Jerk Shrimp Rice Bowl with Tropical Mango Crunch
Jerk Shrimp Rice Bowl with Tropical Mango Crunch
Smoky jerk-spiced shrimp layered over warm coconut rice and served with a bright, crunchy mango salad. Sweet heat, citrus lift, and layered texture create a bold, craveable bowl that feels vibrant, balanced, and deeply satisfying.
Ingredients
Shrimp
- 1 lb Raw shrimp (16–20 count), peeled and deveined
- 1 tablespoon Jerk seasoning
- 1 tablespoon Olive oil
- 1 tablespoon Lime juice
Coconut Rice
- 1 cup Jasmine rice, uncooked
- ¾ cup Coconut milk
- ¾ cup Water
- ½ teaspoon Salt
Optional Garnish
- 1 each Avocado, sliced
- 2 tablespoons Fresh cilantro, chopped
- 4 each Limewedges
Instructions
- Cook rice by combining jasmine rice, coconut milk, water, and salt in a pot or rice cooker. If using a pot, bring to a boil, reduce to low, cover, and simmer 15 minutes until tender. Fluff and keep warm.
- Toss shrimp with jerk seasoning, olive oil, and lime juice.
- Heat skillet over medium-high and cook shrimp 2–3 minutes per side until opaque and internal temperature reaches over 145°F.
- Prepare Tropical Mango Crunch Chopped Kit according to package directions and keep chilled.
- Divide warm coconut rice into bowls.
- Top with jerk shrimp.
Serve with a side of Tropical Mango Crunch Chopped Kit.
- Garnish with avocado, cilantro, and lime wedges if desired. Serve immediately.
Chef Tips
Do not overdress the kit. The mango vinaigrette should brighten, not overwhelm.
Keep salad cold and rice warm to maintain contrast.
Avoid overcooking shrimp to preserve tenderness.
Build bowls just before you are ready to serve to protect crunch from steam.
Made with
