Recipe: Cajun Shrimp Bowls with Pineapple Salsa

INGREDIENTS

• 1 ½ cups pineapple, finely chopped
• ¼ red onion, finely chopped
• 3 tablespoons fresh cilantro, finely chopped, plus more for serving
• ½ jalapeño, finely chopped
• 2 limes, juiced, plus additional lime wedges for serving
• ½ teaspoon salt
• 1 lb shrimp, peeled and deveined
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 1 tablespoon avocado oil
• ½ cup Greek yogurt
• 1–2 tablespoons hot sauce
• Steamed rice, for serving
• Romaine lettuce, shredded

INSTRUCTIONS

1. In a medium bowl, combine the pineapple, red onion, cilantro, jalapeño, juice from 1 lime, and ½ teaspoon salt. Stir until well combined, then set aside.
2. Pat the shrimp dry with a paper towel. In a medium bowl, combine the paprika, garlic powder, onion powder, kosher salt, oregano, black pepper, and cayenne pepper. Add the shrimp and avocado oil, then toss until the shrimp are evenly coated with the seasoning.
3. Preheat an air fryer to 400°F. Arrange the shrimp in a single layer in the air fryer basket, working in batches if needed. Cook for 5–7 minutes, or until the shrimp are opaque and cooked through. You can also cook the shrimp in a skillet over medium-high heat for about 2–3 minutes per side.
4. While the shrimp cook, whisk together the Greek yogurt, 1–2 tablespoons of hot sauce, and juice from the remaining lime. Add more or less hot sauce to taste.
5. Start with a layer of steamed rice and shredded romaine lettuce. Top with the Cajun shrimp and a spoonful of pineapple salsa. Drizzle with the taco sauce and finish with fresh cilantro and a squeeze of lime. Add extra taco sauce or jalapeño if desired.