One of my favorite food bloggers is @halfbakedharvest. Everything Tieghan makes is on point – she tests all her recipes over and over until they are fool-proof and it shows when anyone tries to make her recipes.
This recipe was originally made as a taco recipe. But, since I have so much rice in the house, I decided to make it into a rice bowl instead. The flavors are out-of-this-world amazing! It’s so easy to make because it’s a chop and dump on a sheet pan kinda meal. And, if you buy the mango and pineapple pre-cut, you save yourself the hassle of chopping them up on a busy night.
I hope you enjoy this as much as my family did!
Caribbean Shrimp Bowls
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- Kosher salt and pepper, to taste
- 2 cups cooked rice
Jalapeño Pineapple Salsa Verde:
- 4 tomatillos, husked and halved
- 1 jalapeño
- 2 cloves garlic, skin on
- Juice of 1 lime
- Juice from half an orange
- 1/4 cup cilantro, roughly chopped
- 1/2 cup diced pineapple
- 1/4 cup diced mango
- Preheat the oven to 425 degrees.
- On a baking sheet, toss together the shrimp, olive oil, chili powder, ginger, thyme, cinnamon, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the tomatillos, jalapeño, and garlic. Transfer to the oven and roast 10-12 minutes or until the shrimp is cooked and the tomatillos lightly charred.
- Set the shrimp aside. De-seed the jalapeño, if desired. Squeeze the garlic cloves out of their skin. To a blender, add the roasted tomatillos, jalapeño, garlic, lime juice, orange juice, and cilantro. Blend until smooth. Stir in the pineapple, mango, and a pinch of salt.
- To serve, fill a bowl with 1/2 cup rice, layer shrimp on top with the jalapeño pineapple salsa verde, and any other topings you like (i.e., avocado, lettuce, etc…). Enjoy!