Shrimp & Plantain Power Bowl

Serves 2  |  Prep: 15 min  |  Cook: 20 min  |  Total: ~35 min

Sweet ripe plantains, smoky Jamm Jamm shrimp, black beans, and avocado over brown rice. 30 minutes, one pan, serious flavor.

Ingredients

•       ¾ lb large shrimp, peeled and deveined

•       ½ cup Jamm Jamm sauce

•       1 ripe plantain (yellow/black)

•       2 cups cooked brown rice

•       1 cup canned black beans, drained

•       1 avocado, sliced

•       1 cup red cabbage, thinly shredded

•       2 tbsp coconut oil

•       2 tbsp lime juice

•       ¼ cup fresh cilantro

•       Salt to taste

Method

1.    Marinate the shrimp: Toss shrimp with half the Jamm Jamm sauce and a pinch of salt. Let sit for 10 minutes while you prep everything else.

2.    Fry the plantains: Peel the plantain and cut on the diagonal into 1-inch coins. Heat coconut oil in a skillet over medium-high heat and fry plantains 2–3 minutes per side until deep golden and caramelized. Remove and set aside.

3.    Cook the shrimp: In the same skillet, cook marinated shrimp over high heat for 90 seconds per side until pink and slightly charred. Add remaining Jamm Jamm sauce and toss to coat. Remove from heat.

4.    Warm the beans: Add black beans to the pan over medium heat, toss in any residual sauce, and warm through for 2 minutes. Season with salt.

5.    Build the bowls: Divide brown rice between bowls. Arrange shrimp, plantains, beans, shredded cabbage, and avocado in sections. Drizzle with lime juice, garnish with cilantro, and serve immediately.

Key Tips

Tip:  Use very ripe (mostly black) plantains — their sweetness is the perfect counterpoint to the smoky habanero heat. Sub quinoa or cauliflower rice for a lower-carb version.