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15-Minute Jerk Prawn and Coconut Rice Bowl
Plump king prawns tossed in bold jerk seasoning meet warm coconut rice in this lightning-fast bowl. You'll sear the seafood until just pink, then fold in tender kidney beans and a splash of chili sauce for a hearty, warming base. A final squeeze of fresh lime juice cuts right through the richness, brightening up the whole dish. It's the kind of satisfying, flavor-packed meal that proves you don't need hours at the stove to eat well.
Ingredients
- 1 tbsp flavourless oil
- 150g pack raw peeled king prawns
- 1½ tbsp jerk seasoning
- 400g can kidney beans in chilli sauce
- 250g pouch coconut rice
- ½ lime, cut into wedges
Instructions
- 1Warm the oil in a large frying pan over medium-high heat. Add the raw peeled king prawns and jerk seasoning, cooking for 1 to 2 minutes until they just start to turn pink. Don't overcook them here, as they'll continue cooking when the rice is added.
- 2Drain the kidney beans, reserving 3 tablespoons of the chili sauce. Stir the drained beans, reserved chili sauce, and the pouch of coconut rice into the pan with the prawns.
- 3Fry everything together for 3 to 4 minutes until heated through. Season with salt to taste, divide between two bowls, and finish with a squeeze of fresh lime juice.
Notes
- Swap: If you can't find coconut rice pouches, use standard pre-cooked jasmine or basmati rice and a splash of coconut milk.
- Storage: Keeps in the fridge for up to 2 days in an airtight container.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of water so the rice doesn't dry out.