Island Shrimp Bowl Recipe
sautéed jerk shrimp, golden rice, sliced avocado, mango salsa (red pepper, jalapeno, onion, cilantro), ancho chili crema, cilantro
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Ingredients
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Shrimp
Golden Rice
Mango Salsa
Ancho Chili Crema
Toppings
Method
Prepare the Rice
- 1
Cook the Rice
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the long-grain rice, turmeric, and salt. Stir, cover, and reduce heat to low. Cook for about 18-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Make the Mango Salsa
- 2
Combine Ingredients
In a bowl, mix together the diced mango, red bell pepper, jalapeno, red onion, and chopped cilantro. Drizzle with lime juice and toss to combine. Set aside to allow flavors to meld.
Prepare the Ancho Chili Crema
- 3
Mix the Crema
In a small bowl, combine the sour cream, ancho chili powder, and lime juice. Stir until smooth and well combined. Adjust seasoning to taste and set aside.
Sauté the Shrimp
- 4
Cook the Shrimp
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and jerk seasoning, tossing to coat. Sauté for 4-5 minutes or until the shrimp are pink and opaque. Remove from heat.