Allspice Jerk Shrimp and Rice

Plump succulent shrimp seasoned with warm Jamaican jerk spices and allspice, served over fragrant coconut kidney beans and fluffy jasmine rice with sweet bell peppers.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $5.02/serving

Dietary

• Gluten-Free
• Pescatarian
• High-Protein
• Egg-Free
• Nut-Free
• Low-Fat
• Low-Sugar
• Low-Calorie

Tags

• sauté
• spicy
• quick
• crowd-pleaser
• smoky
• rich

Ingredients

• 2 pound shrimp (peeled, deveined, tails removed)
• 1 tablespoon jerk seasoning
• 0.5 teaspoon ground allspice
• 1 teaspoon salt
• 2 tablespoon butter
• 1 red bell pepper (large, diced)
• 1 can red kidney beans (15 oz can, drained and rinsed)
• 1 can light coconut milk (13.5 oz can)
• 1.5 cup jasmine rice (uncooked)
• 1 cup water

Instructions

1. In a medium saucepan, combine the jasmine rice, light coconut milk, water, drained red kidney beans, and 1/2 teaspoon of the salt. Bring to a boil over high heat, cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes until liquid is absorbed and rice is tender.
2. While rice cooks, toss the peeled shrimp with the jerk seasoning, ground allspice, and the remaining 1/2 teaspoon of salt in a bowl.
3. Melt the butter in a large skillet over medium-high heat. Add the diced red bell pepper and sauté for 3 minutes until softened.
4. Add the seasoned shrimp to the skillet and cook for 3 to 4 minutes, turning once, until the shrimp turn opaque, pink, and curl gently.
5. Fluff the coconut rice and beans with a fork and spoon into bowls, topping each portion with the spiced shrimp and sweet peppers.

Notes

Light coconut milk keeps the rice creamy and aromatic without excessive heaviness.

Nutrition (per serving)

• Calories: 436
• Protein: 36 g
• Carbohydrates: 52.3 g
• Fat: 9.3 g
• Fiber: 5.3 g
• Sodium: 777 mg
• Saturated Fat: 6.3 g
• Sugar: 3.4 g
• Cholesterol: 223 mg