Caribbean Shrimp Bowls with Cilantro Rice and Charred Corn Salsa

Transport yourself to a tropical paradise with these vibrant shrimp bowls. Succulent shrimp are marinated in a blend of pineapple and orange juices, honey, garlic and Mexican spices, then seared to perfection. Served over fluffy cilantro rice and topped with a sweet and tangy salsa featuring charred corn, juicy pineapple, fresh tomato and lime-pickled shallot, every bite is a burst of island flavor.

This recipe is perfect for a quick weeknight dinner that feels like a special occasion. The combination of sweet, savory and tangy elements creates a balanced and satisfying meal. Plus, it’s packed with fiber and protein, making it both delicious and nourishing.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Mandarin Orange SlicesView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, wash and dry all produce. Peel and mince or grate the garlic. Drain the pineapple and orange slices over a large bowl, reserving the juice. Roughly chop the pineapple and orange slices. Peel and finely chop the shallot. Quarter the limes. Drain, rinse and thoroughly dry the corn with paper towels. Dice the tomato. Finely chop the cilantro.
3. Rinse the shrimp and pat dry with paper towels. In the bowl with the reserved fruit juice, whisk together the honey, half the garlic, 2 teaspoons Fajita Spice Blend (4 teaspoons for 4 servings), salt and pepper. Add the shrimp and toss to coat; let marinate until ready to use in step 5. In a second large bowl, combine the chopped shallot and the juice from half a lime.
4. Heat a drizzle of oil in a large pan over high heat. Add the corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes (if the corn begins to pop, cover the pan with a lid). Turn off the heat and transfer the corn to a plate. Wipe out the pan.
5. Heat a large drizzle of oil in the same pan over high heat. Once the oil is shimmering, remove the shrimp from the marinade (discard the marinade) and add to the pan. Cook, stirring occasionally, until the shrimp are cooked through, 3-4 minutes.
6. To the bowl with the shallot, add the chopped pineapple, chopped orange, charred corn, diced tomato, half the cilantro, the remaining garlic, a drizzle of oil, salt and pepper. Stir to combine. Taste and adjust seasoning with more lime juice, salt or pepper if desired. Fluff the rice with a fork and gently stir in the remaining cilantro. Divide the rice between shallow bowls. Top with the shrimp and the fruit and corn salsa (draining first if needed). Serve with any remaining lime wedges on the side. For a spicy kick, top with chili flakes or your favorite hot sauce.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before marinating.

What can I substitute for the fajita spice blend?

You can make your own with chili powder, cumin, garlic powder, onion powder and a pinch of cayenne.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your spice blend to be sure.