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 begging to be made over and over again!
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.
Notes
adapted from Taste of Home Healthy Cooking 2016 Annual RecipesNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.