This 5-Ingredient Jerk Shrimp with Rice and Beans is a quick and flavorful meal that brings bold Caribbean flavors to your dinner table. With long-grain rice, jerk marinade, shrimp, and beans, this dish is protein-packed, satisfying, and comes together in under 30 minutes—making it perfect for busy weeknights.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice
- 2 cups water
- ½ cup jerk marinade*
- 1 can (398ml) kidney beans (or black beans, navy beans, etc.), drained and rinsed
- 454g raw peeled large shrimp
- ½ cup chopped cilantro
Tip: If you prefer a milder dish, reduce the jerk marinade to ¼ cup and increase the water to 2 ¼ cups.
How to Make Jerk Shrimp with Rice and Beans
Toast the Rice:
- Heat a heavy-bottomed pot over medium heat.
- Add the vegetable oil and rice, stirring occasionally for about 3 minutes until lightly toasted.
Cook the Rice & Beans:
- Add the water, jerk marinade, and kidney beans to the pot. Stir to combine.
- Bring to a gentle simmer, then cover the pot.
- Reduce the heat to low and cook for 12 minutes.
Add the Shrimp:
- Stir in the shrimp, ensuring they are evenly distributed in the rice mixture.
- Cover the pot and cook for another 8 minutes, stirring halfway through, until the shrimp are fully cooked.
Finish with Cilantro:
- Turn off the heat and let the dish rest for 5 minutes.
- Remove the lid and stir in the chopped cilantro before serving.
Tips & Tricks
- Protein Swap: Use chicken, tofu, or even salmon instead of shrimp.
- Make it Creamy: Stir in ½ cup coconut milk with the water for extra richness.
- Rice Tip: Long-grain white rice works best, but jasmine or basmati are great substitutes.
- Customize the Heat: Use a mild jerk marinade or reduce the amount if you prefer less spice.
FAQ
Can I use frozen shrimp?
Yes! Just thaw and drain them well before adding to the rice.
What can I serve with this?
Try it with fried plantains, grilled pineapple, or a fresh side salad.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze it?
Yes, but freeze without the cilantro. Store in an airtight container for up to 2 months and thaw overnight in the fridge before reheating.
And that’s it for this Jerk Shrimp with Rice and Beans! If you try it, tag me on Pinterest or Instagram—I’d love to see your creations! For more easy weeknight meals, check out my 5-ingredient recipes here.
5 Ingredient Jerk Shrimp With Rice and Beans
Ingredients
1 tablespoon vegetable oil
1 cup of long grain white rice
2 cups water
1/2 cup jerk marinade
1 can (398ml) kidney beans (or black beans, navy beans etc…), drained and rinsed
454 g raw peeled large shrimp
1/2 cup chopped cilantro
Instructions
1. Place a heavy bottomed pot over medium heat and add the vegetable oil and the rice. Cook the rice for about 3 minutes. stirring occasionally until the rice is lightly toasted.
2. Add the water, jerk marinade, kidney beans and stir to combine. Bring the ingredients to a simmer and cover the pot. Turn the heat down to low and cook for 12 minutes.
3. Add the shrimp to the rice mixture and stir to combine. Cover the pot again and cook for another 8 minutes, stirring halfway through, until the shrimp are full cooked. Turn off the heat and let rest for 5 minutes.
4. Remove the lid and stir in the cilantro.
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