Jamaican Coconut Milk Fried Rice with Spicy Jerk Shrimp

Name: Jamaican Coconut Milk Fried Rice with Spicy Jerk Shrimp
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups Jasmine rice; 1 1/2 cups coconut milk; 1 tablespoon vegetable oil; 1 red bell pepper; 1 cup carrots; 3 cloves garlic; 1-inch ginger; 1/2 cup green peas; 3 green onions; Salt and pepper; 1 pound shrimp; 2 tablespoons jerk seasoning; 1 tablespoon lime juice; 2 tablespoons vegetable oil; 1/4 cup fresh cilantro; 1 ripe avocado

A Caribbean twist on classic fried rice with bold, spicy flavors.

This dish combines the creamy richness of coconut milk fried rice with the fiery intensity of jerk shrimp, offering a flavor-packed meal that transports you straight to Jamaica.

1 h 45 min
4
Intermediate

Ingredients

Coconut Milk Fried Rice

2 cups Jasmine rice

cooked and cooled

1 1/2 cups coconut milk

1 tablespoon vegetable oil

1 red bell pepper

diced

1 cup carrots

finely sliced

3 cloves garlic

minced

1-inch ginger

grated

1/2 cup green peas

3 green onions

sliced

Salt and pepper

to taste

Spicy Jerk Shrimp

1 pound shrimp

peeled and deveined

2 tablespoons jerk seasoning

1 tablespoon lime juice

2 tablespoons vegetable oil

Garnish

1/4 cup fresh cilantro

chopped

1 ripe avocado

sliced

Preparation

Marinating the Shrimp

Combine ingredients

In a bowl, combine shrimp, jerk seasoning, and lime juice.

Coat shrimp

Mix well to coat the shrimp evenly.

Marinate

Let marinate in the refrigerator for at least 30 minutes.

Refrigerate for at least 30 minutes for enhanced flavor.

Preparing the Rice

Sauté aromatics

Heat vegetable oil in a large skillet over medium heat.

Add vegetables

Add bell peppers, carrots, garlic, and ginger. Sauté until softened.

Use medium heat to avoid burning the garlic.

Combine rice and mix

Stir in the cooked rice, coconut milk, green peas, and green onions until heated through. Season with salt and pepper.

Use leftover rice for better absorption of flavors.

Cooking Process

Sautéing Vegetables

Sauté the vegetables until they are soft but maintain a slight crunch for texture.

Use medium heat.

Cooking the Rice

Stir the rice with coconut milk until it evenly absorbs the liquid and turns creamy.

Ensure coconut milk is well absorbed.

Cooking the Shrimp

Heat oil on a grill pan and grill shrimp for about 2-3 minutes per side until cooked.

Use high heat for a quick sear.

Plating & Serving