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Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango

Savor the Best Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice

Experience the vibrant flavors of Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango, a gluten-free and Halal-friendly dish that’s perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coconut Rice
  • 1.5 cups water This forms the base for perfectly fluffy rice.
  • 1 cup coconut milk For a creamy texture and a touch of tropical flavor; full-fat provides richness.
  • 2 cups long-grain rice Rinsing ensures a light, fluffy end result.
For the Shrimp
  • 1 pound shrimp Peeled and deveined fresh shrimp are best for flavor and texture.
  • 1-2 teaspoon Jamaican jerk seasoning This adds the signature heat and spice; adjust for your preferred spice level.
  • vegetable oil Perfect for frying shrimp; choose this over olive oil for higher smoke points.
For the Black Bean-Mango Mix
  • 1.75 cups black beans Canned beans add convenience and protein; warm them up nicely.
  • ⅓ cup sour cream Creaminess that balances the intense spices; Greek yogurt is a great substitute.
  • chopped mango A sweet, juicy addition that enhances the dish’s tropical feel; swap for fresh pineapple if desired.
For Garnishing
  • fresh cilantro This adds a burst of herbal freshness; it's optional but highly recommended.
  • lime juice Essential for brightening flavors; freshly squeezed is the best choice for flavor depth.

Equipment

  • saucepan
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 1 ½ cups water and 1 cup coconut milk, then bring to a boil over medium-high heat. Add 2 cups rinsed long-grain rice and a pinch of salt. Reduce heat, cover, and simmer for 18 minutes until tender.
  2. Remove the saucepan from heat while keeping it covered and let it sit for 5 minutes. Fluff the rice gently with a fork.
  3. In a separate saucepan, combine 1 ¾ cups black beans and chopped mango over medium-low heat. Cook for 5 minutes until heated through.
  4. Mash 1 peeled avocado in a bowl, mix in ⅓ cup sour cream and a pinch of salt for the avocado cream.
  5. Season 1 pound of shrimp with 1 to 2 teaspoons of Jamaican jerk seasoning until well-coated.
  6. Heat a skillet over medium-high heat, add vegetable oil, and carefully cook the shrimp for 2-3 minutes on each side until pink and opaque.
  7. Assemble the bowls with coconut rice as the base, topped with the black bean-mango mix, shrimp, and avocado cream. Garnish with cilantro and lime juice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

Store components separately in airtight containers for up to 3 days. Cooked shrimp and rice can be frozen for up to 2 months. Avocado cream lasts 1 day in the fridge.

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