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Bring the cool, blue ocean vibe to your next escape from life with a wonderful meal full of flavor and fun! These Caribbean Bowls are the best way to get a taste of the Caribbean without leaving your dining room! When you add some always-reliable rice, plump and perfectly seasoned Caribbean jerk shrimp, and a bunch of tropical, juicy pineapple and mango, paired with some just-the-right-spice salsa in one beach-dreaming bowl, you're left with an oasis of good food that you'll never forget. Get your beach chair and your favorite bowl, and sway to the waves of these deliciously lovely Caribbean Bowls.
Bring the cool, blue ocean vibe to your next escape from life with a wonderful meal full of flavor and fun! These Caribbean Bowls are the best way to get a taste of the Caribbean without leaving your dining room! When you add some always-reliable rice, plump and perfectly seasoned Caribbean jerk shrimp, and a bunch of tropical, juicy pineapple and mango, paired with some just-the-right-spice salsa in one beach-dreaming bowl, you're left with an oasis of good food that you'll never forget. Get your beach chair and your favorite bowl, and sway to the waves of these deliciously lovely Caribbean Bowls.
Ingredients
- 1 medium ripe avocado
- 1/3 cup reduced-fat sour cream
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans rinsed and drained
- 1 (8-ounce) can unsweetened crushed pineapple undrained
- 1 medium mango peeled, cubed
- 1/2 cup salsa
- 1 (8.8-ounce) package brown rice ready-to-serve
- 1 (31-40 pieces per pound) package shrimp uncooked, peeled, deveined
- 1 teaspoon Caribbean jerk seasoning
- 1 tablespoon canola oil
- 2 green onions sliced
- lime wedges optional, to taste, for serving
Directions
- In a medium-sized bowl with a fork or potato masher, add the avocado, the sour cream, and the salt, and mash to combine.
- Cover the avocado mixture tightly with plastic wrap.
- In a small saucepan over medium heat, add the beans, the pineapple, the mango, and the salsa, and cook, stirring occasionally, to heat through.
- Prepare the rice according to the package directions.
- In a large bowl, add the shrimp and the Caribbean jerk seasoning and toss to coat.
- In a large skillet over medium-high heat, add the oil.
- Add the seasoned shrimp to the heated oil and cook, stirring, until the shrimp turns pink and is cooked through, reading 145 degrees F when tested with a meat thermometer in one of the thickest pieces, about 2-3 minutes.
- In four individual serving bowls, equally divide and layer the rice and the bean mixture.
- Add the cooked shrimp and the green onions to the top of the bean mixture.
- Add the avocado cream mixture and the lime wedges to the top of the cooked shrimp layer and serve.
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