A bright, tropical bowl that balances sweet, savoury, and citrusy flavours — perfect for warm weather or when you want something fresh but satisfying.
Chilli Lime Shrimp & Pineapple Salsa Bowl
Servings: 6
Ingredients
Garlic Shrimp
3 pounds 16-20 shrimp, peeled and deveined
6 tablespoons extra-virgin olive oil, divided
1½ teaspoon chilli powder
1½ teaspoon paprika
1½ teaspoon onion powder
1½ teaspoon garlic powder
1½ teaspoon ground coriander
1½ teaspoon ground cumin
3/4 teaspoon kosher salt
3/4 teaspoon freshly-cracked black pepper
3 tablespoons butter, optional, substitute ghee for Whole30
6 cloves garlic, finely chopped
Juice of 1 lime, plus extra, to taste
Pineapple Salsa
6 cups diced fresh pineapple
2 medium red bell peppers, diced
1 medium red onion, diced
2 jalapeño, seeded and diced
6 tablespoons finely chopped fresh cilantro (Coriander)
Zest and juice of 1 lime
3 tablespoon extra-virgin olive oil
Kosher salt and freshly-cracked black pepper, to taste
Bowl Base
2 cups cooked rice (jasmine, brown, or coconut rice)
1 avocado, sliced
Extra cilantro and lime wedges for serving
Method
Make the Pineapple Salsa:
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In a bowl, combine the pineapple, red pepper, onion, jalapeño, cilantro, lime zest, lime juice, and olive oil. Season with a pinch of salt and pepper and toss to combine. Let sit for 5 minutes before tasting for seasoning and adjusting with salt, pepper, or lime juice, as desired. Cover and set aside until ready to serve. Leftovers can be refrigerated for up to 5 days.
Cook the Chilli Lime Shrimp
1. In a bowl, combine the shrimp, 1 tablespoon olive oil, chile powder, paprika, onion powder, garlic powder, ground coriander, ground cumin, salt, and pepper. Toss everything to coat.
2. Preheat a stainless-steel frying or non-stick frying pan over medium heat.
3. Add 1 tablespoon olive oil and heat until shimmering. Carefully add the shrimp and evenly spread them into a single layer. Cook the shrimp, undisturbed, until golden brown, 90 seconds.
4. Flip the shrimp and cook the other side until golden brown, 90 more seconds.
5. Add the butter or ghee, if using, and garlic and cook, stirring, until the garlic is fragrant, around 60 seconds. Add the lime juice and toss everything to coat.
Assemble the Bowls
Divide rice into bowls.
Top with garlic shrimp, pineapple salsa, and avocado slices.
Finish with fresh cilantro and lime wedges.
Notes
To make this grain-free, you can use Konjac noodles!
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