Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango Recipe

If you re craving a dinner that bursts with flavor and makes you feel like you re dining beachside in Jamaica, you re going to love this Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango Recipe. I absolutely love how the fiery jerk seasoning pairs with tender shrimp, while the creamy coconut rice and sweet mango add a tropical balance that keeps your taste buds dancing.

I first stumbled upon this recipe when I wanted something quick enough for weeknights but special enough to impress friends on the weekend. Whether you re serving family or hosting a casual get-together, this dish always hits the spot – it s colorful, balanced, and packed with layers of exciting flavors you won t find in everyday meals.

this Recipe

Ingredients You’ll Need

The ingredients in this Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango Recipe are mostly pantry staples with a few fresh goodies that really elevate the dish. I always recommend using fresh mango and ripe avocado – they add a creaminess and sweetness that you just can t get from canned or frozen substitutes.

• Long-grain rice: It cooks up fluffy and separates nicely, perfect for soaking up coconut milk.
• Coconut milk: Adds that rich, creamy tropical flavor that makes the rice ultra-special.
• Salt: Enhances the flavors in every component; don t skip it!
• Black beans: A great source of fiber and protein, plus they bring a hearty texture.
• Unsweetened crushed pineapple: Drained to avoid sogginess but keeps a subtle sweetness and tang.
• Mango: Fresh and chopped, it brings sweet juiciness to balance the heat of the shrimp.
• Avocado: Creates a creamy, cooling component that pairs beautifully with spicy jerk seasoning.
• Sour cream: Mixed into the avocado for a smooth and tangy topping.
• Shrimp: Peeled and deveined for quick, even cooking.
• Jamaican jerk seasoning mix: The star ingredient for bold, spicy flavor – adjust amount to taste.
• Vegetable oil: A neutral oil that gets the shrimp perfectly seared without overpowering flavors.
• Lime wedges and cilantro: Fresh garnishes to brighten the bowl and add a pop of herbal zest.

Variations

I love how adaptable this Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango Recipe is. Over time, I’ve tweaked it based on what’s in season or what I have on hand, and it still tastes fantastic. Feel free to play around and make it your own!

• Switch the Protein: I’ve tried this with grilled chicken or tofu instead of shrimp, and they soak up the jerk seasoning just as well.
• Make it Vegetarian: Simply omit the shrimp and add extra beans or grilled veggies like bell peppers and zucchini.
• Spice Level: If you re sensitive to heat, start with less jerk seasoning and add more gradually as you get comfortable.
• Fruit Swap: When mango is out of season, pineapple chunks or even papaya work beautifully to keep the tropical vibe.

How to Make Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango Recipe

Step 1: Cook the Coconut Rice Perfectly

Start by combining water and coconut milk in a medium saucepan and bringing it to a boil – this is what gives the rice that luscious creamy texture. Once boiling, add the salt and stir in the rice. Turn the heat down to low, cover the pot, and let it simmer gently for about 18 minutes, or until the rice is tender. A little secret I discovered? After cooking, leave the pot covered off the heat for another 5 minutes to let the steam finish the job – it makes the rice fluffier and less sticky.

Step 2: Warm the Bean, Pineapple, and Mango Mixture

While the rice cooks, grab another saucepan and combine your black beans, crushed pineapple, and chopped mango over medium-low heat. Heat just until warmed through – this melds the flavors nicely without cooking down the fruit too much. Keep the mixture on very low heat to stay warm, stirring occasionally so nothing sticks or burns.

Step 3: Mash Up the Creamy Avocado Mixture

Place the peeled avocado in a bowl and mash it nicely with a fork. Stir in sour cream and a pinch of salt for seasoning. This creamy topping is like a cooling sauce that tames the heat of the jerk shrimp – don t skip it, I promise it makes a huge difference.

Step 4: Cook the Jerk-Spiced Shrimp

Lightly sprinkle your shrimp with the Jamaican jerk seasoning – I usually go for 1 to 2 teaspoons depending on how much kick I want. Heat the vegetable oil in a large skillet over medium-high heat, then add the shrimp. Cook them quickly for about 2 to 3 minutes, turning once, just until they turn opaque and pink. Be careful not to overcook, or they ll get rubbery – trust me, it s easy to do if you step away!

Step 5: Assemble Your Bowls

To build your bowls, start with a bed of the coconut rice, then spoon on some of the warm black bean and mango mixture. Add your seasoned shrimp on top, followed by a generous scoop of the creamy avocado mixture. Finish with a sprinkle of fresh cilantro and a squeeze of lime juice for brightness. If you haven t tried plating this way yet, you re in for a treat – the layers make every bite exciting.

How to Serve Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango Recipe

Garnishes

I love topping these bowls with fresh cilantro for a burst of herbal brightness. Lime wedges are a must – a quick squeeze adds that perfect tangy punch. Sometimes I toss on thinly sliced green onions or even a little finely diced red chili if we want extra heat at the table.

Side Dishes

This recipe really shines as a one-bowl meal, but I also like to serve it with crisp, fresh green salad or some crunchy plantain chips on the side. A simple cucumber and tomato salad balances the spice and adds refreshing crunch to the meal.

Creative Ways to Present

For special occasions, I sometimes serve this in small mason jars or glass bowls so the vibrant layers of rice, beans, shrimp, and colorful mango show through – it s eye-catching and makes guests feel like they re getting a little tropical feast. You can also turn it into a fun DIY bar where everyone assembles their bowl with their preferred toppings and heat level.

Make Ahead and Storage

Storing Leftovers

I store leftover coconut rice and shrimp separately in airtight containers to prevent sogginess and preserve flavor. The bean and fruit mixture keeps well refrigerated for up to 3 days, and the avocado mash is best made fresh but can be stored for a day with a little lime juice to help prevent browning.

Freezing

I don t recommend freezing the mashed avocado or the fruit mixture as they lose their texture. However, you can freeze the cooked shrimp and coconut rice separately, though the rice may be a bit softer when reheated. Freeze shrimp for up to 2 months in a sealed container.

Reheating

For reheating, gently warm the rice and shrimp in a skillet over low heat with a splash of water or broth to keep the rice moist. Avoid microwaving the shrimp too long as they quickly become tough. Reheat the bean and fruit mixture in a saucepan over low heat just until warmed through.

FAQs

Final Thoughts

This Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango Recipe has become one of my go-to meals because it s just so satisfying and bursting with layers of flavor. I love serving it to friends since it s colorful and fun to eat, plus it doesn’t demand a ton of time or fancy skills. Honestly, once you try it, I think you ll find yourself coming back to it again and again – it s like a mini island getaway in a bowl!

Spicy Jamaican Jerk Shrimp Bowls with Coconut Rice and Mango Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 74 reviews

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Halal

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Description

These Spicy Shrimp Bowls combine tender coconut rice, warm black beans with pineapple and mango, spicy Jamaican jerk shrimp, and creamy avocado sour cream for a vibrant, flavorful meal perfect for a quick lunch or dinner.

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Ingredients

Units USM Scale 1x2x3x

Rice

• 1 1/2 cups water
• 1 cup coconut milk
• 1 teaspoon salt
• 2 cups long-grain rice

Bean and Fruit Mixture

• 1 3/4 cup black beans, drained
• 1 (8 oz) can unsweetened crushed pineapple, drained
• 1 medium mango, peeled and chopped

Avocado Mixture

• 1 medium avocado, pit removed and peeled
• 1/3 cup sour cream
• 1/4 teaspoon salt

Shrimp

• 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)

Garnishes

• Lime wedges
• Cilantro

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Instructions

1. Prepare the Coconut Rice: 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, cover the pan, and cook until the rice is tender, about 18 minutes. Keep the pot covered for another 5 minutes, then fluff the rice with a fork.
2. Heat Bean and Fruit Mixture: In another saucepan over medium-low heat, combine the black beans, pineapple, and mango. Heat the mixture until warmed through, then reduce the heat to low to keep it warm.
3. Make Avocado Mixture: Place the peeled avocado in a bowl and mash it with a fork until smooth but still slightly chunky. Stir in the sour cream and the 1/4 teaspoon salt until well combined.
4. Cook the Shrimp: Sprinkle the shrimp with Jamaican Jerk Seasoning Mix. Heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook, stirring occasionally, until they turn opaque and pink, about 2-3 minutes.
5. Assemble the Bowls: Divide the coconut rice evenly into four bowls. Top each with a quarter of the warm black bean and fruit mixture, then add a portion of the cooked shrimp. Add a generous scoop of the avocado mixture. Garnish with fresh cilantro and a squeeze of lime juice to finish.

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Notes

• Recipe adapted from Taste of Home Healthy Cooking 2016 Annual Recipes.
• Nutrition information is an estimate and may vary based on brands and ingredients used.
• Use fresh lime wedges to add a bright, citrusy flavor to the bowls.
• Adjust the amount of Jamaican Jerk Seasoning according to your preferred spice level.

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Nutrition

• Serving Size: 1 bowl (approximately 1/4 recipe)
• Calories: 520
• Sugar: 7g
• Sodium: 640mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 195mg