Caribbean Shrimp & Rice Bowl
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
- 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
Reviews
This was a delicious mixture of tastes and textures. Not sure that the avocado cream was really necessary, but it added a nice touch.
Wow!! My boyfriend surprised me with this dish and was super easy to make and all the ingredients were spot on. He made his own jerk seasoning and really gave it POW of flavor. Very happy happy with the dish and will do again!! Thank you for a wonderful recipe.
Despite the many layers, the flavor was lacking. I think if I make this again I will not add the entire can of black beans. The Jamaican jerk shrimp by itself was very tasty. I didn't have Jamaican jerk seasoning in a bottle but I used a recipe from genius kitchen.
We really enjoyed this dish, but it did take longer to fix than indicated.
We liked this one! It was a nice change from the usual. Use coconut oil instead of canola for more island flavor. Does need a bit more flavor but otherwise we'll be making this again.