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Sweet, spicy and savory - these Spicy Shrimp Bowls have it all going on! Made with rice, beans, pineapple, mango, avocado and spicy shrimp, these bowls are light yet comforting.

Spicy Shrimp Bowls

  • Author: Deborah
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x

Description

Sweet, spicy and savory – these Spicy Shrimp Bowls have it all going on! Made with coconut rice, beans, pineapple, mango, avocado and spicy shrimp, these bowls are light yet comforting.


Scale

Ingredients

  • 1 1/2 cups water
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 2 cups long-grain rice
  • 1 3/4 cup black beans, drained
  • 1 can (8 oz) unsweetened crushed pineapple, drained
  • 1 medium mango, peeled and chopped
  • 1 medium avocado, pit removed and peeled
  • 1/3 cup sour cream
  • 1/4 teaspoon salt
  • 1 pound uncooked shrimp (3140 per pound), peeled and deveined
  • 12 teaspoons Jamaican Jerk Seasoning Mix
  • 1 tablespoon vegetable oil
  • lime wedges
  • cilantro

Instructions

  1. In a medium saucepan, combine the water and coconut milk and bring to a boil. Add the salt, then stir in the rice. Lower the heat to a simmer, then cover the pan and cook just until the rice is tender, about 18 minutes. Leave the pot covered for about 5 minutes, then fluff with a fork.
  2. In another saucepan, combine the black beans, pineapple and mango over medium-low heat. Heat until warmed through, then keep the heat on low to keep warm.
  3. Place the avocado in a bowl and mash with a fork. Stir in the sour cream and the 1/4 teaspoon salt.
  4. Sprinkle the shrimp with the Jamaican Jerk Seasoning Mix. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until opaque and pink, about 2-3 minutes.
  5. To assemble the bowls, place some 1/4 of the rice in a bowl. Top with 1/4 of the bean mixture, 1/4 of the shrimp, and a scoop of the avocado mixture. Top with cilantro and a squeeze of lime juice.