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!
I am so excited to share this recipe! It’s one of those recipes that I’ve been making in my kitchen for months, but haven’t had a chance to share.
And I just know it will be a hit!
If you’re like me, you’ve been missing traveling to fun places with delicious food. I personally love traveling to the Caribbean… mostly for the beautiful beaches and the food!
Since I haven’t been anywhere tropical since our Grand Cayman babymoon, I figured it was time to share a Caribbean-inspired recipe so we can all get a taste of the tropics at home!
These bowls feature jerk shrimp, roasted plantains, rice and a refreshing pineapple salsa with black beans. The combination of flavors are so delicious and the bowls are pretty easy to whip up.
For starters, let’s chat about jerk seasoning.
Jerk seasoning originated in the Caribbean, specifically Jamaica. Jerk seasoning recipes vary but they usually have a variety of spices including allspice, thyme, garlic, peppers, cinnamon, paprika, thyme and a little sugar.
I used Simple Truth organic jerk seasoning from Kroger, which uses coconut sugar for the sweetener.
I personally love using seasoning blends like jerk seasoning or blackened seasoning in recipes because it packs a ton of flavor and you don’t have to remember to marinate ahead of time!
Simply coat your protein and then cook.
You only need a handful of ingredients for these jerk shrimp bowls!
To make vegetarian or vegan – Simply swap out the shrimp for extra-firm tofu in this recipe.
Rice – I used Thai jasmine rice, but any rice works if you can’t track down jasmine rice. Feel free to use cauliflower rice as well!
The pineapple salsa adds a ton of flavor and acts as a dressing for these jerk shrimp bowls, but if you want to really amp up the flavor (or love extra sauce) you can totally add a sprinkle of hot sauce on top or drizzle on a little dressing. My cilantro lime dressing or tomatillo dressing would be amazing drizzled on top.
Roast plantains – Start by roasting the frozen plantains according to the package directions. We usually roast them in the oven, but lately I’ve been using my air-fryer because they roast up so quickly. 400°F for about 8-10 minutes in the air-fryer!
If you can’t find the frozen plantains, grab fresh (make sure they’re ripe!!) and roast those up. Here’s how:
NOTE: Unripe or green plantains aren’t sweet and won’t be great in this recipe.
Prepare rice – While the plantains are roasting, make the rice. Sort and rinse the rice before cooking. Combine rice with water in a large pot and add salt. Bring to a boil, reduce heat, cover with a lid and simmer for 15 minutes. Remove from the heat, fluff with a fork and keep warm until ready to serve.
Make black bean mixture – Mix black beans, pineapple, tomatoes, onion, cilantro, jalapeño, salt, pepper and lime juice in a large bowl. Toss to combine.
Cook shrimp – Toss the shrimp with jerk seasoning. Heat a large skillet over medium-high heat and add the oil. Add the shrimp and cook until the shrimp turn pink, about 2-3 minutes.
Assemble bowls – To serve, place rice in each bowl, top with shrimp, a scoop of the black bean pineapple mixture and 3-4 roasted plantains. Garnish with cilantro and hot sauce if using.