Cal Smart Jerk-Spiced Double Shrimp
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Cal Smart Jerk-Spiced Double Shrimp

Cal Smart Jerk-Spiced Double Shrimp

with Peas and Rice and Mango Salsa

In this Caribbean-inspired plate, the mild heat of jerk-spiced shrimp is cut with a sweet mango salsa that also brings a hit of acidity to brighten up your plate!

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

570 g


(Contains Shrimp)

1 tbsp

Jerk Spice Blend

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

¾ cup

Basmati Rice

113 g

Green Peas

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)

Garlic, cloves

1 unit(s)


½ unit(s)

Red Onion

½ unit(s)


7 g


1 unit(s)


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.06 tsp


¼ tsp



Nutrition Values

Calories680 kcal
Fat16 g
Saturated Fat8 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber7 g
Protein55 g
Cholesterol390 mg
Sodium2610 mg
Trans Fat0.5 g
Potassium750 mg
Calcium225 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan


Prep and cook aromatics
  • Heat a medium pot over medium-high heat.
  • While the pot heats, peel onion. Cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Reserve 1 tbsp (2 tbsp) onion in a medium bowl.
  • Peel, then mince or grate garlic.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
  • Add chopped onions and half the garlic. (NOTE: Save reserved chopped onions for the salsa.) Cook, stirring occasionally, until onions have softened slightly, 1-2 min.
Cook rice and peas
  • Add rice, stock powder and 1 1/4 cups (1 1/2 cups) water to the medium pot. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook, adding peas halfway through, until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Finish prep
  • Meanwhile, roughly chop cilantro.
  • Cut tomato into 1/4-inch pieces. 
  • Juice half the lime, then cut remaining lime into wedges.
  • Peel, pit, then cut half the mango into 1/4-inch pieces (whole mango for 4 ppl).
Make mango salsa
  • Combine lime juice, tomatoes, mangoes, half the cilantro and 1/4 tsp (1/2 tsp) sugar to the medium bowl with chopped onions. Toss to combine.
Cook shrimp
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add shrimp. Season with salt. Cook, flipping halfway through, until shrimp just turn pink, 2-3 min.**
  • Add remaining garlic and Jerk Spice Blend. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat.
Finish and serve
  • Add remaining cilantro to the pot with rice and peas. Season with salt, then fluff with a fork.
  • Divide rice and peas between plates.
  • Top with shrimp, then spoon mango salsa over top.
  • Squeeze a lime wedge over top, if desired.
Modularity step (under step 5)

If you've opted for double shrimp, cook it in the same way the recipe instructs you to cook the regular portion of shrimp. Work in batches, if necessary.