1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon lime zest and juice
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Optional: Avocado slices and lime wedges for serving
Instructions
Start by rinsing the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions, typically in a pot with 1.5 cups water. Bring to a boil, then reduce to a simmer and cover for 15 minutes. Fluff with a fork when ready.
In a large skillet, melt coconut oil over medium heat. Add the chopped red onion, garlic, and grated ginger, stirring frequently. Sauté for about 3-4 minutes until fragrant.
Add the shrimp to the skillet, seasoning with salt and pepper, and cook for about 2-3 minutes on each side until they turn pink and opaque.
Stir in the diced bell pepper and pineapple chunks. Pour over the soy sauce and lime juice. Cook for an additional 5 minutes.
Once everything is cooked and combined, fluff the rice and serve it as a base in bowls. Top with the shrimp and pineapple mixture, garnishing with chopped cilantro. For extra flair, add slices of avocado and lime wedges on the side.
