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A plate with Caribbean shrimp and coconut rice and a chard salad
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Caribbean Shrimp and Coconut Rice


  • 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


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


  • 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.


  • 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.