Skillet Jamaican Jerk Shrimp

Plump shrimp seasoned with aromatic salt-free jerk spices, sautéed alongside bell peppers and served with kidney beans and jasmine rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $3.85/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• Halal
• Low-Fat
• Low-Calorie

Tags

• sauté
• quick
• healthy
• spicy
• smoky

Ingredients

• 1 pound shrimp (peeled, deveined, tails removed)
• 1 tablespoon olive oil
• 1 tablespoon jerk seasoning (salt-free)
• 0.5 teaspoon salt
• 1 green bell pepper (sliced)
• 1 yellow onion (sliced)
• 1 can canned kidney beans (rinsed and drained)
• 1 cup jasmine rice (uncooked)
• 1 lime (cut into wedges)

Instructions

1. Combine jasmine rice, rinsed kidney beans, and 2 cups of water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes until rice is tender.
2. Toss shrimp in a medium bowl with the jerk seasoning and half of the salt.
3. Heat olive oil in a large skillet over medium-high heat. Add yellow onion and green bell pepper with the remaining salt; sauté for 4 to 5 minutes until crisp-tender.
4. Add seasoned shrimp to the skillet and sauté for 3 to 4 minutes until pink, opaque, and curled.
5. Plate the warm jerk shrimp and peppers over the rice and kidney beans, serving with fresh lime wedges for squeezing.

Notes

Rinsing canned beans removes substantial residual canning sodium.

Nutrition (per serving)

• Calories: 468
• Protein: 33.8 g
• Carbohydrates: 73.1 g
• Fat: 4.7 g
• Fiber: 7.7 g
• Sodium: 750 mg
• Saturated Fat: 1 g
• Sugar: 7 g
• Cholesterol: 160 mg