Grilled Shrimp with Caribbean Beans & Rice

Thank you to Stuart McSorely, the winner of our Facebook recipe contest, for sharing the directions to create this mouth watering dish! For an extra spicy kick, Stu says: We like to add Pukka Hot Sauce as it’s a sweet, tangy and very spicy dip for the shrimp but beware – it's not for the faint of heart!



1 lb. Whole Shrimp, Unpeeled

1/2 Cup Olive Oil

1/4 Cup Fresh Squeezed Lime Juice

2 Garlic Cloves - 1 Crushed, 1 Minced

1/4 t. Cayenne Pepper

1/4 t. Jerk Seasoning

1 tsp. Honey

Crystal Hot Sauce

1 1/2 Cups Jasmine Rice, Rinsed thoroughly

1 Can Light Coconut Milk

Salt - 1/2 t., Pinch

1 Cup Water

1 Avocado

Scallions, Chopped

Fresh Mango (optional side)


Marinate Shrimp - Combine olive oil, lime juice, crushed garlic, cayenne pepper, jerk seasoning, honey, a pinch of salt and pepper, and several dashes of Crystal Hot Sauce. Pour marinade into a zip-top bag; add shrimp. Seal tightly, shake to coat shrimp, and refrigerate for an hour.

Cook Rice - Combine jasmine rice, minced garlic, coconut milk, 1/2 teaspoon salt, and water in a medium pot. Bring to a boil, then reduce heat to low. Cover pot with lid and let simmer. After 30 minutes, stir in black beans, thyme, and allspice.

Cook Shrimp - While rice is cooking, prepare charcoal grill to medium-high heat. Once grill is ready, remove shrimp from marinade and grill for 1 to 1 1/2 minutes on each side. If your shrimp are small, you can use skewers or a grill pan to keep them from the coals.

To serve, mound beans and rice on plate and place whole shrimp on top. Garnish with chopped scallions and avocado. Fresh mango make a wonderful side to the spicy Caribbean flavors!