Jerk shrimp with rice and beans
Spicy, smoky jerk shrimp over coconut rice and kidney beans with a squeeze of lime, a Caribbean-style plate that comes together fast.
- 40 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.01 a serving
- 650 calories
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, rinsed
- 1 can coconut milk, 13.5 oz
- 1 can kidney beans, drained and rinsed
- 3 green onions, sliced, divided
- 12 oz frozen raw shrimp, thawed, peeled and patted dry
- 1 tbsp Jamaican jerk seasoning
- 1 lime, cut into wedges
From your pantry
- ¾ cup water
- ½ tsp dried thyme
- ¾ tsp salt
- 1 tsp brown sugar
- 1 tbsp vegetable oil
Each serving has about 650 calories, 30 g protein, 79 g carbs and 25 g fat, and costs about $3.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No coconut milk? Light coconut milk works.
- No kidney beans? Pinto beans or black beans work.
- No green onions? Chives work.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Put the rice, coconut milk, water, kidney beans, thyme, salt and half the green onions in a medium and over medium-high heat, once.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heat
Dolly’s tip: Coconut milk scorches more easily than water. Give it a stir so nothing settles on the bottom.Cover, turn the heat to low and cook for 18 minutes, then leave it covered off the heat for 5 minutes.
Low heatTimer: 18 min
the shrimp dry and them with the jerk seasoning and brown sugar.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Heat the oil in a large over medium-high heat and cook the shrimp 1 to 2 minutes per side, until in spots, pink and opaque.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Medium-high heatTimer: 3 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Fluff the rice and beans with a fork.
Serve the shrimp over the rice with the rest of the green onions and lime wedges for squeezing.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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