Name: nut Cilantro Lime Rice & Pineapple Salsa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups white jasmine rice; 1 cup coconut milk, from can; 3 tablespoons coconut oil, divided; Juice of 1 lime; 1/2 cup cilantro, roughly chopped; 1 pound raw shrimp, peeled and deveined; 2 teaspoons garlic powder; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and black pepper, to taste; Pineapple salsa; Avocado slices, cilantro, and lime wedges, for serving

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If you’re looking for a dinner that instantly transports you to a tropical oasis—and happens to earn rave reviews every time—nut Cilantro Lime Rice & Pineapple Salsa is your answer. Succulent shrimp, fluffy coconut-infused jasmine rice, and sweet-tangy pineapple salsa all come together in the breeziest, most irresistible bowls you’ll ever meet. Each bite bursts with color, freshness, and just the right touch of richness. Whether it’s a speedy weeknight meal or a standout dish for your next patio party, I can’t wait for you to fall in love with these flavors as much as I have!

nut Cilantro Lime Rice & Pineapple Salsa Recipe

Ingredients You’ll Need

Here’s the beauty of nut Cilantro Lime Rice & Pineapple Salsa: each ingredient is straightforward, but thoughtfully chosen to layer up flavor, color, and texture. Simple doesn’t mean boring—it means you get to savor every element in the perfect bite!

White jasmine rice: This aromatic rice is extra fluffy and soaks up the tangy, coconut-lime goodness beautifully.
Canned coconut milk: Adds a lush, tropical creaminess to the rice—be sure to shake your can well before using!
Coconut oil: Used in both the rice and to sauté the shrimp, coconut oil adds a subtle richness and lovely aroma.
Lime juice: The squeeze of tangy citrus gives both the rice and salsa their signature brightness.
Cilantro: Roughly chopped for freshness—a pop of verdant green that ties everything together.
Raw shrimp: Look for peeled and deveined shrimp for ultimate ease—tender, juicy, and ready for spice.
Garlic powder: Gives the shrimp a savory depth without any fuss.
Chili powder: Brings a gentle, approachable heat; adjust to taste if you like more kick!
Smoked paprika: This adds a hint of smokiness that complements both the shrimp and the rice.
Dried oregano: The warm, herby touch provides a cozy background note.
Salt and black pepper: Season to taste; these basics bring every flavor into focus.
Pineapple salsa: Sweet, vibrant, and juicy—every bite lights up the whole bowl. You can make your own or use a favorite store-bought version.
Avocado slices, cilantro, and lime wedges: For serving—these extras offer creaminess, color, and a final flourish of flavor.

How to Make nut Cilantro Lime Rice & Pineapple Salsa

Step 1: Cook the Coconut Cilantro Lime Rice

Start by adding the jasmine rice, coconut milk, and water to a medium saucepan over medium heat. Remember, check the instructions on your rice bag because cook times and liquid amounts can vary. Bring everything to a gentle boil, then reduce to a simmer, cover, and let it work its magic until all the liquid is absorbed. Once done, stir in two tablespoons of coconut oil, the lime juice, and chopped cilantro, fluffing everything together with a fork for that perfect nut Cilantro Lime Rice & Pineapple Salsa base.

Step 2: Prepare and Cook the Shrimp

While the rice is cooking, heat one tablespoon of coconut oil in a large nonstick skillet over medium-high heat. Pat your raw shrimp dry—it helps them get a beautiful sear. Toss shrimp with garlic powder, chili powder, smoked paprika, dried oregano, salt, and pepper, making sure every piece is well coated. Lay the shrimp in a single layer in the hot pan, working in batches if needed. Cook each side for just 1–2 minutes, until they’re pink and opaque. Transfer them to a plate as soon as they’re done, so they stay juicy and tender.

Step 3: Assemble Your Bowls

Now the fun part! Add a big scoop of your coconut cilantro lime rice to each bowl, then pile on the shrimp. Generously spoon pineapple salsa over the top, then finish with avocado slices, extra cilantro, and a squeeze of fresh lime. The vibrant colors and inviting aromas will tell you everything you need to know: nut Cilantro Lime Rice & Pineapple Salsa is about to steal the show at your table.

How to Serve nut Cilantro Lime Rice & Pineapple Salsa

nut Cilantro Lime Rice & Pineapple Salsa Recipe - Recipe Image

Garnishes

The right garnish makes every bite feel special. A few extra sprigs of fresh cilantro, a scattering of thinly sliced green onions, or a dash of chili flakes will elevate your nut Cilantro Lime Rice & Pineapple Salsa. Don’t forget that final squeeze of lime for brightness and a few slices of creamy avocado for extra richness!

Side Dishes

Keep things easy and breezy; a simple green salad dressed with lime vinaigrette, grilled corn on the cob, or crunchy tortilla chips pair beautifully with these tropical flavors. You can even serve nut Cilantro Lime Rice & Pineapple Salsa with a quick black bean salad for even more protein and color.

Creative Ways to Present

If you want to wow guests, serve nut Cilantro Lime Rice & Pineapple Salsa in hollowed-out pineapple halves, or layer everything into a mason jar for a portable picnic. For family dinners, offer toppings buffet-style so everyone can build their own custom bowl—guaranteed to make any night feel fun and festive.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the rice and shrimp in separate airtight containers in the refrigerator for up to three days. Keep the pineapple salsa and any garnishes in their own containers, too, so everything stays fresh and vibrant when you’re ready to enjoy nut Cilantro Lime Rice & Pineapple Salsa again.

Freezing

You can freeze the cooked coconut cilantro lime rice and shrimp for up to two months. Let everything cool completely before transferring to freezer bags or containers. While pineapple salsa is best enjoyed fresh, the other components of nut Cilantro Lime Rice & Pineapple Salsa can be prepped ahead and frozen for easy future meals.

Reheating

When you’re ready to serve, thaw the rice and shrimp in the fridge overnight, then reheat the rice gently in the microwave or on the stovetop with a splash of water to restore its fluffiness. The shrimp should be reheated quickly to avoid overcooking—just a minute or two in the skillet is all you need for another round of nut Cilantro Lime Rice & Pineapple Salsa.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just thaw the shrimp thoroughly before cooking. Pat them dry really well to make sure they get a nice sear and don’t steam in the pan.

Is there a vegan alternative for the shrimp?

Certainly! Swap in sautéed tofu or chickpeas. Both soak up the coconut-cilantro-lime flavor beautifully, and make nut Cilantro Lime Rice & Pineapple Salsa wonderfully plant-based.

Can I use brown rice instead of jasmine rice?

You sure can, but add extra liquid and extend the cooking time to ensure the rice becomes tender. The slightly nutty flavor of brown rice is delicious with the bright pineapple salsa!

How spicy is this dish?

Nut Cilantro Lime Rice & Pineapple Salsa is mildly spicy, thanks to chili powder and smoked paprika. If you’re sensitive to heat, simply reduce the chili powder, or add more if you want to amp it up!

What store-bought pineapple salsa do you recommend?

Look for a fresh salsa in the refrigerated section of your grocery store for the best flavor and texture. Or, make your own by dicing pineapple, red onion, jalapeño, cilantro, and lime juice together—it’s quick and unforgettable atop nut Cilantro Lime Rice & Pineapple Salsa!

Final Thoughts

If you need a dose of sunshine on any day, nut Cilantro Lime Rice & Pineapple Salsa is waiting to brighten your table. I hope you’ll try this easy, vibrant bowl soon—it’s a true crowd-pleaser and a delightful way to celebrate big, bold flavors. Happy cooking!