Description
A vibrant dish featuring spicy jerk shrimp paired with sweet pineapple-infused jasmine rice, creating a flavorful and colorful meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 cup jasmine rice
- 1 ½ cups water
- 1 teaspoon salt
- 1 cup fresh pineapple, diced
- ½ cup fresh basil leaves, chopped
- 1 tablespoon soy sauce (or tamari for gluten-free)
Instructions
- Combine the shrimp with jerk seasoning, olive oil, and lime juice. Let marinate for at least 15 minutes.
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice, 1 ½ cups of water, and salt in a medium pot. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until tender and water is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- Heat a skillet over medium-high heat. Add the marinated shrimp, cooking for 2-3 minutes on each side until opaque.
- Fold in diced pineapple and chopped basil.
- Fluff the rice with a fork and serve on a plate. Top with the jerk shrimp mixture and drizzle with soy sauce.
Notes
For a spicier dish, use a hotter jerk seasoning or add jalapeños while marinating the shrimp. Leftovers can be used in salads or tacos.