This post is sponsored by Green Chef, all opinions are my own.
Caribbean Shrimp & Coconut Rice
Shrimp with bold Caribbean spices, pan-seared, and tossed with bell peppers and juicy mangos. Served over creamy jasmine rice with shredded coconut, and chard salad tossed in a tangy orange cider vinaigrette.
Take your tastebuds on a tropical vacation with this amazing Caribbean Shrimp and Coconut Rice from Green Chef! I got the recipe in my weekly meal kit, and loved it so much I couldn’t help but share it with you guys. But before I do, let’s talk Green Chef:
What is Green Chef?
As a busy mom of 4, I need all the help I can get to keep things running smoothly, and sometimes a meal kit is exactly what I need. I love to cook, and a meal kit allows me to still do the parts I love, without the hassle of meal planning, shopping, and even a lot of the prep work. You may have seen my partnership with HelloFresh a few months ago, so I was thrilled when they asked me to try Green Chef, another brand under their umbrella.
Green Chef is great for so many reasons, but here are my favorites:Variety: You can order based on lifestyle, so if you are keto or plant based, they have options for you, as well as just great tasting balanced options for those without dietary restrictions. The plant-based options are so nice with my vegetarian daughter.
Quality: While the idea of a meal kit is nice, the concern is always things like, will the food be fresh, and as good as what I would pick for myself at the grocery store? Green Chef uses high quality, clean ingredients, that are picked at the peak of freshness so you get great flavor and good food!
Eco-Friendly: Green Chef is the most sustainable meal kit, offsetting 100% of its direct carbon emissions and plastic packaging in every box. You can’t beat that!
Good Tasting: The recipes are developed by chefs, and while they are still easy, they taste great! Green Chef’s expert chefs have designed flavorful recipes perfect for different dietary lifestyles, and they are well worth the effort.
What You Need to Make Caribbean Shrimp
These bold Caribbean flavors are far easier to make than you would think, and it also only takes about 20 minutes to whip up this amazing meal. So here is what it takes:
- Shrimp
- Caribbean Spices
- Jasmine Rice
- Mangos
- Green bell pepper
- Yellow onions
- Shredded coconut
- Coconut milk with pineapple juice
- Green chard
- Cabbage and carrots
- Scallion
- Orange cider vinaigrette
- Water
- Cooking Oil
How to Make Caribbean Shrimp Dinner
Time needed: 25 minutes
Bold Caribbean flavored shrimp, served over coconut rice with a chard salad.
- Cook Rice
Combine rice, shredded coconut, water, coconut milk with pineapple juice, and salt to a boil. Reduce heat to medium-low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Let rest, covered, for 3 minutes. Fluff with a fork
- Prep and Make Salad
Rough chop cabbage and carrots. Medium dice, green bell pepper. Rough chop mangos. Thinly slice scallions at angle, discard root end. Remove and discard the thick center stems from green chard. Roll leaves into a “cigar” and slice across into ribbons, about 1/2 inch wide. Place chard in a large bowl, drizzle with a tablespoon of orange cider vinaigrette. Lightly season with salt, and massage leaves until they are soft. Add cabbage and carrots and drizzle with vinaigrette, add salt and pepper to taste. Toss to combine.
- Cook Shrimp and Vegetables
Rinse shrimp, pat dry with a pepper towel. Set aside. Heat 1 1/2 tablespoons of cooking oil in a large skillet over medium high heat. Add in bell peppers and onions to a hot pan. Stir to combine, cook 2-3 minutes, or until veggies begin to soften. Add shrimp, and season with the Caribbean style spices. Add salt to taste. Cook 4-5 minutes, until shrimp are fully cooked, stirring occasionally. Remove from heat, add mangos, and 2 Tablespoons of water. Add salt and pepper to taste. Stir to combine.
- Plate Dish
Divide coconut rice between plates, and serve the shrimp and rice over the top. Garnish with scallions, and serve with the chard salad on the side.
Tips and Tricks
Making this recipe is Eazy Peazy, but here are some tips to get perfect results every time:
- Scrape Rice Pot: Before you turn your pot down to let it simmer, be sure to scrape any coconut off the sides and into the liquid, this will prevent it from burning.
- Use Your Hands: When massaging the dressing into the chard, don’t be afraid to use your hands. It will really help soften the tough leaves, and enhance the delicious flavors.
- Don’t overcook the shrimp: Shrimp are easy to overcook, and you don’t want that, so pay attention. They are fully cooked with then are pearly and opaque in the center.
Make Ahead and Storage
This is not a recipe you make ahead. Shrimp cook quickly, and turn a bit rubbery when reheated. So you are better off just prepping all the ingredients, and setting it aside to toss together fresh 20 minutes before you are ready to eat.
If you really want to prep ahead, the coconut rice and be fully cooked ahead of time and simply reheated when ready to serve. It will still be great.
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Ingredients
- 10 ounce Shrimp
- 3/4 teaspoon Caribbean-style spices
- 1/2 cup Jasmine rice
- 1/2 cup Water
- 3 1/2 ounces Mangos
- 1 3/4 ounces Green bell pepper
- 2 1/2 ounces Yellow onions
- 1/4 ounces Shredded coconut
- 1/4 cup Coconut milk with pineapple juice
- 2 3/4 ounce Green chard
- 2 ounces Cabbage
- 1/4 ounces Carrots
- 1 whole Scallion
- 2 Tablespoon Orange cider vinaigrette
- Cooking oil
- Salt and pepper
Instructions
Cook Rice
- Bring jasmine rice, shredded coconut, water, coconut milk with pineapple, and 1/4 teaspoon salt to a boil in a small pot. Stir. Reduce heat to medium-low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat. Let rest, covered, for 3 minutes. Fluff with a fork
Prep
- Rough chop cabbage and carrots
- Medium dice, green bell pepper
- Rough chop mangos
- Thinly slice scallions at angle, discard root end.
- Remove and discard the thick center stems from green chard. Roll leaves into a “cigar” and slice across into ribbons, about 1/2 inch wide.
Make Salad
- Place chard in a large bowl, drizzle with a tablespoon of orange cider vinaigrette. Lightly season with salt, and massage leaves until they are soft.
- Add cabbage and carrots and drizzle with vinaigrette, add salt and pepper to taste. Toss to combine.
Cook Shrimp and Vegetables
- Rinse shrimp, pat dry with a pepper towel. Set aside.
- Heat 1 1/2 tablespoons of cooking oil in a large skillet over medium high heat. Add in bell peppers and onions to a hot pan. Stir to combine, cook 2-3 minutes, or until veggies begin to soften.
- Add shrimp, and season with the Caribbean style spices. Add salt to taste. Cook 4-5 minutes, until shrimp are fully cooked, stirring occasionally.
- Remove from heat, add mangos, and 2 Tablespoons of water. Add salt and pepper to taste.
- Stir to combine.
Plate
- Divide coconut rice between plates, and serve the shrimp and rice over the top. Garnish with scallions, and serve with the chard salad on the side.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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