Caribbean Jerk Shrimp
with Coconut Rice
A spiced saucy jerk shrimp, laced with creamy coconut milk, is so deliciously indulgent over rice. Fresh lime and cilantro adds a fresh kick and will transport you to an island paradise!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
6 g
Jerk Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¾ cup
Parboiled Rice
1 unit(s)
Coconut Milk
1 unit(s)
Sweet Bell Pepper
56 g
Green Peas
1 g
Yellow Onion, chopped
30 g
Ginger
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
½ tbsp
Soy Sauce
(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
7 g
Cilantro
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 17-18 min. Remove from heat. Set aside, still covered.
- Core, then cut peppers into 1/2-inch pieces.
- Peel, then mince or grate ginger.
- Roughly chop cilantro
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 4-5 min, stirring often, until tender.
- Add Jerk Spice Blend, garlic and 1 tbsp (2 tbsp) of the ginger. Cook for 1 min, stirring often, until fragrant.
- To pan with veggies, add peas coconut milk and soy sauce. Bring to simmer.
- Reduce heat to medium and cook for 2-3 min, stirring often, until sauce thickens slightly. [tester: please confirm timing and that no water is needed. Any sugar needed to balance sauce? Also, confirm peas don't overcook when added here.]
- Meanwhile, drain and rinse shrimp. Pat dry with paper towels.
- Add shrimp and peas to pan and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until shrimp firm and opaque.**
- To the pan lime juice. Season with salt and pepper. Stir to combine.
- Add lime zest and half the cilantro to the rice. Fluff and mix in with fork.
- Divide rice between plates.
- Top with shrimp, veggies and sauce.
- Sprinkle with crispy shallots and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
