Cilantro Lime Shrimp with Pineapple Rice

Cilantro Lime Shrimp over Pineapple Rice

Serves 4

Ingredients:

For the shrimp marinade: 

1 lb raw shrimp, peeled and deveined

2 tablespoons olive oil

2 tablespoons green cilantro seeds, gently crushed

Juice and zest of 1 lime

2 garlic cloves, minced

salt & pepper to taste

For the Pineapple Rice:

1 cup Jasmine rice

1 1/2 cups water

1 cup fresh pineapple, diced

½ cup diced red and yellow, sweet peppers

Juice and zest of one lime

1 tablespoon Soy Sauce or more to taste

Instructions:

1. In a medium bowl, combine olive oil, crushed green cilantro seeds, lime juice and zest, minced garlic, salt, and pepper. Toss the shrimp in the marinade and let sit in the refrigerator for 2 to 3 hours.
   
   

2. Rinse the Jasmine rice under cold water. In a pot, combine rice, water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed and rice is tender.
   
   

3. In a small pan over medium heat, sautéed the peppers and pineapple to warm them up and to soften the peppers. You can add in a little oil if you do not have enough juice from the pineapple. Once the rice is done, fluff it up with a fork, and add in the sautéed ingredients, along with the lime and soy sauce.
   
   

4. Heat a large skillet or grill pan over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side, or until pink and opaque.
   
   

To serve, spoon the pineapple rice onto plates and top with the cooked shrimp. Garnish with a few more green cilantro seeds or fresh cilantro leaves if desired.