Homemade Chipotle-style bowls? Yes please! Decided to try my hand at homemade cilantro lime rice and let me tell y’all, it is incredible! Packed with flavor and incredibly delicious. I topped my bowl with some shrimp, pineapple salsa, and freshly sliced avocado to balance out the whole meal. You can add sriracha or more lime juice if you’re looking for a bigger punch, too. Such an easy and delicious meal and perfect for adding to your list of healthy, quick lunches and dinners!
Ingredients
- 2 cups jasmine rice
- 1 lb raw shrimp, peeled and deveined
- 1 cup coconut milk
- 3 tbsp coconut oil
- 1/2 cup fresh cilantro, roughly chopped
- 2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp oregano
- salt and pepper to taste
- 1/2 fresh avocado, thinly sliced
- juice of 1 lime
Pineapple Salsa
- 2 cups pineapple, diced
- 1 cup red pepper, diced
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup red onion, finely diced
- 2-3 cloves of garlic, minced
- 1 jalepeño, finely diced make sure to remove all the seeds unless you want the extra kick!
- juice of 1 lime
- salt to taste
Instructions
- Add the rice and coconut milk to a rice cooker, and add water until you have the correct volume of water for 2 cups of rice. If you don't have a rice cooker, follow the instructions for your rice for stovetop cooking, and keep the coconut milk/water ratio to about 1:1.Once the rice has cooked (this time can vary widely depending on how you're cooking the rice) add 2 tbsp of coconut oil, the juice of 1 lime, and the cilantro, and fluff well with a fork or rice paddle.
- You can either wait until the rice is done cooking and leave it in a warmer, or start the shrimp when there's ~8-10 minutes remaining on the rice. To cook the shrimp, pat the shrimp dry and set aside. In a small bowl, combine the chili powder, garlic powder, paprika, oregano, and 1/2 tsp salt and 1/2 tsp pepper. Season both sides of the shrimps with the seasoning mix.
- Add the last 1 tbsp of coconut oil to a large non-stick skillet and heat over medium-high. Once the oil is hot and starting to smoke, cook the shrimp in a single layer in the skillet–it's ok if you need to work in a few batches. Cook the shrimp 1-2 minutes per side, the shrimp should be pink and not translucent. Once cooked through transfer to a plate and repeat for the remaining shrimp.
- To serve, add a large scoop of the coconut rice to a bowl and top with a few shrimp and a spoonful of pineapple salsa (see below) as well as a few avocado slices.
- Enjoy!
Pineapple Salsa
- In a medium bowl, add the pineapple, red pepper, red onion, jalepeño, garlic, and lime juice. Mix well to fully combine, and then season to taste with salt. It goes great with tons of dishes, or just as a dip for chips! Serve fresh at room temp or chilled if making in advance.
