Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
There’s something magical about Caribbean food. The first time I tried Jamaican Jerk Shrimp Bowls with Coconut Rice, I was sitting at a small beach shack in Negril, watching the sunset paint the sky orange and gold. The air smelled like grilled spices and coconut. I took my first bite—and I was hooked.
That perfect mix of smoky heat, sweet spice, and juicy shrimp was unforgettable. Since then, I’ve been recreating that experience at home. And after a few (okay, several!) rounds of testing, I finally perfected this Spicy Jamaican Jerk Shrimp Bowl with Coconut Rice recipe.
It’s everything I love in a meal: quick, colorful, flavorful, and nourishing. The jerk shrimp packs a punch, the creamy coconut rice cools it down, and the fresh toppings add brightness. Whether you’re cooking for family or meal prepping for the week, this Jamaican Jerk Shrimp Bowls with Coconut Rice recipe will transport you straight to the islands—no plane ticket required.
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Ingredients You’ll Need
For the Jerk Shrimp Marinade:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 teaspoons brown sugar
- 2 teaspoons allspice
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper (or habanero), finely chopped (use gloves!)
- 1 lime, juiced
- Salt and black pepper to taste
🔥 Tip: Adjust the heat level to your liking. For mild flavor, use half a Scotch bonnet or substitute jalapeño.
For the Coconut Rice:
- 1 cup jasmine rice (or basmati rice)
- 1 cup coconut milk (full fat for creaminess)
- 1 cup water
- ½ teaspoon salt
- 1 teaspoon sugar (optional, enhances flavor)
- 1 tablespoon butter or coconut oil
Toppings and Bowl Ingredients:
- 1 cup shredded purple cabbage
- 1 cup diced pineapple (fresh or canned)
- 1 avocado, sliced
- ½ red bell pepper, thinly sliced
- 2 green onions, chopped
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
How to Prepare Jamaican Jerk Shrimp Bowls with Coconut Rice
Step 1: Marinate the Shrimp
In a mixing bowl, combine olive oil, soy sauce, lime juice, brown sugar, and all the spices—allspice, paprika, cinnamon, nutmeg, thyme, and ginger. Add the minced garlic and finely chopped Scotch bonnet pepper. Stir until everything forms a thick, fragrant paste.
Toss in the shrimp, coating them evenly. Cover and refrigerate for at least 20–30 minutes, or up to 2 hours if you have time.
Pro Tip: Don’t marinate overnight—acid from the lime can start to “cook” the shrimp.
Step 2: Cook the Coconut Rice
While the shrimp marinates, make your coconut rice.
- Rinse the rice in cold water until it runs clear—this removes extra starch and keeps it fluffy.
- In a medium saucepan, combine the rice, coconut milk, water, salt, sugar, and butter.
- Bring to a gentle boil, then reduce the heat to low.
- Cover and simmer for 15 minutes, or until the liquid is absorbed.
- Remove from heat and let it rest (covered) for another 5 minutes. Fluff with a fork.
The result? Creamy, fragrant rice with a hint of tropical sweetness.
Optional: Add a pinch of lime zest for extra freshness!
Step 3: Cook the Jerk Shrimp
Heat a large skillet or grill pan over medium-high heat. Once hot, add the shrimp (discard any extra marinade). Cook for about 2 minutes per side, until the shrimp are opaque and slightly charred.
Alternative: You can also grill the shrimp on skewers for that authentic smoky jerk flavor.
Step 4: Assemble the Bowls
Now comes the fun part—putting it all together!
- Start with a generous scoop of coconut rice at the bottom of your bowl.
- Top with jerk shrimp, cabbage, bell pepper slices, pineapple, and avocado.
- Sprinkle with chopped green onions and fresh cilantro.
- Finish with a squeeze of lime juice for that zesty island touch.
How to Serve Jamaican Jerk Shrimp Bowls with Coconut Rice
These Jamaican Jerk Shrimp Bowls with Coconut Rice are perfect for lunch, dinner, or meal prep.
You can serve them:
- Warm: Freshly cooked shrimp over steaming coconut rice.
- Chilled: Great for a refreshing lunch on hot days.
- Family style: Set out all the toppings and let everyone build their own bowl!
Pair with:
- A side of fried plantains
- A light mango salsa for sweetness
- Or a cold Jamaican rum punch to cool the spice
Tips for Perfect Jamaican Jerk Shrimp Bowls with Coconut Rice
- Use raw shrimp, not pre-cooked. You’ll get better texture and flavor.
- Don’t overcook! Shrimp only need 2–3 minutes per side. When they curl and turn pink, they’re done.
- Balance the spice. The coconut rice helps mellow the heat—don’t skip it!
- Fresh herbs make a difference. Cilantro, parsley, or mint add brightness to the dish.
- Add crunch. Toss in some roasted peanuts or crispy plantain chips for texture.
Variations
1. Jerk Chicken or Tofu Bowls
Not into seafood? Swap the shrimp for grilled chicken, tofu, or tempeh. Use the same marinade and cook accordingly.
2. Mango Jerk Shrimp Bowls
Add diced fresh mango to the toppings for a sweet and juicy contrast to the spicy shrimp.
3. Cauliflower Rice Version
Make it low-carb by swapping the coconut rice with cauliflower rice sautéed in coconut milk.
4. Pineapple Jerk Sauce
Simmer leftover marinade with crushed pineapple and a splash of honey for a sticky-sweet glaze.
5. Caribbean Grain Bowl Twist
Use quinoa, farro, or brown rice instead of jasmine rice for a fiber-rich base.
How to Store and Reheat
- Refrigerate: Store shrimp and rice separately in airtight containers for up to 3 days.
- Reheat: Warm shrimp gently in a skillet over low heat. Add a splash of coconut milk to rehydrate the rice.
- Freeze: You can freeze the shrimp and rice separately for up to 2 months. Thaw overnight before reheating.
FAQs
1. What makes Jamaican jerk seasoning unique?
Jerk seasoning is a blend of spices and herbs like allspice, thyme, cinnamon, nutmeg, and Scotch bonnet peppers. It’s smoky, sweet, spicy, and aromatic—all at once.
2. Can I make this Jamaican Jerk Shrimp Bowls with Coconut Rice recipe less spicy?
Yes! Simply reduce or omit the Scotch bonnet pepper and add a little extra brown sugar for balance.
3. Can I use frozen shrimp?
Absolutely. Just thaw completely and pat dry before marinating to ensure the shrimp absorbs all the flavors.
4. Is this Jamaican Jerk Shrimp Bowls with Coconut Rice dish gluten-free?
Yes—just use tamari instead of soy sauce. Everything else is naturally gluten-free.
5. Can I meal prep this Jamaican Jerk Shrimp Bowls with Coconut Rice recipe?
Definitely! Make the coconut rice and shrimp ahead of time, store them separately, and assemble your bowls when ready to eat. They’ll stay fresh for 3–4 days.
6. What can I use instead of coconut milk?
If you’re not a fan of coconut, use regular milk or broth with a touch of butter. You’ll lose a bit of the tropical flavor, but it will still taste great.
7. Can I bake the shrimp instead?
Yes! Bake marinated shrimp on a lined baking sheet at 400°F (200°C) for 8–10 minutes until pink and cooked through.
Nutrition Information (Per Serving, Approximate)
- Calories: 480 kcal
- Protein: 28g
- Carbs: 38g
- Fat: 22g
- Fiber: 4g
- Sugar: 6g
These values may vary based on ingredients and portion sizes.
Make it a Feast: What to Serve With Jamaican Jerk Shrimp Bowls with Coconut Rice
To round out your Caribbean-inspired Jamaican Jerk Shrimp Bowls with Coconut Rice, try these sides and drinks:
- Fried Plantains—Sweet, crispy, and irresistible.
- Caribbean Slaw—Tangy cabbage with lime dressing.
- Grilled Corn with Jerk Butter—Spicy, smoky perfection.
- Rum Punch or Pineapple Mojito—the ultimate tropical pairing.
Final Thoughts
If sunshine had a flavor, it would taste like this Jamaican Jerk Shrimp Bowls with Coconut Rice dish. Every bite hits the perfect balance—spicy, creamy, sweet, and tangy. The coconut rice soothes the heat, the pineapple adds brightness, and the shrimp brings that irresistible smoky kick.
This Jamaican Jerk Shrimp Bowls with Coconut Rice dish is the kind of recipe that reminds you food is more than nourishment—it’s an experience. It’s about color, texture, and that satisfying “wow” moment when flavors just click.
So next time you’re craving something bold and exciting, skip the takeout and make these Jamaican Jerk Shrimp Bowls with Coconut Rice at home. It’s a tropical escape you can enjoy any night of the week—right from your kitchen.