Caribbean Delight
Transport your taste buds straight to the tropics with this vibrant and flavor-packed **Caribbean Delight** recipe! Juicy shrimp bathed in a luscious coconut milk sauce are paired with sweet pineapple chunks, colorful bell peppers, and the warm kick of jerk seasoning. Complete the meal with aromatic coconut basmati rice, creating a tantalizing fusion of sweet, savory, and spicy flavors in every bite. Fresh ginger, garlic, and lime juice lend a zesty punch, while scallions and cilantro add a refreshing garnish. This quick and easy dish is a must-try for seafood lovers looking to spice up their dinner repertoire with a taste of the Caribbean. Perfect for weeknights or an exotic dinner party, it’s sure to impress!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 1 cup pineapple chunks (fresh or canned)
- 1 medium red bell pepper (diced)
- 1 medium yellow bell pepper (diced)
- 1 medium red onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 teaspoons jerk seasoning
- 2 tablespoons olive oil
- 1 cup basmati rice
- 1 cup water
- 1 cup coconut milk (for rice)
- 2 stalks scallions (chopped, for garnish)
- 2 tablespoons cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 1 cup of water, and 1 cup of coconut milk. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and ginger, and sauté for 1 minute until fragrant.
Add the red onion, red bell pepper, and yellow bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are slightly softened.
Stir in the pineapple chunks, soy sauce, lime juice, brown sugar, jerk seasoning, salt, and black pepper. Cook for 2-3 minutes, letting the flavors meld together.
Push the vegetables to one side of the skillet and add the shrimp to the other side. Cook the shrimp for 2-3 minutes on each side until they are pink and opaque.
Pour in 1 cup of coconut milk and gently stir everything in the skillet to combine. Simmer for 5 minutes to let the sauce thicken slightly.
Serve the shrimp and vegetable mixture over the coconut rice. Garnish with chopped scallions and cilantro. Enjoy your Caribbean Delight!
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 85.5 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
