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As the sun shines brighter and the days grow longer, our cravings often shift towards lighter, more vibrant meals that capture the essence of summer. Enter the Tropical Summer Shrimp & Pineapple Rice Bowls—a delightful dish that brings together succulent shrimp, sweet pineapple, and aromatic jasmine rice, all infused with a medley of tropical flavors. This recipe is not only a feast for the eyes, boasting vibrant colors, but it also offers a symphony of tastes that transport you to a sun-soaked beach paradise.

Summer Shrimp & Pineapple Rice Bowls

Escape to a tropical paradise with our Tropical Summer Shrimp & Pineapple Rice Bowls! This vibrant dish combines succulent shrimp, sweet pineapple, and aromatic jasmine rice, all infused with creamy coconut milk and fresh vegetables. Perfect for summer gatherings or a cozy dinner, it highlights seasonal produce for a nutritious meal. Delight in the colorful presentation and delicious flavors that transport you to sun-soaked beaches, making every bite a celebration of summer.
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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: Start by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and coconut milk. Bring to a simmer, then reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Prepare the Marinade: In a large bowl, whisk together the soy sauce, lime juice, honey, olive oil, ground ginger, and minced garlic. Add the shrimp to the bowl and stir to coat. Let it marinate for about 15 minutes while you prepare the vegetables.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp, spreading them out in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat.

        Sauté the Vegetables: In the same skillet, add the chopped bell pepper and sliced red onion. Sauté for about 3-4 minutes until they are softened but still crisp. Add the diced pineapple and cook for an additional 2 minutes, allowing the pineapple to caramelize slightly.

          Assemble the Bowls: In serving bowls, start with a generous foundation of coconut rice. Top with the sautéed vegetable and pineapple mixture, followed by the cooked shrimp.

            Garnish and Serve: Finish each bowl with a sprinkle of fresh cilantro. Serve with lime wedges on the side for an extra zesty kick. Enjoy your tropical flavor journey!

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