Jerk Shrimp and Mango Salsa Rice Bowls
Ingredients
- 1 1/2 lbs small shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons The Best Jerk Seasoning or store bought blend
- 4 medium tomatillos
- 1 jalepeno seeded
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- 1 mango peeled and diced
- kosher salt
- 3 cups cooked rice
- 1 14 oz black beans
- 2 green onions chopped for serving
- 1 avocado sliced for serving
The Best Jerk Seasoning
- 1/3 cup smoked paprika
- 1 tablespoon ground allspice
- 1 tablespoon chipolte chili powder
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1-2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
Instructions
- Preheat he oven to 425 degrees.
- On a rimmed baking sheet, combine the shrimp, olive oil, and jerk seasoning and toss to coat. Arrange in an oven layer on half of the baking sheet. On the other half of the sheet, place the tomatillos and jalapeno, spacing them apart. Roast until shrimp are pink and cooked through and tomatillos are lightly charred, about 10 minutes.
- In a blender or food processor ( I love nutribullet for this ) combine the roasted tomatillos and jalapeno, lime juice, and cilantro and blend until smooth. Stir in the mango and pinch of salt.
- In a large bowl, stir together the rice and black beans.
- Divide the rice and beans among four bowls. Add the shrimp and top each dish with the tomatillo salsa, green onions and avacado.
The Best Jerk Seasoning
- combine the paprika, allspice, chile powder, thyme, garlic powder, cinnamon, cayenne, salt, and pepper. Transfer to a glass jar or airtight container and store in a cool, dry place fore up to 3 months.