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 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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 jalapeno
- 2 limes (juiced)
- ½ teaspoon sea salt
- Pinch of pepper
Instructions
- 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.