Caribbean Shrimp & Rice Bowl

Name: Caribbean Shrimp & Rice Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
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

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

Directions

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.
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.
Divide rice and bean mixture among four 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.

Originally published as Tropical Getaway Sweet and Savory Shrimp Bowl in Country Woman February/March 2016

Reviews

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Average Rating:

Holly

Apr 19, 2018

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.
KristiBenshoof

Apr 26, 2017

We really enjoyed this dish, but it did take longer to fix than indicated.
TheTallEntree

Mar 23, 2017

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.