This Shrimp and Rice Bowl is as easy as easy can get! Kicking off my 6 to 1 series with a recipe that’s bound to impress. Featuring juicy air-fried shrimp seasoned to perfection, and served over a bed of jasmine rice. Topped with a vibrant, sweet and spicy pineapple salsa and creamy avocado slices. For extra razzle dazzle, I drizzled a luscious avocado cream sauce on top. Fresh, easy, and completely customizable, these bowls are the ideal solution for a quick and satisfying weeknight meal.
What’s the 6 to 1 method?
In case you missed my latest blog post, I’m trying the 6 to 1 grocery method—a strategy to promote intentional and mindful grocery shopping while emphasizing the importance of saving money and minimizing food waste.
I learned the 6 to 1 method from Chef Will Coleman, a renowned Chef and social media influencer who shared this method on TikTok and has sense gone viral a number of times.
The 6 to 1 method offers a strategic way to shop, emphasizing intentionality. Not only does it promote conscious shopping, but it also proves to be a money-saving tactic, minimizing food waste in the process.
The concept is simple.
6 veggies
5 fruits
4 proteins
3 carbs
2 sauces
1 something special for yourself
So with my picks, the first thing I whipped up were these delicious Shrimp and Rice Bowls w/ pineapple salsa. I had a pretty heavy lunch prior to going to the store and I knew I wanted something light and fresh for dinner. This bowl was perfect!
Let’s jump into the recipe!
What You’ll Need To Make The Shrimp and Rice Bowls?
- Shrimp- I used colossal shrimp.
- Jasmine Rice- feel free to use whatever rice you prefer. Cauliflower rice or quinoa will also work well with this recipe.
- Seasonings– I used onion powder, garlic powder, Old Bay, salt and pepper.
- Olive Oil– use your preferred oil to coat the shrimp. This will help the seasonings stick.
- Avocado– this was the perfect touch to these bowls.
For The Pineapple Salsa
- Pineapple
- Cilantro
- Lime Juice
- Tomato
- Red Onion
- Salt & pepper
- Red Pepper Flakes
How To Make Shrimp and Rice Bowls
- In a bowl, place the cleaned and deveined shrimp, and pat them dry. Add olive oil, onion powder, garlic powder, Old Bay seasoning, salt, and pepper to the shrimp. Mix well and set aside to marinate.
- While the shrimp are marinating, prepare the pineapple salsa. Dice all the ingredients and combine them in a bowl. Add lime juice, and season with salt, pepper, and crushed red pepper flakes. Mix well and chill in the fridge.
- Wash and cook your rice using a 2-1 ratio for perfect results. Combine 2 cups of water with 1 cup of rice in a pot. Once the water begins to boil, give it a final stir. Reduce the heat, cover the pot, and allow it to simmer on low for 20 minutes.
- While the rice cooks, preheat your air-fryer to 380°F. Add in the marinated shrimp and cook for 6 minutes, flipping halfway through.
- Assemble the bowl: In a serving bowl, add white rice, cooked shrimp, pineapple salsa, and slices of avocado.
- Top with my avocado crema, if desired.
- Enjoy your delicious and freshly prepared Shrimp and Rice Bowl with pineapple salsa!
Stay tuned to see what i whip up next.
More delicious recipes to try
Spicy Thai Basil Fried Rice
Easy 20-minute Chili Garlic Ramen
Air Fried Hennessy Wings
Crispy Fried Chicken Sandwich
If you make this Shrimp and Rice Bowl with pineapple salsa, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Shrimp & Rice Bowl w/ Pineapple Salsa
Equipment
- Air Fryer
Ingredients
- 1/2 lb large shrimp
- 1 cup Jasmine rice
- 1/2 tsp Old Bay
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper
- olive oil
- 1 avocado
Pineapple Salsa
- 1/3 pineapple diced
- 1/4 red onion diced
- 1 Roma tomato
- 1/4 cup cilantro chopped
- 1 lime juice
- salt and pepper to taste
- red pepper flakes use to your discretion
Instructions
- In a bowl, add a drizzle of olive oil. Season with garlic powder, onion powder, Old bay, salt and pepper. Mix until the shrimp is coated.
- Preheat air-fryer to 380. Air fry the shrimp for 6 minutes, flipping half way through
For the salsa
- Dice pineapple, red onion, cilantro, tomatoes and add to a bowl. Season with salt, pepper and lime juice. Add in red pepper flakes, if desired. Mix well. Taste and adjust seasonings if needed.
To assemble
- To assemble add a layer of rice, shrimp, pineapple salsa, and avocado slices.
- Finish with my avocado crema and enjoy!
Notes
- 1/2 avocado
- 2 Tbsp greek yogurt
- 1/4 cup cilantro
- 2 green onion stems
- lime juice
- salt+pepper
- 2 tbsp olive oil
- 1/3 cup water, use more if you’d like the sauce to be runny
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
