Caribbean Rice & Beans with Shrimp
40 min608 kcal each
Jerk-seared shrimp folded into coconut-milk jasmine rice and kidney beans, topped with fresh mango salsa. A one-pan island-style meal prep.
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Plan this recipeIngredients
for 4 servings- Avocado oil1 tbsp
- Raw shrimp, peeled794 g
- Jerk seasoning1 tbsp
- Garlic3 clove
- Onion120 g
- Jasmine rice, dry278 g
- Low-sodium chicken broth360 ml
- Coconut milk, light, canned360 ml
- Kidney beans, canned, drained1 can
- Bay leaf2 piece
- Mango165 g
- Red bell pepper60 g
- Fresh coriander1 handful
- Lime juice1 tbsp
- Salt1 pinch
Method
Prep 10 min · cook 30 min- Heat a large pan over medium-high heat, mist with oil and sear the shrimp with the jerk seasoning for 4–6 minutes until charred at the edges and cooked; set aside.
- Lower to medium, add the oil, onion and garlic and cook 3–5 minutes until golden.
- Stir in the rice until every grain is coated.
- Add the broth, coconut milk, beans and a pinch of salt, bring to a light simmer, add the bay leaves, cover and cook 15–20 minutes until the liquid is absorbed.
- Remove the bay leaves and fold the shrimp through on low heat.
- Toss the diced mango, pepper, coriander and lime juice into a salsa and spoon it over each portion.
- Keeps 3 days in the fridge (salsa separate). Reheat covered with a splash of water for 2 minutes.
Nutrition
per servingCal
608
Protein
40g
Carbs
83g
Fat
13g
Of 13g of fat per serving, 6g is saturated.
