Caribbean Jerk Shrimp Bowls
Vibrant shrimp bowls with spicy jerk-marinated shrimp, sweet roasted plantains, and zesty pineapple salsa over fluffy rice. A tropical-inspired meal bursting with Caribbean flavors.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Caribbean
- Diet: Dairy-Free
Ingredients
1 pound large shrimp, peeled and deveined
2 ripe plantains, sliced
1 tablespoon jerk seasoning (allspice, thyme, chili powder, garlic powder, black pepper)
1/4 cup olive oil
1 1/2 cups cooked white or brown rice
1 cup pineapple chunks
1/2 cup black beans, drained and rinsed
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Instructions
Heat oven to 400°F (200°C). Toss shrimp with 1 tablespoon jerk seasoning and 1 tablespoon olive oil. Spread on a baking sheet and roast for 12-15 minutes.
Parboil plantains for 3-4 minutes, drain, then toss with 1 tablespoon olive oil and remaining jerk seasoning. Spread on a separate baking sheet and roast alongside shrimp for 15 minutes.
In a bowl, combine pineapple, black beans, red onion, tomatoes, cilantro, lime juice, and 1/2 teaspoon salt. Stir to mix.
To serve, layer rice in bowls, top with cooked shrimp and plantains, then spoon salsa over the top.
Notes
Use pre-cooked rice to save time
Substitute chickpeas for black beans if preferred
Add avocado slices for creaminess
Adjust spice level by reducing chili powder in the seasoning