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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.
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3.24 from 30 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 mins
Cook Time25 mins
Course: Lunch/Dinner
Cuisine: Caribbean
Keyword: jerk shrimp bowls
Servings: 6
Calories: 502kcal

Ingredients

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