Spicy Shrimp Bowls

Hands holding a bowl filled with shrimp, rice, pineapple, mango, and avocado.

Sweet, spicy and savory – these Spicy Shrimp Bowls have it all going on! Made with coconut rice, beans, pineapple, mango, avocado and spicy shrimp, these bowls are begging to be made over and over again!

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 805kcal

Author Deborah Harroun

Ingredients

1 1/2 cups water
1 cup coconut milk
1 teaspoon salt
2 cups long-grain rice
1 3/4 cup black beans drained
1 (8 oz) can unsweetened crushed pineapple drained
1 medium mango peeled and chopped
1 medium avocado pit removed and peeled
1/3 cup sour cream
1/4 teaspoon salt
1 pound uncooked shrimp (31-40 per pound) peeled and deveined
1-2 teaspoons Jamaican Jerk Seasoning Mix
1 tablespoon vegetable oil (or other neutral cooking oil)
lime wedges
cilantro

Instructions

In a medium saucepan, combine the water and coconut milk and bring to a boil. Add the salt, then stir in the rice. Lower the heat to a simmer, then cover the pan and cook just until the rice is tender, about 18 minutes. Leave the pot covered for about 5 minutes, then fluff with a fork.
1 1/2 cups water, 1 cup coconut milk, 1 teaspoon salt, 2 cups long-grain rice
In another saucepan, combine the black beans, pineapple and mango over medium-low heat. Heat until warmed through, then keep the heat on low to keep warm.
1 3/4 cup black beans, 1 (8 oz) can unsweetened crushed pineapple, 1 medium mango
Place the avocado in a bowl and mash with a fork. Stir in the sour cream and the 1/4 teaspoon salt.
1 medium avocado, 1/3 cup sour cream, 1/4 teaspoon salt
Sprinkle the shrimp with the Jamaican Jerk Seasoning Mix. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until opaque and pink, about 2-3 minutes.
1 pound uncooked shrimp (31-40 per pound), 1-2 teaspoons Jamaican Jerk Seasoning Mix, 1 tablespoon vegetable oil
To assemble the bowls, place some 1/4 of the rice in a bowl. Top with 1/4 of the bean mixture, 1/4 of the shrimp, and a scoop of the avocado mixture. Top with cilantro and a squeeze of lime juice.
lime wedges, cilantro

Notes

adapted from Taste of Home Healthy Cooking 2016 Annual Recipes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition