Jamaican Jerk Shrimp Bowl

Serves: 4 bowls

Time : 50 minutes


Jerk Shrimps (marinade and sauce)

-2 lbs precooked shrimps (approx. 900 g)

-1 tbsp lime juice

-¼ cup low sodium soy sauce

-1 tbsp olive oil

-1 tbsp fresh ginger minced or grated

-1 cloves garlic minced or grated

-2 green onions chopped

-2 tbsp jerk seasoning, see below

-2 tbsp pineapple juice (or mango juice)

Veggie/Quinoa and Black Beans Mix

-250 ml black beans rinsed. 1 cup

-2 cloves garlic minced or grated

-1 tbsp jerk seasoning, see below

-1/2 tsp ground pepper

-½ cup uncooked quinoa

-1/3 of large cauliflower head, pulsed into cauliflower rice

-1 large yellow onion , chopped

-1 red bell pepper chopped

-1cup chicken stock

Pineapple Salsa

-2 cups pineapples, chopped

-1 tbsp lime juice

-1 tsp chili powder

Jamaican Jerk Seasoning (Makes 1/2 cup)

-1 tbsp onion powder

-1 tbsp garlic powder

-3 tsp cayenne pepper

-2 tsp smoked paprika , regular paprika if you can't find smoked

-2 tsp brown sugar

-2 tsp dried parsley

-2 tsp dried thyme

-1 tsp allspice

-1 tsp red pepper flakes

-1 tsp ground pepper

-1/2 tsp salt or to your preference

-1/2 tsp cumin

-1/2 tsp nutmeg

-1/2 tsp cinnamon

-1/2 tsp ground ginger


1-Jamaican Jerk Seasoning : Just mix all the spices together and store what you don't use today in an airtight container. Makes about 1/2 cup.

2-Jamaican Jerk Shrimp : Mix the jerk blend (2 tbsp) with the rest of the shrimp marinade ingredients (excluding the pineapple juice). Pour all of the marinade into a bowl and add shrimps. Let it marinade for 30 minutes .

3- Veggie/Quinoa and Black Beans Mix: While the shrimps are marinading, start with the quinoa. In a small saucepan, mix the rinsed quinoa (1/2 cup) with chicken stock (1 cup). Bring to a quick boil, reduce heat and let simmer with lid on until the water is completely absorbed (approx. 15 minutes).

4- While the quinoa is cooking, prepare the veggies. In a food processor or using a hand grater, pulse the cauliflower into rice texture.

5-Heat a large, high sided skillet over medium-high heat. When it's hot, add in a drizzle of olive oil and chopped onion. Cook for around 4 minutes, until the onion is soft. Add the chopped red pepper, cauliflower rice and 1 tbsp jerk seasoning. Cook another 5-10 minutes until the pepper is soft and cauliflower is lightly browned. Set aside in separate bowl.

6-In the same skillet, a little bit of oil , add the rinsed black beans, garlic, salt and pepper. You can now mix the quinoa, veggies and beans together if you want.

7-Pineapple Salsa: Mix the chopped pineapple with chili powder and lime juice.

8- Jerk shrimps: 10 minutes before serving, heat a drizzle of olive oil in large high sided skillet over medium heat. Add the precooked shrimps along with all the marinade and add the pineapple juice (2 tbsp). Cook for 3 to 4 minutes (they just need to be warmed up as they are precooked).

9- To serve : Divide the quinoa mixture among 4 bowls. Top with shrimps and pineapple salsa. Drizzle with the sauce, chopped green onions and chopped cilantro, if desired.