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Caribbean Shrimp & Rice Bowl

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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

Directions

  • 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
1 serving: 498 calories, 14g fat (2g saturated fat), 145mg cholesterol, 698mg sodium, 62g carbohydrate (23g sugars, 9g fiber), 29g protein.

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