for the rice

• 2 cups white jasmine rice

• 1 cup canned coconut milk

• 1 cup water

• 2 tbsp coconut oil

• juice of 1 lime

• ½ cup cilantro, roughly chopped

for the shrimp

• 1 pound raw shrimp, peeled + deveined

• 1 tbsp olive oil (sub avocado)

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• salt + pepper to taste

for the salsa

• 2 cups pineapple diced

• 1 red pepper, diced

• 1 red onion, diced

• ½ cup cilantro, finely chopped

• 1 clove minced garlic

• juice of 1 lime

• salt + pepper to taste

Finely dice the pineapple, red pepper, red onion, cilantro, garlic and combine in a bowl. Add the juice of a lime and season with salt and pepper.

Add the rice, coconut milk, and water to a medium saucepan over medium heat. (double check the cook time and the liquid for the particular rice you have – they’re all a little different! You’ll want 1 part coconut milk to 1 part water) Bring to a boil, then reduce to a simmer, cover, and cook until all the liquid is absorbed. Remove from the heat, add in 2 tablespoons of coconut oil, the lime juice, and the cilantro, and fluff with a fork to combine.

Add the tablespoon of olive oil to a large nonstick skillet over medium-high heat. Dry the shrimp as much as possible then season with garlic powder, chili powder, smoked paprika, dried oregano, salt and black pepper, tossing in a bowl to coat the shrimp well. Add to skillet, in a single layer – you may have to work in batches – and cook for 1-2 minutes per side, until the shrimp is pink.

Arrange rice, shrimp and salsa in a bowl, top with cilantro and a squeeze of lime.

Feel free to add chopped jalapeños to the pineapple salsa for an extra kick!