Jerk Prawns With Coconut Rice Zingy Mango Salsa Food

JERK SHRIMP WITH COCONUT CAULIFLOWER RICE AND MANGO SALSA

Steps:

• Jerk Seasoning: Mix all the spices together and store in a sealed container.
• Preheat oven to 400 degrees. Drain, rinse and dry a can of chickpeas and place on a large baking sheet with oil and jerk seasoning. Mix well and bake for 20 minutes or until crispy.
• Peel and cut mango or pineapple into small dices. In a small bowl mix with lime juice, cilantro or mint, jalapeno or pepper flakes, and salt. Place in the refrigerator until ready to serve.
• Add a 12oz bag of frozen cauliflower rice into a skillet with oil over medium heat. Cook for a couple minutes for water to steam off. Then add coconut milk and salt to taste. If you have coconut flakes you can add some in. Bring to a low boil, then remove from heat. If using fresh cauliflower rice, add to a skillet with oil over medium heat and add coconut milk. Cook until heated through and turn off the heat.
• Peel, de-vein shrimp and mix with oil and jerk seasoning. Once chickpeas are done roasting you can remove them and place shrimp in a single layer on the baking sheet. Roast at 375 for 8 minutes or until shrimp is no longer opaque. Or cook shrimp on a skillet over medium high heat, don't over crowd pan. Cook for about a minute or 2 on each side, until no longer opaque. Remove and place on top of cauliflower rice. Serve with chickpeas and mango salsa.

JERK PRAWN & COCONUT RICE BOWLS

Steps:

• Heat 1 tbsp flavourless oil in a large frying pan. Add the prawns and the jerk seasoning, and cook for 1-2 mins. Drain the beans, reserving 3 tbsp of the chilli sauce.
• Add the beans to the pan along with the reserved sauce and the coconut rice. Fry for 3-4 mins, then season with salt to taste and spoon into two bowls to serve.

SPICY JERK PRAWN & MANGO TACOS WITH COCONUT DRESSING

Steps:

• Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
• Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
• Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
• To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.