Ingredients
Equipment
Method
Preparation
- Rinse jasmine rice until water is clear. Combine with water in a pot, bring to a boil, then simmer covered for 15 minutes. Let rest 5 minutes before fluffing.
- In a bowl, toss diced pineapple, minced red onion, chopped cilantro, and 1 tbsp lime juice. Set aside to let flavors combine.
- In a blender, combine half an avocado, sour cream, remaining lime juice, and a splash of water. Blend until smooth and pale green.
- Pat shrimp dry and toss with smoked paprika, cayenne, and salt. Heat oil in a skillet over medium-high. Sear shrimp for 2 minutes per side until charred edges appear.
- Layer rice in the bottom of a white bowl. Top with shrimp on one side and pineapple salsa on the other. Add fanned avocado wedges. Drizzle with crema and sprinkle with dried herb flakes.
Nutrition
Notes
Always pat the shrimp dry with a paper towel before seasoning to ensure a crisp, golden sear.
If the avocado crema is too thick to drizzle, add water one teaspoon at a time until the desired consistency is reached.
If the avocado crema is too thick to drizzle, add water one teaspoon at a time until the desired consistency is reached.