Healthy Caribbean Summer Series – Episode 3

High-Protein Jerk Shrimp Bowl with Coconut Rice, Air Fryer Plantain, Mango Salsa & Mango Chilli Lime Sauce – Featuring Bethany – Online Fitness Coach

 

Ingredients 

Jerk Shrimp

  • 500g large raw shrimp or king prawns, peeled
  • 1 tbsp jerk seasoning
  • 1 tsp jerk paste
  • 1 tsp coconut oil

Coconut Rice

  • 1 x 250g pouch coconut rice (or 125g per serving)

Air Fryer Plantain

  • 1 ripe plantain
  • Light spray coconut oil

Mango Salsa

  • 1 ripe mango, diced
  • ½ red onion, finely diced
  • 1  large tomato, diced
  • 1 tbsp fresh parsley, chopped
  • Juice of 1 lime
  • ¼ scotch bonnet, finely chopped
  • Pinch salt and black pepper

Mango Chilli Lime Sauce

  • ½ ripe mango
  • Juice of 1 lime
  • ¼ scotch bonnet
  • 1 garlic clove
  • 1 tbsp honey
  • 2 tbsp olive oil
  • Small handful fresh parsley
  • Splash of water
  • Salt and black pepper

Method

1. Marinate the Shrimp

Mix the shrimp with jerk seasoning and jerk paste. Leave to marinate while preparing the other ingredients.

2. Air Fry the Plantain

Slice the plantain diagonally, lightly spray with coconut oil and air fry at 190°C for 10–12 minutes until golden and caramelised.

3. Make the Mango Salsa

Combine diced mango, red onion, tomato, parsley, scotch bonnet, lime juice, salt and pepper. Mix well and set aside.

4. Make the Mango Chilli Lime Sauce

Add mango, lime juice, scotch bonnet, garlic, honey, olive oil, parsley, water, salt and pepper to a blender. Blend until smooth.

5. Cook the Shrimp

Heat coconut oil in a frying pan over high heat. Cook shrimp for 2–3 minutes per side until lightly charred and cooked through.

6. Assemble

Divide the coconut rice between bowls. Top with mango salsa, air fryer plantain and jerk shrimp. Finish with a generous drizzle of mango chilli lime sauce.

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