Jerk Shrimp With Pineapple Bowls

Jerk Shrimp with Pineapple Bowls

This recipe combines the bold flavors of jerk seasoning with juicy shrimp and sweet pineapple for a delicious and satisfying bowl meal.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined (tails on or off, your preference)
• 1 ripe pineapple, cored and cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 2 scallions, thinly sliced (green and white parts)
• 2 tablespoons olive oil
• 3 tablespoons jerk seasoning (adjust to your spice preference)
• 1 tablespoon brown sugar
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Cooked rice or quinoa (for serving)
• Avocado, crumbled feta cheese, chopped fresh parsley (optional toppings)

Cooking Guide:

1. Marinate the Shrimp: In a large bowl, combine the shrimp, jerk seasoning, brown sugar, 1 tablespoon of olive oil, and 2 tablespoons of lime juice. Toss to coat and marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Prepare the Pineapple and Vegetables: While the shrimp marinates, heat a grill pan or cast iron skillet over medium-high heat. Add the cubed pineapple, bell peppers, and red onion. Cook for 5-7 minutes, stirring occasionally, until softened and slightly charred. Remove from the pan and set aside.
3. Cook the Shrimp: Add the remaining tablespoon of olive oil to the hot pan. Sear the shrimp for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcrowd the pan, cook the shrimp in batches if necessary.
4. Assemble the Bowls: Divide cooked rice or quinoa among bowls. Top with the jerk shrimp, grilled pineapple and vegetables, scallions, and chopped cilantro. Drizzle with remaining lime juice and sprinkle with crumbled feta cheese and fresh parsley (optional).

Tips:

• For a spicier dish, use a hotter jerk seasoning or add a chopped scotch bonnet pepper to the marinade (remove seeds for less heat).
• If you don’t have a grill pan, you can broil the pineapple and vegetables for a few minutes until slightly charred.
• Want to add some creaminess? Drizzle the finished bowls with a dollop of Greek yogurt or sour cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.