Go Back
+ servings
Plate with rice, pineapple salsa, jerk shrimp and plantains with cilantro and lime for garnish. A bowl of shrimp and pineapple salsa are beside the plate.
Print Recipe
3.49 from 35 votes

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 Time15 minutes
Cook Time25 minutes
Course: Lunch/Dinner
Cuisine: Caribbean
Keyword: jerk shrimp bowls
Servings: 6


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


  • 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. 


  • 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. 


Serving: 1/6 of recipe | Calories: 502kcal | Carbohydrates: 81g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Sodium: 1182mg | Fiber: 7g | Sugar: 26g