When you first take a whiff of Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango, your senses are instantly awakened. The bold spices dance together, creating an aroma that is both intoxicating and inviting. coconut rice variations Imagine the tender shrimp, infused with just the right amount of heat, served atop creamy coconut rice and topped with juicy mango. It’s like a Caribbean vacation on a plate, minus the sunburn.
This dish is perfect for summer gatherings, cozy family dinners, or even just a Thursday night when you want to treat yourself. I remember the first time I made it; my friends were singing its praises while trying to figure out if they should eat it or wear it as a new fashion statement. seafood appetizers Trust me, once you take that first bite, you’ll understand why everyone’s raving about these vibrant flavors.
Why You'll Love This Recipe
- This Spicy Jamaican Jerk Shrimp Bowl combines easy preparation with unforgettable flavors
- The visual appeal of vibrant colors will brighten any table setting
- It’s versatile enough for casual lunches or festive gatherings
- Plus, the combination of spice and sweetness is simply irresistible!
I once made this dish for a dinner party where laughter filled the air and compliments were abundant. Everyone left with happy bellies and recipes in hand.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Large Shrimp: Select fresh or frozen shrimp that are deveined and peeled; they cook quickly and soak up flavor beautifully.
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Jerk Seasoning: You can either buy pre-made seasoning or whip up your own mix of spices for authenticity.
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Coconut Milk: Full-fat coconut milk gives the rice a creamy texture that’s rich without being overwhelming.
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White Rice: Use medium-grain white rice for a fluffy texture that pairs perfectly with the coconut milk. perfect appetizer to pair.
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Mango: Choose ripe mangos that have a sweet fragrance; they add freshness to balance the dish’s spice.
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Bell Pepper: A colorful bell pepper adds crunch and sweetness; red or yellow varieties work best.
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Green Onions: Chopped green onions provide a fresh pop of flavor and color to finish off your bowl.
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Lime Juice: Freshly squeezed lime juice brightens all the flavors, making each bite sing.
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Cilantro (optional): For those who love it, fresh cilantro adds an aromatic touch that complements the dish beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
**Marinate the Shrimp**: In a bowl, toss shrimp with jerk seasoning for at least 30 minutes. This allows the flavors to penetrate deeply, resulting in perfectly seasoned shrimp.
**Cook Coconut Rice**: Rinse white rice until water runs clear. Combine rice and coconut milk in a pot over medium heat. Bring to a simmer before reducing heat to low.
**Sauté Shrimp**: Heat oil in a skillet over medium-high heat. Add marinated shrimp in a single layer for even cooking. Sauté for about 3-4 minutes until they turn pink.
**Add Vegetables**: Toss in diced bell pepper when shrimp are almost cooked through. Sauté until vegetables soften but retain their crunch; around 2 minutes should do it.
**Fluff Coconut Rice**: Once rice absorbs all liquid (usually about 15-20 minutes), fluff gently with a fork for that light texture we all love.
**Assemble Bowls**: Scoop coconut rice into bowls, top generously with spicy jerk shrimp and veggies, then sprinkle chopped green onions and mango pieces on top for freshness. For more inspiration, check out this crispy shrimp balls recipe.
Enjoying Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango isn’t just about eating; it’s an experience filled with lively flavors that transport you straight to the tropics! spicy vegetarian options. For more inspiration, check out this chicken rice bowl recipe.
You Must Know
- This spicy Jamaican jerk shrimp bowl is not just a meal; it’s an explosion of flavors that dances on your taste buds
- The combination of coconut rice and fresh mango elevates this dish to a tropical paradise, perfect for impressing guests or treating yourself
Perfecting the Cooking Process
Start by marinating the shrimp, then cook the coconut rice while grilling the shrimp for optimal flavor and timing.
Add Your Touch
Feel free to swap shrimp for chicken or tofu, add more spices, or toss in your favorite veggies for added crunch.
Storing & Reheating
Store leftover jerk shrimp in an airtight container in the fridge. Reheat gently on low heat to maintain texture and flavor.
Chef's Helpful Tips
- To achieve beautifully tender shrimp, avoid overcooking them; they only need a few minutes per side
- Use fresh ingredients for the marinade to enhance flavors significantly
- Keep the coconut rice fluffy by letting it rest after cooking before serving
Sharing this recipe with friends reminds me of that one summer BBQ where everyone couldn’t stop asking for seconds. Their smiles made all the prep worth it!
FAQ
What can I substitute for shrimp in this recipe?
Try using chicken, tofu, or even fish for a different protein option.
How spicy is the jerk seasoning?
The spiciness can vary; adjust the amount based on your personal heat preference.
Can I make this dish ahead of time?
Yes, you can prepare everything in advance and reheat before serving for convenience.
Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango
- Total Time: 50 minutes
- Yield: Serves 4
Description
Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango offer a vibrant culinary escape to the Caribbean. Juicy shrimp marinated in aromatic jerk seasoning are paired with creamy coconut rice and fresh mango, creating a delightful balance of spice and sweetness. Perfect for summer gatherings or cozy dinners, this dish guarantees an unforgettable flavor experience that will leave your guests asking for more.
Ingredients
- 1 lb large shrimp (deveined and peeled)
- 2 tbsp jerk seasoning
- 1 cup full-fat coconut milk
- 1 cup medium-grain white rice
- 1 ripe mango (diced)
- 1 bell pepper (diced, preferably red or yellow)
- 2 green onions (chopped)
- Juice of 1 lime
- Fresh cilantro (optional)
Instructions
- Marinate the shrimp with jerk seasoning for at least 30 minutes.
- Rinse rice until water runs clear. Combine rice and coconut milk in a pot over medium heat. Simmer on low until fully cooked (15-20 minutes).
- Heat oil in a skillet over medium-high heat. Sauté marinated shrimp for 3-4 minutes until pink.
- Add diced bell pepper to the skillet during the last two minutes of cooking.
- Fluff the coconut rice with a fork once cooked.
- Assemble bowls with coconut rice, shrimp, bell peppers, mango, green onions, and lime juice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 260mg
