This one-pot dish brings bold Caribbean flavour to your weeknight dinner table. Juicy shrimp, tender rice, and creamy kidney beans are simmered in a spicy-sweet jerk marinade for a satisfying meal that’s both easy and full of flavour. It all comes together in the oven—no fuss, no extra dishes.

Table of Contents

• Ingredients
• Step-by-step instructions
• Tips for success
• FAQ

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 ½ cups long-grain white rice
• ¾ cup jerk marinade
• 2 ½ cups water
• 1 can (540 ml) kidney beans, drained and rinsed
• 454 g large raw shrimp, peeled and deveined
• ¼ cup chopped fresh cilantro
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F.
   Choose a heavy-bottomed, oven-safe pot or Dutch oven.
2. Sauté the onion.
   Place the pot over medium heat. Add vegetable oil and the chopped onion. Cook for about 5 minutes until softened and lightly golden.
3. Toast the rice.
   Stir in the rice and cook for 2 minutes, stirring occasionally, until the rice is lightly toasted.
4. Add jerk flavour.
   In a bowl or measuring cup, stir together 2 ½ cups of water and the jerk marinade. Pour the mixture into the pot with the rice and add the kidney beans. Stir everything together and bring to a simmer.
5. Bake.
   Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 15 minutes.
6. Add the shrimp.
   Carefully remove the pot from the oven. Stir in the shrimp, making sure they are evenly distributed. Cover and return to the oven for another 5 minutes, just until the shrimp are pink and cooked through.
7. Rest and finish.
   Let the pot sit, covered, for 10 minutes. Remove the lid, fluff the rice, and stir in the chopped cilantro. Season with salt and pepper if needed.
8. Serve hot.
   This dish is best enjoyed fresh out of the pot with a lime wedge on the side, if desired.

Tips for Success

• Use large shrimp to avoid overcooking.
• If your jerk marinade is very salty or spicy, adjust the amount or thin it with extra water.
• Don’t skip the resting time—it helps the rice finish steaming and keeps it fluffy.
• For extra richness, stir in a tablespoon of butter with the cilantro before serving.

FAQ

Can I use frozen shrimp?
Yes. Thaw them completely and pat dry before adding to the dish.

What’s the best jerk marinade to use?
Look for one with a balance of heat, sweetness, and allspice. If you’re making your own, a blend of Scotch bonnet peppers, thyme, garlic, allspice, vinegar, and brown sugar works well.

Can I make it ahead of time?
This dish is best served fresh, but leftovers reheat nicely. Store in an airtight container in the fridge for up to 3 days.

Jerk Shrimp with Rice and Beans

Print Recipe

• Author: Andrea Buckett
• Yield: Serves 4

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 1/2 cups of long-grain white rice
• 3/4 cup jerk marinade
• 1 can (540ml) kidney beans, drained and rinsed
• 454g large, raw and peeled shrimp
• 1/4 cup chopped cilantro

Instructions

Preheat oven to 375F

1. Place a heavy bottomed, oven-proof pot over medium heat and add the vegetable oil and onion. Cook until the onion is soft. Stir in the rice. Cook the rice for 2 minutes until the rice is toasted lightly.

2. Stir together the 2 ½  cups of water and the jerk marinade. Add the jerk mixture to the rice. Add the kidney beans and stir everything together. Bring to a simmer. Cover the pot and transfer to the oven. Cook for 15min.

3. Stir the shrimp into the rice and beans and return to the oven covered. Cook for another 5 minutes.

4. Remove from the oven and let sit, covered for 10min.

5. Remove the lid and stir in the cilantro.