Meal Prep - Caribbean Rice and Beans with Shrimp

Start by heating a skillet on medium-high heat.

Spray the skillet with a little oil.

Add shrimp to the skillet and sear until a nice deep rich color is achieved.

If using, sprinkle blackened seasoning over the shrimp while cooking.

Remove the shrimp from the heat once seared and set aside.

Lower the heat to medium and add avocado oil to the skillet.

Add chopped onion and garlic to the skillet and caramelize them, scraping the bottom of the pan to incorporate any leftover seasoning from the shrimp.

Add white jasmine rice to the skillet and mix it with the caramelized onion and garlic.

Pour in light coconut milk and chicken broth (or veggie broth or water) into the skillet with the rice.

Bring the mixture to a simmer and then add red kidney beans and bay leaves.

Season with sea salt and pepper, cover, and cook on low heat for 20-25 minutes until the liquid is absorbed and rice is plump.

After about 12-15 minutes, check if the liquid has been absorbed and stir the rice.

Remove the bay leaves and fold in the seared shrimp into the rice mixture.

Finish with a drizzle of parsley or cilantro for garnish.

Equipment Needed

Spice Level:

Allergens