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As the sun shines brighter and the days grow longer, there’s nothing quite like a dish that embodies the essence of summer. Enter the Tropical Summer Shrimp & Pineapple Rice Bowls—a vibrant and refreshing meal that combines succulent shrimp with juicy pineapple, all served over a bed of aromatic jasmine rice. This dish is not only a feast for the eyes but also a celebration of tropical flavors that transport you to a beachside paradise with every bite.

Summer Shrimp & Pineapple Rice Bowls

Escape to a tropical paradise with our Tropical Summer Shrimp & Pineapple Rice Bowls. This vibrant dish features succulent shrimp and sweet pineapple over aromatic jasmine rice, creating a delightful blend of flavors perfect for summer meals. Easy to prepare and visually stunning, it's a great option for gatherings or a healthy dinner after a long day. Enjoy the taste of summer in every bite while benefiting from nutritious ingredients that will leave you feeling satisfied and refreshed. Get ready to impress your guests with this colorful and delicious culinary journey!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup jasmine rice

1 1/2 cups coconut milk

1 cup fresh pineapple, diced

1 bell pepper (red or yellow), chopped

1/2 red onion, thinly sliced

2 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons fresh lime juice

1 tablespoon honey or agave syrup

1 tablespoon olive oil

1 teaspoon ground ginger

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook the Rice: Begin by rinsing the jasmine rice under cold running water until the water is clear, which helps eliminate excess starch. In a medium saucepan, combine the rinsed rice with the coconut milk. Bring this mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pan, and let it cook for about 15 minutes or until the rice is tender and all the liquid has been absorbed. Once done, remove from heat and allow it to sit, covered, for 5 minutes before fluffing the rice with a fork.

    Prepare the Marinade: In a large mixing bowl, whisk together the soy sauce, fresh lime juice, honey (or agave syrup), olive oil, ground ginger, and minced garlic until well combined. Add the peeled and deveined shrimp to the bowl, stirring gently to ensure each shrimp is evenly coated in the marinade. Allow the shrimp to marinate for about 15 minutes as you prep the vegetables.

      Cook the Shrimp: Heat a large skillet over medium-high heat until hot. Add the marinated shrimp to the skillet, placing them in a single layer. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Once cooked, remove the skillet from heat and set the shrimp aside.

        Sauté the Vegetables: In the same skillet, add the chopped bell pepper and thinly sliced red onion. Sauté these for about 3-4 minutes until they soften slightly while retaining a bit of crispness. Then, add the diced pineapple to the skillet and continue cooking for an additional 2 minutes, allowing the pineapple to caramelize and develop a lovely sweetness.

          Assemble the Bowls: To serve, place a generous scoop of the fragrant coconut rice at the bottom of each bowl. Top this rice with the sautéed vegetable and pineapple mixture, followed by the perfectly cooked shrimp on top.

            Garnish and Serve: Finish each bowl with a sprinkle of freshly chopped cilantro for a burst of color and flavor. Include lime wedges on the side for an added zesty kick whenever desired. Indulge in your delicious tropical flavor journey!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4