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Grilled Jerk Shrimp and Rice Bowl
Recipes
Grilled Jerk Shrimp and Rice Bowl
4 servings
1 hour total

Ingredients

  • 1 lb peeled/deveined extra-large Argentine red shrimp, tails removed
  • 3 tablespoons jerk spice paste, divided
  • 4 tablespoons mango nectar, divided
  • 2 tablespoons Jamaican-style steak sauce, divided
  • ¼ cup barbecue sauce
  • 2 oz dried mango
  • 3 limes, for juice/wedges
  • 2 green onions
  • 2 tablespoons whole milk plain Greek yogurt
  • ¼ teaspoon kosher salt
  • 2 cups coleslaw mix
  • 4 (12-inch) bamboo skewers
  • 2 (8.5 oz) pouches cooked coconut rice
  • 1 (10 oz) pouch seasoned black beans
  • 1 cup prepared pico de gallo
  • 1 ripe Hass avocado
  • Tostones (optional)

Steps

    1. Thaw shrimp, if needed. Combine 1 tablespoon jerk paste, 2 tablespoons mango nectar, and 1 tablespoon steak sauce in large bowl. Add shrimp and toss to coat. Cover and chill 30 minutes to marinate.
    2. Meanwhile, combine barbecue sauce and remaining 2 tablespoons jerk paste, 2 tablespoons mango nectar, and 1 tablespoon steak sauce in small bowl; set sauce aside.
    3. Chop dried mango finely (¼ cup). Juice 2 limes (2 tablespoons); cut remaining lime into wedges. Slice green onions thinly. Whisk lime juice, green onions, yogurt, salt, and remaining 2 tablespoons mango nectar in medium bowl until combined. Add dried mango and coleslaw; mix thoroughly. Cover and chill coleslaw.
    4. Preheat grill (or grill pan) on medium-high. Remove shrimp from marinade (discard marinade) and thread onto skewers (wash hands). Place shrimp on grill and cook 2–3 minutes on each side until pink and opaque. Remove from grill and brush with barbecue sauce mixture.
    5. Microwave rice and beans following package instructions. Drain pico de gallo. Halve avocado, scoop out flesh, and slice thinly.
    6. Divide rice among centers of serving bowls. Arrange beans, coleslaw, pico de gallo, avocados, lime wedges, and tostones (if using) in piles around rice. Place shrimp skewer on top; serve.

    Chef's Tip: You can also serve the bowl ingredients in taco shells or tortillas.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 590, Total Fat 14g, Sat Fat 5g, Trans Fat 0g, Chol 115mg, Sodium 1980mg, Total Carb 89g, Fiber 10g, Total Sugar 27g, (Incl. 17g Added Sugars), Protein 23g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 20%