Servings
Font
Back
Caribbean Bowls with Jerk Shrimp
3.5 from 108 votes

Caribbean Bowls with Jerk Shrimp

Caribbean Bowls with Jerk Shrimp combine spiced shrimp, roasted sweet plantains, and jasmine rice topped with a vibrant pineapple salsa. The salty, sweet, and spicy elements blend for a flavorful meal that balances textures and tastes, highlighted by a fresh cilantro garnish and optional dressings.

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

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

    Cup of Yum
  1. Roast plantains: Roast plantains according to package instructions. You can use the oven or the air-fryer for this!
  2. 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. 
  3. Make pineapple salsa: add pineapple, black beans, tomatoes, onion, cilantro, jalapeño, salt, pepper and lime juice in a bowl. Toss to combine. 
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 502

% 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.