Caribbean Bowls with Jerk Shrimp
User Reviews
3.5
Caribbean Bowls with Jerk Shrimp
Description
This recipe layers jasmine rice as a base with spicy jerk-seasoned shrimp cooked until pink and tender. The plantains, roasted according to package instructions, add a soft sweetness contrasting the fiery shrimp. The pineapple salsa mixes juicy pineapple chunks, black beans, cherry tomatoes, red onion, cilantro, and jalapeño, enhanced by lime juice, salt, and pepper for a bright, fresh complement to the hearty components.
The dish is finished with sprinkled fresh cilantro and optionally hot sauce or a cilantro lime or tomatillo dressing to add zest and moisture. The balance of sweet roasted plantains and the spicy, savory jerk shrimp makes the bowl flavorful and filling without complicated preparation.
Adding avocado is suggested as an optional topping for extra creaminess. Roasting fresh plantains is a good substitute if frozen are unavailable, ensuring adaptability based on ingredient availability.
If frozen plantains are not available, fresh ripe plantains can be roasted as described in the recipe notes.Adding sliced avocado provides a creamy texture that pairs well with the spicy elements.
Ingredients
- 1 16 oz sweet plantains frozen; package
- 1 ½ cups jasmine rice
- 1 teaspoon salt optional
- 2 lbs Shrimp peeled and deveined
- 3-4 Tablespoons jerk seasoning
- hot sauce for serving
- cilantro for garnish, fresh
- cilantro lime dressing for serving (optional, or tomatillo dressing
Pineapple Salsa
- 1 15 oz black bean drained and rinsed, canned
- 1 cup pineapple fresh is best but thawed frozen works too, chopped
- 1 cup cherry tomato chopped
- ½ cup red onion diced
- ¼ cup cilantro chopped; plus more for topping
- 1-2 Tablespoon jalapeño diced
- 2 lime juiced
- ½ teaspoon salt sea salt
- Pinch black pepper
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
- Use fresh ripe plantains roasted if frozen are unavailable for similar texture and flavor.
- Avocado slices make a complementary creamy topping for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
You'll Also Love
