Description
These Caribbean jerk shrimp bowls combine jerk seasoned shrimp, roasted plantains, and zesty pineapple salsa all served over rice for a flavorful and satisfying meal.
Ingredients
- 1 16 oz package frozen sweet plantains
- 1 1/2 cups jasmine rice
- 1 tsp salt, optional
- 2 lbs peeled and deveined shrimp
- 3-4 tbsp jerk seasoning
- Hot sauce, for serving
- Fresh cilantro, for garnish
- Cilantro lime dressing or tomatillo dressing, optional
- 1 15 oz can black beans, drained and rinsed
- 1 cup chopped pineapple
- 1 cup chopped cherry tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro, plus more for topping
- 1-2 tbsp diced jalapeno
- 2 limes, juiced
- 1/2 tsp sea salt
- Pinch of black pepper
Instructions
1. Roast the plantains according to package instructions using an oven or air fryer.
2. While the plantains roast, rinse the rice and combine with 3 cups water and salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and keep warm.
3. In a medium bowl, combine pineapple, black beans, cherry tomatoes, red onion, cilantro, jalapeno, lime juice, sea salt, and pepper. Toss well to make the pineapple salsa.
4. Toss the shrimp with jerk seasoning until evenly coated.
5. Heat oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and cooked through.
6. To serve, divide rice among bowls and top with shrimp, pineapple salsa, and roasted plantains.
7. Garnish with fresh cilantro, hot sauce, and dressing if desired.
Notes
If frozen plantains are unavailable, roast fresh ripe plantains instead.
These bowls are also delicious topped with sliced avocado.
Nutrition information is approximate and may vary depending on ingredients used.