Description
Indulge in the vibrant flavors of Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango, a dish that brings the essence of the Caribbean to your table. Juicy shrimp marinated in zesty jerk seasoning are grilled to perfection and served over creamy coconut rice, topped with sweet mango and colorful bell peppers. This quick and easy recipe not only pleases the palate but also creates a feast for the eyes, turning any meal into a tropical getaway.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tbsp jerk seasoning
- 1 tbsp lime juice
- 1 cup long-grain rice (basmati or jasmine)
- 1 cup full-fat coconut milk
- 1 ripe mango (diced)
- 1 cup bell peppers (sliced)
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate shrimp with jerk seasoning and lime juice for at least 30 minutes.
- Rinse rice under cold water. In a pot, combine coconut milk and water, bring to a boil, then add rice.
- In a skillet, heat olive oil over medium heat. Sauté bell peppers until softened, then add garlic and cook until fragrant.
- Grill marinated shrimp on medium-high heat for about 2-3 minutes per side until pink and slightly charred.
- Fluff cooked coconut rice with a fork after resting for 5 minutes.
- Assemble bowls by layering coconut rice, grilled shrimp, sautéed bell peppers, diced mango, and garnish with cilantro.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg