Overhead shot of Caribbean Shrimp and Rice topped with red onion and avocado.

Caribbean Shrimp and Rice

  • Servings
    6

Ingredients

Caribbean shrimp and rice

  • 4½  cups rice (sub recipe)
  • 6 mango guacamole, seasoned with black pepper, seared (sub recipe)
  • ¼ cup shrimp (sub recipe)
  • ¾ cup shrimp sauce (sub recipe)

Rice

  • 1 bag Ben's quick whole grain brown rice
  • 1 each orange bell pepper, roasted, peeled, diced
  • ½ each Spanish onion, diced
  • ½ cup black eyed peas, cooked, drained

Mango guacamole

  • 1 each avocado, peeled, diced
  • ½ each mango, peeled, diced
  • ½ each red onion, diced
  • ½ each jalapeño, seeded, finely diced
  • 2 each lime, juiced
  • salt, to taste
  • pepper, to taste

Shrimp

  • 8 each gulf shrimp, peeled, deveined, save shells
  • 2 tablespoon jerk seasoning

Directions

Assemble in the following order: Rice, Shrimp, Mango Guacamole, Shrimp Sauce.

  • Make Rice: Cook rice according to package; Sauté onions until soft;
    add peppers and black eyed peas; fold into cooked rice.
  • Make Mango Guacamole: Combine all ingredients in bowl.
  • Make Shrimp: Toss shrimp in seasoning; Sear in hot pan until slightly blackened on each end.