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3.5 from 108 votes

Caribbean Bowls with Jerk Shrimp

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!

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

Ingredients

  • 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

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

  • 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

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: 6Serving

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.