Cal Smart Jerk-Spiced Double Shrimp
with Peas and Rice and Mango Salsa- Shrimp
- Soy
- Sulphites
- Milk
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- May contain traces of allergens
- Fish
- Egg
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!
Ingredients
570 g
Shrimp
(Contains: Shrimp)
1 tbsp
Jerk Spice Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, May contain traces of allergens)
¾ cup
Basmati Rice
113 g
Green Peas
1 tbsp
Vegetable Stock Powder
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Soy, Sulphites)
1 unit(s)
Garlic, cloves
1 unit(s)
Lime
½ unit(s)
Red Onion
½ unit(s)
Mango
7 g
Cilantro
1 unit(s)
Tomato
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
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.
