Blackened Shrimp Bowl with Caramelized Pineapple Salsa
A vibrant mix of sweet pineapple, creamy avocado, fluffy coconut rice and aggressively (but appropriately) seasoned shrimp, this blackened shrimp bowl is the perfect blend of smoky, sweet, and zesty. It’s a one-bowl wonder that’s as satisfying as it is delicious and a perfect way to get dinner on the table!
Erica’s Thoughts
You’re probably thinking… blackened!? Um, are you okay? Who wants to eat blackened food? Let me explain.
What does blackening mean?
Blackening is a cooking technique where proteins are coated in a blend of spices and cooked at high heat, often in a skillet. The intense heat creates a flavorful crust on the outside while keeping the inside tender and juicy. The key is the spice mix- usually smoked paprika, garlic powder, onion powder and herbs like thyme and oregano- which deliver bold and smoky flavor without overwhelming the dish.
I’m a huge fan of blackening seasoning because it’s a balanced way to aggressively season almost anything! After this recipe, you’ll have to put these blackened chicken tacos and this blackened mahi mahi on your menu!
This blackened shrimp bowl has been a few things for me lately:
- An easy weeknight dinner- shrimp cooks SO quickly, the entire meal takes no more than 30 minutes start to finish.
- Meal prep lunch- I made this during a week Ka-La was out of town for work so I packaged up the leftovers in individual containers and it made a fabulous lunch.
- Easy to deconstruct for little eaters! I served this to three littles and different components were enjoyed by each- Penelope inhaled the caramelized pineapple salsa, Lia was all about the coconut rice and my best friend’s toddler Florence was a fan of the shrimp.
- A nutrient-dense healthy meal that is remarkably delicious. It’s wild how a little caramelization, a can of coconut milk and some pantry spices can turn shrimp and rice into a drool-worthy dinner!
What You’ll Need to Make This Blackened Shrimp Bowl
Rice: I love jasmine rice here and I’ve made this recipe with both white rice and brown rice (refer to the recipe for slight variations in cooking time!) You can find rice in the grains aisle.
Coconut milk: full-fat coconut milk makes the rice extra luscious but feel free to use reduced-fat coconut milk if you want. You can find coconut milk in the international foods aisle beside other Asian ingredients.
Wild-caught shrimp: I specifically love the Argentinian wild-caught shrimp from Costco. (It’s in the frozen seafood section) You will be shocked by the quality and taste difference between wild-caught and farmed shrimp!
Spices: smoked paprika, garlic powder, onion powder, dried thyme, and dried oregano are the heart of the blackening seasoning. You’ll find these in the spice aisle. And of course, kosher salt and freshly cracked black pepper lift the overall flavor.
Pineapple: look for a perfectly ripe pineapple that is golden all over and gives just a tiny bit when squeezed. I recommend fresh pineapple, canned pineapple might work but it does have a lot more moisture than fresh which may interfere with caramelization.
Avocado: use firm but ripe avocados that will hold up well in the salsa.
Red onion: red onion adds the perfect contrast to the juicy pineapple and creamy avocado.
Jalapeño: jalapeño adds a subtle layer of heat and you can adjust up or down (or omit it altogether) based on your preference.
Cilantro: what’s a fresh pico de gallo without cilantro! You can find cilantro in the refrigerated section with the other herbs in the produce section of the grocery store.
Lime: I love fresh lime juice here, so grab a whole lime or 100% lime juice. It provides zesty brightness to both the salsa and shrimp bowl.
How to Make Blackened Shrimp Bowls
Make the Coconut Rice: Shake the coconut milk well and measure it with water to equal 2 ¾ cups of liquid. Combine with rinsed jasmine rice and salt in a saucepan. Bring to a boil, then reduce heat to low and simmer covered. For white rice, cook for 10 minutes, then let sit for another 10 minutes off the heat. For brown rice, cook for 30 minutes, then rest for 10 minutes. Fluff with a fork.
Prepare the Shrimp: Pat the raw shrimp dry and toss with half of the olive oil and blackened seasoning mix. Let marinate briefly while preparing the salsa.
Make the Pineapple Salsa: In a large sauté pan or cast iron skillet, melt butter over medium-high heat. Add pineapple and cook undisturbed for 4-5 minutes to caramelize one side. Stir in brown sugar and cook for another 3 minutes, until golden and caramelized. Remove from heat and mix with avocado, red onion, jalapeño, cilantro, lime juice, salt, and olive oil.
Cook the Shrimp: Heat olive oil in the same skillet over medium heat. Add the shrimp to the hot skillet and cook for 90 seconds per side until just opaque and tender. Remove from heat.
Assemble the Bowls: Start with a scoop of coconut rice, add the shrimp, and top with pineapple salsa. Garnish with a squeeze of lime.
Variation Ideas
- Protein swap: substitute shrimp with blackened chicken, tofu, or salmon.
- Grain alternative: use quinoa, cauliflower rice, or tortillas for a different base.
- Add veggies: I tried to keep things as simple as possible but I’m always a fan of adding more vegetables if you have them! Bell peppers, romaine lettuce or corn salad would all go great here.
- Sauce? Y’all know I’m a saucy gal but with the coconut rice and caramelized pineapple I felt like this bowl was complete without an extra sauce. That being said, you can never go wrong with a dollop of sour cream, drizzle of chipotle mayo or jalapeño lime vinaigrette!
Expert Tips
- Get wild-caught Argentinian shrimp if you can, I’m telling ya the texture and flavor is so much better! I like to buy peeled and deveined shrimp because ain’t nobody got time fo’ dat.
- Cut the pineapple into uniform chunks. When you cook it, leave her alone! If you stir constantly, it won’t have the chance to get a nice sear/caramelization on each side.
- Shrimp cooks FAST and will continue cooking even when removed from the heat. You shouldn’t need much more than 90 seconds per side.
- Rinse the rice! Rinsing jasmine rice removes excess starch, preventing it from becoming gummy.
- Mince the jalapeño, red onion and cilantro small so they blend seamlessly into the salsa.
FAQs
Yes, just make sure to thaw them completely and pat them dry before seasoning. I like to place frozen shrimp in a bowl of water to thaw them quickly.
You can store the components separately (rice, shrimp, salsa) in airtight containers in the fridge. When ready to eat you can warm the shrimp and rice in the microwave and finish with salsa. Alternatively, I created portions of the fully assembled meal in each airtight container (mine are glass) and threw it in the microwave for a minute when ready to eat.
Sure! This would be great with white fish, salmon, chicken or tofu, but keep in mind that the cooking time will change.
Overall, this dish is mild. If you like things spicier, add ½ teaspoon cayenne pepper or red pepper flakes to the spice mix. If you want things less spicy, omit the jalapeño from the salsa.
If you love this blackened shrimp bowl recipe you’ll love these other dinner recipes!
Blackened chicken tacos with mango salsa
oof. gimme dat.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Blackened Shrimp Bowl with Caramelized Pineapple Salsa
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Caribbean
Description
Simple but bursting with flavor, this blackened shrimp bowl with caramelized pineapple salsa is a balanced meal that’s great for a weeknight dinner or meal prep lunch.
Ingredients
Coconut rice
- 1 can coconut milk
- 3/4 cup water or enough to equal 2 3/4 cup total liquid
- 1 1/2 cups jasmine rice (brown or white), rinsed
- 1/2 teaspoon salt
Shrimp
- 1 1/4 lb wild caught shrimp
- 2 tablespoons olive oil, divided
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt and pepper
Pineapple salsa
- 1 tablespoon butter
- 3 cups pineapple, diced in 1/2-inch cubes (about 1/2 a pineapple)
- 1 teaspoon brown sugar
- 2 avocados, cubed
- 1/4 cup red onion, minced
- 1 jalapeno, minced
- 1/2 bunch cilantro, finely chopped
- 1 lime, juice of
- pinch salt + drizzle of olive oil
Instructions
Coconut rice
Give the coconut milk a good shake and pour into a liquid measuring cup. Add enough water to equal exactly 2 ¾ cup total liquid. I like to fill the can with water and swirl it around to get all the remaining coconut milk rinsed out.
Place rice in a fine mesh sieve and rinse until the water runs clear. Combine the rice, coconut milk and water, and salt in a medium saucepan. Bring to a full rolling boil and then reduce the heat to low and cover with a tight-fitting lid.
White rice: simmer for 10 minutes, turn off the heat, do not take the lid off even for a peek and let sit another 10 minutes. Fluff with a fork.
Brown rice: simmer for 30 minutes, turn off the heat and without taking the lid off let sit another 10 minutes. Fluff with a fork.
Shrimp part one
Place shrimp in a large bowl and pat dry with a paper towel. Drizzle with 1 tablespoon olive oil and season with 1 tablespoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano and ½ teaspoon each salt and pepper. Toss until the shrimp is well coated with all of the seasonings. Set aside to marinate for a few minutes.
Pineapple salsa
In a large skillet heat 1 tablespoon butter over medium high heat. Add the cubed pineapple and toss to coat with butter. Let the pineapple sit for 4-5 minutes so the cubes can develop a nice sear on one side. Add brown sugar and toss, let sit another 3 minutes. Toss around until most sides are deeply caramelized and golden brown. Remove from heat and place in a large bowl. Add the avocados, red onion, jalapeño and cilantro. Squeeze in the juice of entire lime, season with a big pinch of salt and swish of olive oil, toss to combine.
Shrimp part two
In the same pan you used to cook the pineapple add the remaining 1 tablespoon olive oil over medium heat. Add the shrimp and cook for 90 seconds per side, until the shrimp is just cooked through and tender. Remove from the heat.
Serve it up!
Start with a big scoop of coconut rice and top with the seasoned shrimp and caramelized pineapple salsa. Add a squeeze of lime, you’re done! Lucky you.
Notes
See above blog post for expert tips, process photos and answers to frequently asked questions!
You might have a little extra coconut rice- it makes AMAZING mango fried rice!
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Nutrition
- Serving Size: 1/4 of the shrimp + 3/4 cup cooked rice + 1/4 pineapple salsa mixture
- Calories: 591
- Sugar: 13.6 g
- Sodium: 764.8 mg
- Fat: 26.5 g
- Carbohydrates: 58.9 g
- Fiber: 6 g
- Protein: 34.7 g
- Cholesterol: 228.1 mg
Made this tonight for dinner — so delicious! The spice blend for the shrimp is perfect and the combo of flavors when everything is combined is phenomenal. My husband & 18 month old loved it! (Though I did give her shrimp without the spices because it does have a nice kick to it)
For a weeknight dinner I’d probably try to prep the chopping ahead of time to make it quicker overall.
Thanks for another great recipe Erica 🙂
Woohoo toddler approved! My toddler absolutely loved the pineapple salsa hehe. Thanks for trying Alison and for your helpful review!
Made this Saturday , whole family loved the composition of it espresso the pineapple salsa
Sorry for the typo :
* especially the pineapple salsa
Absolutely delicious!
The pineapple salsa is perfection 🥰
Love love love this dish 😋😋
I will definitely make this dish again !
This was so delicious!
I made this recently and it was divine! I am going to make it again for sure, we all loved it in my family. Thanks for all your recipes, my goal this year is to be better at meal planning and I am using your recipes!
Thoughts on using the quick cook seasoned chicken for this instead of shrimp? An allergy and a dislike.🙄😋 That pineapple salsa sounds delightful and I’ll eat that with a shovel!
Yes, do it!
Absolutely amazing! The flavor combination was incredible, and I’ve never made rice with coconut milk before—it turned out so creamy and delicious. As we sat down to eat, my husband looked at the plate and said, ‘This looks gourmet!’ I couldn’t help but ask him whose recipe he thought it was. Without hesitation, he said, ‘Erica’s!’ He knows that anything this delicious must be one of your creations. This dish was a total hit!
This is AMAZING my husband was blown away. Also love your tip on the wild Argentinian shrimp, game changer so good thank you!
Right!?! Crazy how much better it is! Thank you so much for trying it and for your review Elena!
Wonderful dish with a delightful combo of flavors! Will definitely make again!!
Delicious. My husband is a chef, and while he’s not picky and just appreciates when I cook for him, he rarely says, “wow, this is really good.” But tonight he did. Adding to the rotation. I added black beans to the rice and zucchini as a side to make it stretch for leftovers for lunch tomorrow. Awesome recipe.
Ahhh that’s high praise from a husband chef! Thanks for sharing Amanda!
AMAZING Dish!!!
Love the ability to make it spicy OR not. Also, that you can use a different protein other than shrimp, although it was super tasty with shrimp!!
It came out perfect for a-quick-and-easy-meal during a busy weekday!
Hooray!1 So glad y’all liked it Kat, thank you for sharing!