How To Make Jerk Prawn & Coconut Rice Bowls
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Serves:
Ingredients
- 1 pound of prawns, peeled and deveined
- 2 tablespoons of jerk seasoning
- 1 cup of jasmine rice
- 1 can of coconut milk
- 1 cup of water
- 1 tablespoon of olive oil
- 1 red bell pepper, sliced
- 1 small red onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 teaspoon of brown sugar
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Instructions
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In a bowl, toss the prawns with jerk seasoning until well coated. Set aside.
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In a saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until rice is tender and liquid is absorbed.
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In a large skillet, heat olive oil over medium heat. Add the bell pepper, onion, and garlic. Cook for 5 minutes until vegetables are softened.
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Push the vegetables to one side of the skillet and add the prawns. Cook for 3-4 minutes on each side until prawns are pink and cooked through.
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In a small bowl, whisk together soy sauce and brown sugar. Pour over the prawns and vegetables, stirring to coat.
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To serve, divide the coconut rice among bowls. Top with the jerk prawns and vegetables. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition
- Calories : 360kcal
- Total Fat : 17g
- Saturated Fat : 11g
- Cholesterol : 225mg
- Sodium : 712mg
- Total Carbohydrates : 29g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 26g
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