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Caribbean Jerk Shrimp Bowls

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These Caribbean jerk shrimp bowls combine jerk seasoned shrimp, roasted plantains, black bean pineapple salsa, and rice for a flavorful meal.

Ingredients

Scale
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 3 Tbsp jerk seasoning, divided
  • 2 cups jasmine rice or cauliflower rice
  • 3 1/2 cups water
  • 1 tsp salt
  • 2 ripe plantains, sliced
  • 1 Tbsp oil for plantains
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups diced pineapple
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1/4 cup chopped cilantro
  • 1 jalapeño, minced
  • Juice of 2 limes
  • Salt and pepper to taste
  • 2 Tbsp oil for shrimp
  • Cilantro and hot sauce for garnish

Instructions

  1. Cook rice: Combine rice, water, and salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and keep warm.
  2. Roast plantains: Preheat oven to 400°F. Toss plantain slices with 1 Tbsp oil and 1 Tbsp jerk seasoning. Roast for 20-25 minutes until golden, flipping halfway.
  3. Make pineapple salsa: In a bowl, mix black beans, pineapple, tomatoes, onion, cilantro, jalapeño, lime juice, salt, and pepper. Toss to combine.
  4. Cook shrimp: Toss shrimp with remaining 2 Tbsp jerk seasoning. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes until pink and cooked through.
  5. Assemble bowls: Divide rice among 6 bowls. Top with shrimp, pineapple salsa, and 3-4 roasted plantains. Garnish with cilantro and hot sauce.

Notes

Use extra-firm tofu instead of shrimp for a vegetarian version. Jasmine rice is recommended but any rice works. Fresh pineapple is best, but canned can be substituted.

Nutrition

Find it online: https://www.rapidrecipes.blog/jerk-shrimp-salmon-pineapple-rice-bowls/