Caribbean Shrimp & Rice Bowl Recipe
Caribbean Shrimp & Rice Bowl Recipe photo by Taste of Home
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Caribbean Shrimp & Rice Bowl Recipe

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I had something similar on vacation and recreated this lighter version at home. It takes me back to the islands every time I make it. Try grilling your shrimp for more beachy flavor.—Lauren Katz, Ashburn, Virginia
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 medium ripe avocado, peeled and pitted
  • 1/3 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 medium mango, peeled and cubed
  • 1/2 cup salsa
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 teaspoon Caribbean jerk seasoning
  • 1 tablespoon canola oil
  • 2 green onions, sliced
  • Lime wedges, optional

Nutritional Facts

1 serving: 498 calories, 14g fat (2g saturated fat), 145mg cholesterol, 698mg sodium, 62g carbohydrate (23g sugars, 9g fiber), 29g protein.


  1. For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions.
  2. Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink.
  3. Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges. Yield: 4 servings.
Originally published as Caribbean Shrimp & Rice Bowl in Country Woman February/March 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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