Jalapeño "Pesto" Shrimp w/ Pineapple-Avocado Rice

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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 4
Calories 592 kcal


  • Measuring spoons
  • Measuring cup(s)
  • Large knife
  • Cutting Board
  • Large skillet
  • Spatula
  • Food processor
  • 4 Bowls


  • ¼ cup iO organic raw pumpkin seeds
  • 2 Garlic cloves coarsely chopped
  • 1 Large jalapeño halved, seeded & coarsely chopped
  • 1 cup Curly parsley leaves packed
  • 2 Tbsp Rice vinegar
  • ¾ tsp Kosher salt
  • 3 Tbsp Olive oil
  • 2 8.8 oz pkg iO organic 90-second white basmati rice
  • 1 Avocado peeled, pitted & chopped
  • cup Fresh pineapple chopped
  • 2 Tbsp Fresh cilantro chopped
  • 1 lb Raw 21-26 count shrimp peeled, deveined, thawed if necessary


  • In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
  • In food processor, purée garlic, jalapeño, parsley, vinegar and ¼ teaspoon salt on high until small pieces remain, scraping down bowl occasionally; with processor running, drizzle in 2 tablespoons oil. Makes about ⅔ cup.
  • Prepare rice as label directs. Transfer rice to medium bowl; gently fold in avocado, pineapple, cilantro and ¼ teaspoon salt. Makes about 5 cups.
  • Sprinkle shrimp with remaining ¼ teaspoon salt. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp; cook 4 minutes or until lightly browned, turning once. Add jalapeño "pesto"; cook 2 minutes or until shrimp turn opaque throughout, stirring occasionally.
  • Divide rice mixture into 4 bowls; top with shrimp mixture and sprinkle with toasted pumpkin.



Serving: 1bowlCalories: 592kcalCarbohydrates: 63gProtein: 29gFat: 25gSaturated Fat: 4gCholesterol: 182mgSodium: 1187mgFiber: 9gSugar: 4g
Keyword Dairy-Free, Gluten-Free, Grains, Kid Friendly, Seafood
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