Coconut-Lemongrass Shrimp Rice Bowl with Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant coconut rice base topped with lemongrass-infused shrimp and a fresh pineapple salsa that bursts with tropical flavors. This asian fusion-inspired seafood ready in about 35 minutes blends long grain jasmine rice, coconut milk, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 3 Asian Fusion cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium pot, combine rice with 1 cup coconut milk and 1 cup water, add 1 tsp salt, bring to a boil, then cover and simmer over low heat for 15 minutes until liquid is absorbed and rice is tender.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 finely minced lemongrass stalk and 2 minced garlic cloves, sauté for 1 minute until fragrant.
  3. Step 3: Add 12 peeled and deveined large shrimp to the skillet, season with 1/2 tsp black pepper and 1/4 tsp red chili flakes if using. Cook shrimp for 2-3 minutes per side until pink and opaque.
  4. Step 4: In a small bowl, mix 1 cup diced pineapple chunks, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh chopped cilantro, and 2 tbsp lime juice to make the pineapple salsa.
  5. Step 5: Serve cooked coconut rice in bowls topped with lemongrass shrimp and pineapple salsa for a bright, tropical meal.

Equipment for this recipe

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Frequently asked questions

How long does Coconut-Lemongrass Shrimp Rice Bowl with Pineapple Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Coconut-Lemongrass Shrimp Rice Bowl with Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Coconut-Lemongrass Shrimp Rice Bowl with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Shrimp Rice Bowl with Pineapple Salsa for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lemongrass Shrimp Rice Bowl with Pineapple Salsa?

Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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