Caribbean Jerk Shrimp Bowls

SERVES 6

*To save cals on this dish replace the rice with spinach and kale leaves to make it low-no carb.

Ingredients  

500g pumpkin cooked, the OG dish uses plantain,

1 ½ cups jasmine rice - don't add this is if you are wanting to save some cals

1 teaspoon salt, optional

approx. 900g of peeled and deveined shrimp / prawns

3-4 Tablespoons jerk seasoning

Hot sauce, for serving

fresh coriander, for garnish

Pineapple Salsa

1 can of black beans, drained and rinsed

1 cup chopped pineapple, fresh is best but thawed frozen works too

1 cup chopped cherry tomatoes

½ cup diced red onion

¼ cup chopped coriander + more for topping

1-2 Tablespoon diced jalapeno

2 limes, juiced

½ teaspoon sea salt

Pinch of pepper

Instructions 

• Roast plantains: Roast plantains according to package instructions. You can use the oven or the air-fryer for this! (or use pumpkin).

• Make rice: While plantains are roasting, prepare rice: sort and rinse rice before cooking. Combine 1 ½ cups rice with 3 cups water in a large pot. Add 1 teaspoon salt, if using. Bring to a boil. Reduce heat, cover with lid and simmer for 15 minutes. Remove from heat, fluff with a fork and keep warm until ready to serve. 

• Make pineapple salsa: add pineapple, black beans, tomatoes, onion, cilantro, jalapeño, salt, pepper and lime juice in a bowl. Toss to combine. 

• Cook shrimp: toss shrimp with jerk seasoning. In a large fry pan, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat.

• Serve: place rice in each bowl, top with shrimp, a scoop of black bean pineapple mixture, and 3-4 roasted plantains. Garnish with coriander, hot sauce and dressing, if using. 

Nutrition

Serving: 1/6 of recipe | Calories: 502kcal | Carbohydrates: 81g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Sodium: 1182mg | Fiber: 7g | Sugar: 26g