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Caribbean Shrimp & Rice Bowl


1 medium ripe avocado, peeled and pitted

1/3 cup reduced-fat sour cream

1/4 teaspoon salt

1 can (15 ounces) black beans, rinsed and drained

1 can (8 ounces) unsweetened crushed pineapple, undrained

1 medium mango, peeled and cubed

1/2 cup salsa

1 package (8.8 ounces) ready-to-serve brown rice

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

1 teaspoon Caribbean jerk seasoning

1 tablespoon canola oil

2 green onions, sliced

Lime wedges, optional


1. For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions.

2. Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes.

3. Divide rice and bean mixture among 4 bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

Total Time: Prep/Total Time: 20 min.



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