Go Back
+ servings
jerk seasoning

Jamaican Jerk Shrimp With Creamy Jerk Beans

This recipe combines spices found in your pantry to create a spicy and earthy dry rub that is perfect for all proteins.
5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Course Dinner
Cuisine Carribean, Jamaican
Servings 1 batch

Ingredients
  

Spices for Jerk Seasoning

  • 1/2 tbsp onion powder or dried onion granules
  • 1/2 tbsp garlic powder
  • 1/2 tsp cayenne pepper (less to reduce spicy-ness)
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes (omit to reduce spicy-ness)
  • 1/4 tsp cinnamon
  • 2 tsp brown sugar (can use granulated sugar if no brown sugar)
  • 1/2 tsp dried thyme (or dried parsley)
  • 1/2 tsp cumin
  • 1/4 tsp nutmeg

Ingredients for Dinner:

  • 1 15oz can of black beans, rinsed
  • 1 pound raw shrimp, peeled with tail still on, and deveined (keeping the tail on prevents them from shrinking a lot during the cooking process)
  • 1 13.5oz can of coconut milk
  • 1 cup white rice
  • 1 tsp salt
  • 2 cups water
  • 1 15oz can of corn, liquid drained (or frozen corn)
  • 1 tbsp butter
  • 1 tsp olive oil
  • option to garnish with chopped red onion and parsley/cilantro

Instructions
 

  • Prepare the shrimp (wash, devein if needed). Pat the shrimp dry.
  • Mix all of the jerk seasoning ingredients in a small bowl. Combine and sprinkle over the shrimp, reserving about 1 tsp of seasoning for the black beans.
  • Start the beans: In a small pot, combine 1 can of black beans and 1 can of coconut milk. Bring to a boil and simmer on medium-high, uncovered, until the coconut milk becomes thick. This can take anywhere from 20 minutes to 35 minutes. About 5 minutes before you are done, add the reserved 1 tsp of jerk seasoning to the beans.
  • While the beans are cooking, make the rice: rinse rice until water runs clear. Add it to a pot, along with 2 cups of water and 1 tsp salt. Bring water to a boil and let simmer with the lid on until all of the liquid is absorbed.
  • After the rice is done, remove from burner and keep warm with the lid on. Now, heat a large skillet over medium-high heat. Once hot, add 1 tbsp butter and 1 tsp olive oil. Once melted and hot, add the seasoned shrimp to the skillet. Cook over medium-high heat until no longer pink, about 2-3 minutes per side.
  • Once shrimp is done, toss in drained corn and about 2 tbsp of water (to deglaze all of that amazing spice from the pan). Cook the corn until hot, about 3 minutes.
  • Once all of the ingredients are done, layer a bowl: Start with white rice, topped with shrimp, corn and the black bean mixture. Serve immediately and enjoy!

Notes

Tips: 
  • This recipe makes enough jerk seasoning to make 1 dinner, however I recommend making a double or triple batch of jerk seasoning...you are going to want more of it!   Use it on chicken, tofu, steak, vegetables...the options are endless.
  • It can be a little difficult time managing 3 sides at once:  I always start with the beans, because they take the longest to cook.  Immediately after I start the beans, I start the rice.  The rice will likely be done in about 20 minutes.  At that point, I take it off of the burner and put the frying pan on that same burner to start the shrimp and corn.  
  • Make sure you add some liquid to the pan when you are cooking the corn.  This will 'deglaze' the pan and will help to get all of that amazing flavor that is stuck to the pan back onto the corn! 
Keyword black beans, brown sugar, cayenne, cellery seed, cinnamon, cumin, garlic powder, jerk, onion power, salty, seasoning, spices, spicy
Interested in more awesome Mediterranean diet information and inspiration?Click Here For The Recipe Hippie Youtube Channel!