with Peas and Rice and Mango Salsa
In this Caribbean-inspired plate, the mild heat of jerk-spiced shrimp is cut with sweet mango salsa that also brings a hit of acidity to brighten up your plate!
Allergens
Utensils
Tags
Shrimp
285 g
Jerk Spice Blend
1 tbsp
Basmati Rice
0.75 cup
Green Peas
113 g
Vegetable Stock Powder
1 tbsp
Garlic, cloves
1 unit(s)
Lime
1 unit(s)
Red Onion
0.5 unit(s)
Mango
0.5 unit(s)
Cilantro
7 g
Tomato
1 unit(s)
Unsalted Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.063 tsp
Sugar
0.25 tsp
- Heat a medium pot over medium-high heat.
- While the pot heats, peel onion. Cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Reserve 1 tbsp (2 tbsp) onion in a medium bowl.
- Peel, then mince or grate garlic.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add chopped onions and half the garlic. (NOTE: Save reserved chopped onions for the salsa.) Cook, stirring occasionally, until onions have softened slightly, 1-2 min.
- Add rice, stock powder and 1 1/4 cups (1 1/2 cups) water to the medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook, adding peas halfway through, until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Juice half the lime, then cut remaining lime into wedges.
- Peel, pit, then cut half the mango into 1/4-inch pieces (whole mango for 4 ppl).
- Combine lime juice, tomatoes, mangoes, half the cilantro and 1/4 tsp (1/2 tsp) sugar to the medium bowl with chopped onions. Toss to combine.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shrimp. Season with salt. Cook, flipping halfway through, until shrimp just turn pink, 2-3 min.**
- Add remaining garlic and Jerk Spice Blend. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat.
- Add remaining cilantro to the pot with rice and peas. Season with salt, then fluff with a fork.
- Divide rice and peas between plates.
- Top with shrimp, then spoon mango salsa over top.
- Squeeze a lime wedge over top, if desired.
580
kcal
Calories
14
g
Fat
8
g
Saturated Fat
84
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
33
g
Protein
210
mg
Cholesterol
1800
mg
Sodium
0.5
g
Trans Fat
550
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
