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.
- 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 (31–40 per pound), peeled and deveined
- 1–2 teaspoons Jamaican Jerk Seasoning Mix
- 1 tablespoon vegetable oil
- lime wedges
- 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.
- 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.
- Place the avocado in a bowl and mash with a fork. Stir in the sour cream and the 1/4 teaspoon salt.
- 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.
- 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.
adapted from Taste of Home Healthy Cooking 2016 Annual Recipes