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!
Servings: 6
Ingredients
- 1 16 oz package of frozen sweet plantains Neilly Sweet Ripe 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 jalapeno
- 2 limes juiced
- ½ teaspoon sea salt
- Pinch of pepper
Instructions
- Roast plantains: Roast plantains according to package instructions. You can use the oven or the air-fryer for this!
- 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.
- Make pineapple salsa: add pineapple, black beans, tomatoes, onion, cilantro, jalapeño, salt, pepper and lime juice in a bowl. Toss to combine.
- 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.
- 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
Serving: 1/6 of recipe | Calories: 502kcal | Carbohydrates: 81g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Sodium: 1182mg | Fiber: 7g | Sugar: 26g