Description
Tender jerk-spiced shrimp served over fluffy rice with roasted sweet plantains and a zesty pineapple salsa. A vibrant, tropical-inspired meal that’s quick to make and bursting with sweet, spicy, and tangy flavors.
Ingredients
1 lb (450g) large shrimp, peeled and deveined
1/4 cup Caribbean jerk seasoning
1 tbsp olive oil
1 cup long-grain white rice
1 1/2 cups water or vegetable broth
2 medium plantains, sliced diagonally
1/4 cup olive oil for roasting
1 1/2 cups canned black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1/2 red onion, finely chopped
1 cup fresh pineapple chunks
2 cloves garlic, minced
1/2 jalapeño pepper, seeded and chopped (adjust to taste)
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt to taste
Avocado slices (optional garnish)
Instructions
Preheat oven to 400°F (200°C).
In a bowl, toss shrimp with jerk seasoning and olive oil. Marinate for 10 minutes.
In a separate bowl, pour rice into a sieve and rinse until water runs clear. Place in a pot with water or broth; bring to a boil, then reduce heat, cover, and simmer for 18 minutes.
On a baking sheet, toss plantain slices with 2 tbsp olive oil and a pinch of salt. Spread in a single layer and roast for 20 minutes until caramelized.
In a bowl, combine black beans, corn, red onion, pineapple, garlic, jalapeño, cilantro, lime juice, and remaining olive oil. Mix well and season with salt.
Once rice is cooked, fluff with a fork. Divide into bowls, top with shrimp, roasted plantains, and salsa. Garnish with avocado if desired.
Notes
Adjust jalapeño or jerk seasoning for milder heat.
Substitute frozen corn and canned beans for fresh when out of season.
Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stir-Frying, Roasting, Steaming
- Cuisine: Caribbean
Nutrition
- Serving Size: One bowl
- Calories: 550
- Sugar: 22g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 200mg