Taste of Home
Caribbean Shrimp & Rice Bowl
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia
Ingredients
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1 medium ripe avocado, peeled and pitted
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1/3 cup reduced-fat sour cream
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1/4 teaspoon salt
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1 can (15 ounces) black beans, rinsed and drained
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1 can (8 ounces) unsweetened crushed pineapple, undrained
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1 medium mango, peeled and cubed
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1/2 cup salsa
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1 package (8.8 ounces) ready-to-serve brown rice
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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1 teaspoon Caribbean jerk seasoning
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1 tablespoon canola oil
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2 green onions, sliced
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Lime wedges, optional
Directions
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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.
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2.
Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes.
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3.
Divide rice and bean mixture among 4 bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.
Nutrition Facts
1 serving: 498 calories, 14g fat (2g saturated fat), 145mg cholesterol, 698mg sodium, 62g carbohydrate (23g sugars, 9g fiber), 29g protein.
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