Name: Caribbean Jerk Shrimp with Mango Salsa and Coconut Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lbs Large Shrimp; 2 tbsp Jerk Seasoning; 1 tbsp Olive Oil; 1 whole Mango; 0.25 cup Red Onion; 0.25 cup Cilantro; 1 tbsp Lime Juice; 1 cup Jasmine Rice; 1 cup Coconut Milk; 0.5 cup Water

Caribbean Jerk Shrimp with Mango Salsa and Coconut Rice

DinnerQuick & EasyHigh-Protein

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Large Shrimp	1 lbs	97	23g	0g	1g
Jerk Seasoning	2 tbsp	11	1g	2g	1g
Olive Oil	1 tbsp	31	0g	0g	4g
Mango	1 whole	31	0g	8g	0g
Red Onion	0.25 cup	4	0g	1g	0g
Cilantro	0.25 cup	0	0g	0g	0g
Lime Juice	1 tbsp	1	0g	0g	0g
Jasmine Rice	1 cup	169	3g	37g	0g
Coconut Milk	1 cup	111	1g	2g	12g
Water	0.5 cup	0	0g	0g	0g

Ingredients (10)

Directions

Step 1
Peel and devein shrimp. Toss with jerk seasoning and 1 tbsp olive oil. Marinate for 15 minutes.
Step 2
Dice mango and finely chop red onion and cilantro. In a small bowl, combine mango, red onion, cilantro, and lime juice for the salsa. Season with salt and pepper to taste.
Step 3
Rinse jasmine rice. In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender.
Step 4
While rice cooks, heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque.
Step 5
Fluff coconut rice with a fork.
Step 6
Serve the jerk shrimp over coconut rice, topped with a generous dollop of fresh mango salsa.