Blackened Shrimp with Pineapple Salsa

This vibrant bowl filled with blackened shrimp, caramelized pineapple salsa, creamy avocado, and fragrant jasmine rice brings bright tropical flavors to your table. The combination of smoky spices and sweet pineapple makes every bite a delightful adventure that is both comforting and exciting. Perfect for a quick weekday dinner or a weekend gathering, this dish never fails to impress.

I first cooked this for a small summer dinner party and the pineapple salsa stole the show. Now it’s a staple whenever I want to add a little tropical sunshine to the table.

Ingredients List

• One can of coconut milk: for rich creaminess in the rice, choose full-fat for the best flavor
• Jasmine rice: rinsed carefully to keep grains fluffy and separate
• Wild-caught shrimp: peeled and deveined for convenience and quality
• Olive oil and unsalted butter: to create depth in the shrimp and caramelize the pineapple
• A blend of smoked paprika, onion powder, garlic powder, dried thyme, and oregano: for that bold blackened seasoning
• Fresh pineapple: diced and ripe for the perfect balance of sweet and tangy
• Brown sugar: to enhance caramelization and deepen flavor
• Ripe avocados: cubed for creamy texture, select firm yet yielding fruit
• Red onion: finely minced for a mild sharpness that brightens the salsa
• Jalapeño: minced to your preferred spice level, fresh and crisp
• Fresh cilantro: chopped for an herbal burst of freshness
• Juice of lime: to add acidity and lift the salsa
• A pinch of salt and a drizzle of olive oil: to marry all the flavors gently

Cooking Steps

Prepare The Coconut Jasmine Rice:

Combine coconut milk, water, rinsed jasmine rice, and salt in a medium pot. Bring to a boil over medium-high heat then reduce to low, cover, and let simmer for 18 to 20 minutes until rice is tender and the liquid is absorbed. Fluff with a fork before serving.

Season The Shrimp:

In a bowl, toss the peeled and deveined shrimp with olive oil and the smoked paprika, onion powder, garlic powder, thyme, oregano, salt, and black pepper. Ensure each shrimp is thoroughly coated with the spices for an even blackened flavor.

Blacken The Shrimp:

Heat remaining olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes on each side until the shrimp are blackened lightly and opaque all the way through. Remove and set aside.

Caramelize The Pineapple:

In the same skillet, melt the butter over medium heat. Add diced pineapple and brown sugar, stirring occasionally, cooking for 5 to 7 minutes until the pineapple is golden and caramelized. This step brings out deep tropical sweetness that balances the smoky shrimp.

Mix The Avocado Salsa:

In a bowl, combine cubed avocado, finely minced red onion, jalapeño, chopped cilantro, lime juice, a pinch of salt, and a drizzle of olive oil. Gently mix to blend the flavors without mashing the avocado.

Assemble The Bowl:

Divide the cooked coconut jasmine rice evenly between four bowls. Top each portion with the blackened shrimp, caramelized pineapple salsa, and creamy avocado mixture for a harmonious combination of flavors and textures.

The caramelized pineapple salsa adds sweetness that complements the smoky blackened shrimp

Best Storage Practices

Store leftover shrimp and salsa separately in airtight containers in the refrigerator for up to two days to keep the flavors fresh and prevent the avocado from browning too quickly. Reheat the shrimp gently in a pan to avoid overcooking, and toss the salsa fresh before serving.

Ingredient Swaps

If fresh pineapple is not available, you can use canned pineapple chunks drained well and dried slightly with paper towels before caramelizing. For a milder heat, substitute jalapeño with sweet bell pepper or omit it altogether. Shrimp can be replaced with firm white fish or scallops for variety.

Serving Pairings

Serve alongside a crisp green salad with a citrus vinaigrette to balance the richness. A chilled glass of tropical fruit juice or a light white wine such as Sauvignon Blanc pairs beautifully with the bright flavors. To turn this into a more substantial meal, add black beans or roasted corn for extra texture and flavor.

This recipe brings together favorite summer ingredients in a way that feels both indulgent and wholesome. The first time I made it, my family immediately asked me to keep the recipe on regular rotation.

Frequently Asked Cooking Questions

→ How do I achieve the perfect blackened shrimp?

Coat shrimp evenly with the spice blend and cook over medium-high heat without moving them too much. This allows a flavorful crust to develop without overcooking.

→ What’s the best way to caramelize pineapple?

Use a hot skillet with butter and a bit of brown sugar. Stir occasionally until pineapple turns golden brown and fragrant.

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works best for caramelizing and adds a bright, natural sweetness to the salsa.

→ How do I make the jasmine rice more flavorful?

Cooking jasmine rice in a mixture of coconut milk and water infuses it with creamy richness and subtle sweetness.

→ What can I substitute for jalapeño if I prefer less heat?

You can reduce the amount of jalapeño, remove the seeds, or substitute with mild pepper varieties to adjust spiciness.

→ Is there a tip for preparing the avocado mixture?

Gently mix avocado with lime juice and other ingredients to maintain creamy texture without mashing it too much.