Go Back Print

Caribbean Rice and Beans with Shrimp

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients for 6 servings

  • spray avocado oil
  • 1 1/2lb raw jumbo shrimp
  • 1 tablespoon jerk seasoning (OR spicy rub seasoning with low sodium)
  • Rice
    • 1 tablespoon avocado oil
    • 1 tablespoon garlic, minced
    • 3/4 cups diced white onion
    • 1 1/2 cups uncooked jasmine rice
    • 1 1/2 cups chicken stock (or veggie stock if doing a vegan version)
    • 1 1/2 cups lite coconut milk
    • 1 can (13.5oz) low sodium red kidney beans, drained
    • 2 bay leaves
    • pinch of sea salt
  • Garnish
    • mango salsa (mango, red bell pepper, cilantro, lime, sea salt & pepper to taste)
    • fresh cilantro


Step 1

Set a skillet on medium-high heat, and once hot, add the shrimp. As it sears and cooks in the skillet, sprinkle in blackened seasoning. Cook for 6 to 8 minutes or until the edges are seared and the shrimp is cooked through. Then remove the shrimp from the skillet.

Step 2
Step 3

Reduce the heat to medium, then add oil, onions and garlic. Saute for 3 to 5 minutes until the onions turn brown and translucent.

Step 4

Add the rice and mix to ensure every grain has been covered in oil and onion.

Step 5

Pour in the chicken stock, coconut milk and red beans. Add pinches of sea salt & pepper, then stir and bring to a light simmer. Add the bay leaves, then cover and cook for 15 to 20 minutes, or until all the liquid has been absorbed.

Step 6

Lower the heat to low, remove the bay leaves and fold in the cooked shrimp.

Step 7

Garnish and enjoy!