CARIBBEAN SHRIMP & RICE BOWL

Caribbean Shrimp & Rice Bowl image

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Previous Next

Ingredients

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

Steps:

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

Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.