Sweet Shrimp & Cilantro Rice Bowls
with Tropical Fruit & Charred Corn Salsa
- Shellfish
Picture yourself beachside under a swaying palm tree and that's the vibe here. After marinating shrimp in pineapple and orange juices, honey, garlic, and Mexican spices, you'll sear the shrimp to perfect succulence. Serve it over cilantro rice with a sweet, tangy salsa of charred corn, pineapple, tomato, orange, and lime-pickled shallot.
Ingredients
1 unit
Corn
¾ cup
Jasmine Rice
4 ounce
Mandarin Orange Slices
20 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
1 tablespoon
Fajita Spice Blend
2 teaspoon
Honey
1 unit
Tomato
2 unit
Lime
¼ ounce
Cilantro
4 ounce
Pineapple
1 unit
Shallot
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Peel and mince or grate garlic. Drain pineapple and orange slices over a large bowl, reserving juice. Roughly chop pineapple and orange slices. Peel and finely chop shallot. Quarter limes. Drain, rinse, and thoroughly dry corn with paper towels. Dice tomato. Finely chop cilantro.
• Rinse shrimp* and pat dry with paper towels. • Whisk honey, half the garlic, half the Fajita Spice Blend (all for 4 servings), salt, and pepper into bowl with reserved fruit juice. Add shrimp and toss; let marinate until ready to use in Step 5. • In a second large bowl, combine shallot and juice from half the lime.
• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes (if corn begins to pop, cover pan with a lid). • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in pan used for corn over high heat. Once oil is shimmering, remove shrimp from marinade and add to pan (discard marinade). Cook, stirring occasionally, until cooked through, 3-4 minutes.
• To bowl with shallot, add chopped pineapple, chopped orange, corn, tomato, half the cilantro, remaining garlic, a drizzle of oil, salt, and pepper. Stir to combine. Taste and adjust seasoning with more lime juice, salt, or pepper if desired. • Fluff rice with a fork; gently stir in remaining cilantro. • Divide rice between shallow bowls. Top with shrimp and fruit and corn salsa (draining first). Serve with any remaining lime wedges on the side. TIP: Top with chili flakes or your favorite hot sauce if you like things spicy!
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The marinated shrimp and fruit-corn salsa delivered bright, tropical flavor, though the raw shallot overpowered the salsa for many 🍍.
- Ease of prep: Several reviewers found the prep time significantly longer than stated, with lots of chopping and multiple components to manage.
- Suggestions: Reduce the shallot or sauté it briefly to mellow its bite; add chili flakes or hot sauce for heat to balance the sweetness. Consider charring the pineapple alongside the corn for extra depth, and add garlic and lime to the rice for more flavor.
- Leftovers: A few noted the dish kept well and made a great next-day lunch, especially with extra shrimp.
Reviews from our home cooks
Love the flavors of this recipe. I did accidentally drain the fruits so I didn't have the juice for the shrimp marinade. I probably should have read the instructions beforehand, but I was reading line by line. I think this is probably common for a lot of people, so I'd recommend rewriting the instructions to account for that, saying something like "drain fruit juice into separate bowl to use later for marinade".
Used 1 lime (plenty of acidity). Added garlic to marinade along with all fajita spice. Sliced and sautéd shallot then pushed to the side of the pan and added marinade to reduce prior to adding shrimp to pan.
This is my absolute new favorite Hello Fresh meal. I will definitely be adding this recipe into my regular meal rotation. The fruit salsa is amazing and irreplaceable.
If I could give it five stars I would. This meal was light and fresh, the flavors were delicious. Even my kids ate two helpings! I hope to see this one on offer again soon!
Very good! Would be great for a summer rice bowl too! Plenty of rice and good as leftovers!!! Very refreshing and wonderful flavors! Shrimp was delicious!
We got this dish with extra shrimp, it was absolutely amazing! I think the normal amount of shrimp would of been fine too but we wanted some extras for the next day
ABSOLUTELY DELICIOUS! We loved this meal, the salsa was perfect! (we did leave the corn out/personal preference). We will definitely order this meal again.
I'm eating this right now, its good but needs a drizzle sauce ontop. I had some spicy mayo in my fridge which helped but a soy glaze for the top would have been good along side it. Otherwise its fresh and the shrimp marinade was good.
The shallot kind of ruined the flavor profile. The savory shrimp with the sweet fruits is very good, but then there's suddenly overwhelming bitter uncooked shallot.
This was amazing! Loved the tangerines and pineapple - would also be good with veggies like peppers
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