Caribbean Bowls with Jerk Shrimp

Name: Caribbean Bowls with Jerk Shrimp
Prep time: 15 min
Cook time: 25 min
Yield: 6 serving
Ingredients: 1 16 oz package of frozen sweet plantains; 1 ½ cups jasmine rice; 1 teaspoon salt; 2 lbs of peeled and deveined shrimp; 3-4 Tablespoons jerk seasoning; hot sauce; fresh cilantro; cilantro lime dressing or tomatillo dressing; 1 15 oz can of black beans; 1 cup chopped pineapple; 1 cup chopped cherry tomatoes; ½ cup diced red onion; ¼ cup chopped cilantro + more for topping; 1-2 Tablespoon Diced jalapeño; 2 limes; ½ teaspoon sea salt; Pinch of pepper

User Reviews

3.5

108 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
6
Calories
502 kcal
Course
Lunch
Cuisine
Caribbean

Caribbean Bowls with Jerk Shrimp

Odette Barnes

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These Caribbean jerk shrimp bowls combine jerk seasoned shrimp, roasted plantains and zesty pineapple salsa. Everything is nestled on a bed of rice for a flavorful bowl meal!

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Ingredients

Servings

1 16 oz package of frozen sweet plantains
1 ½ cups jasmine rice
1 teaspoon salt optional
2 lbs of peeled and deveined shrimp
3-4 Tablespoons jerk seasoning
hot sauce for serving
fresh cilantro for garnish
cilantro lime dressing or tomatillo dressing for serving (optional)

Pineapple Salsa

1 15 oz can of black beans drained and rinsed
1 cup chopped pineapple fresh is best but thawed frozen works too
1 cup chopped cherry tomatoes
½ cup diced red onion
¼ cup chopped cilantro + more for topping
1-2 Tablespoon Diced jalapeño
2 limes juiced
½ teaspoon sea salt
Pinch of pepper

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Instructions

Roast plantains: Roast plantains according to package instructions. You can use the oven or the air-fryer for this!
Make rice: While plantains are roasting, prepare rice: sort and rinse rice before cooking. Combine 1 ½ cups rice with 3 cups water in a large pot. Add 1 teaspoon salt, if using. Bring to a boil. Reduce heat, cover with lid and simmer for 15 minutes. Remove from heat, fluff with a fork and keep warm until ready to serve.
Make pineapple salsa: add pineapple, black beans, tomatoes, onion, cilantro, jalapeño, salt, pepper and lime juice in a bowl. Toss to combine.
Cook shrimp: toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.
Serve: place rice in each bowl, top with shrimp, a scoop of black bean pineapple mixture, and 3-4 roasted plantains. Garnish with cilantro, hot sauce and dressing, if using.

Notes

Can't find the frozen plantains? No worries! See my notes above for how to roast up fresh, ripe plantains.
Add avocado... I didn't include this in the recipe, but these bowls would be delicious with avocado on top as well.

Nutrition Information

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Serving 1/6 of recipe Calories 502kcal (25%) Carbohydrates 81g (27%) Protein 34g (68%) Fat 5g (8%) Saturated Fat 2g (10%) Sodium 1182mg (49%) Fiber 7g (28%) Sugar 26g (52%)