Empty My Fridge
Meal Prep - Caribbean Rice and Beans with Shrimp
Ingredients
- Avocado oil1 tbsp
- Shrimp1 ½ lb
- Jerk seasoning1 tbsp
- Garlic · minced1 tbsp
- Onion · diced¾ cups
- Rice1 ½ cups
- Chicken stock1 ½ cups
- Coconut milk1 ½ cups
- Red bean · drained1 can
- Bay leaf2
- Salt
- Mango
- Cilantro
Instructions
- Heat a skillet over medium-high heat. Add the shrimp and sprinkle with the blackened seasoning as they sear. Cook 6 to 8 minutes, until the edges are seared and the shrimp is cooked through. Remove the shrimp.
- Lower the heat to medium. Add the oil, onion and garlic and sauté 3 to 5 minutes, until the onion is browned and translucent.
- Add the rice and stir so every grain is coated in oil and onion.
- Add the chicken stock, coconut milk and kidney beans, plus pinches of salt and pepper. Stir and bring to a light simmer. Add the bay leaves, cover and cook 15 to 20 minutes, until all the liquid is absorbed.
- Lower the heat to low, remove the bay leaves and fold in the cooked shrimp.
- Garnish and serve.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
GarlicOnionRiceShrimpCoconut milkMangoRed bean
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