Caribbean Shrimp Bowls with a Jalapeño Pineapple Salsa Verde

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This recipe was originally made as a taco recipe.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 with a Jalapeño Pineapple Salsa Verde

  • Servings: 4
  • Difficulty: easy
  • Print


Shrimp Bowl:

  • 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:

  • 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 


  1. Preheat the oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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! 

Very slightly adapted from:

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