over 30 minutes and felt super quick and easy – so I will definitely be making this may times over the summer. If you love sweet and savory, fresh crunch, and zesty flavour, this coconut rice, shrimp and pineapple salsa is an absolute must!
Notes
This recipe serves 4, but is easily adjusted to less. If you’d like a vegan version, swap your shrimp for tofu, or a chicken / beef alternative. There are so many options these days.
Salsa – you really can have fun with this and swap out any ingredients you don’t like – we all know some people can’t stand coriander! But for me, this combination was perfect. For the pineapple, go with mango if you prefer, it’ll work just as well.
My favorite salt to use for the shrimp is Tajin, its full of zest. But if you can’t find this, simply season your shrimp with salt, pepper, chili flakes, paprika and fresh lime before cooking. Link to the salt below!
What You’ll Need
- Peeled & deveined tail on cooked shrimp – 16oz- 18oz (you want about 6-8 shrimp pp)
- Tajin chili lime salt (see notes if you don’t have this)
- 1 cup jasmine or basmati rice
- 2 and 1/4 cups coconut water
- 1 cup diced pineapple
- 1 cup diced green bell pepper
- 1 cup diced plum tomatoes (I love tomato, so I usually add more)
- 3/4 cup diced onion
- 1 avocado, diced
- large handful finely chopped coriander
- 2 fresh limes, squeezed
- salt and pepper
- chili flakes (optional)
Coconut Rice, Shrimp and Pineapple Salsa
- Total Time: 40
- Yield: 3-4 1x
Description
Delicious Jasmine rice cooked in coconut water, zesty shrimp, and pineapple salsa with tomato, avocado, onion, peppers, fresh lime and coriander
Ingredients
- Peeled & deveined tail on cooked shrimp – 16oz- 18oz (you want about 6-8 shrimp pp)
- Tajin chili lime salt (see notes if you don’t have this)
- 1 cup jasmine or basmati rice
- 2 and 1/4 cups coconut water
- 1 cup diced pineapple
- 1 cup diced green bell pepper
- 1 cup diced plum tomatoes (I love tomato, so I usually add more)
- 3/4 cup diced onion
- 1 avocado, diced
- large handful finely chopped coriander
- 2 fresh limes, squeezed
- salt and pepper
- chili flakes (optional)
Instructions
- Portion out your rice, rinse thoroughly, and cook according to packet instructions – but instead of using water, use 2 and 1/4 cups coconut water and a generous dash of salt. Set a timer as not to burn.
- If your prawns are frozen, pop them into a large bowl of cold water to defrost. It will only take a couple of minutes.
- While the rice cooks, chop all fresh ingredients for the salsa and add them to a large bowl. Finish off with the coriander, freshly squeezed lime, salt and pepper.
- Pat dry the shrimp and add 1 tsp of your chili lime salt. Mix well and fry with a dash of olive oil on a high heat for about 2-3 minutes. I sometimes add a further squeeze of fresh lime here too! Set aside once done.
- In 4 shallow bowls, portion out the rice, shrimp and salsa – it’s that easy! Add some further fresh coriander (if you’re into it) and some chili flakes if you like! Super easy and delicious – enjoy!
Notes
This recipe serves 4, but is easily adjusted to less. If you’d like a vegan version, swap your shrimp for tofu, or a chicken / beef alternative. There are so many options these days.
Salsa – you really can have fun with this and swap out any ingredients you don’t like – we all know some people can’t stand coriander! But for me, this combination was perfect. For the pineapple, go with mango if you prefer, it’ll work just as well.
My favorite salt to use for the shrimp is Tajin, its full of zest. But if you can’t find this, simply season your shrimp with salt, pepper, chili flakes, paprika and fresh lime before cooking.
- Category: Lunch/Dinner
- Method: Stovetop
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