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These jerk shrimps with coconut rice and peas recipe work well for every meal you can imagine. African recipe.

Jerk Shrimp With Coconut Rice and Peas recipe

Jerk Shrimp With Coconut Rice and Peas recipe
Course Main
Cuisine African
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8


For the coconut rice and peas:

  • 2 tbsp vegetable oil
  • 2 large onions , finely chopped
  • 1 tsp all spice
  • 1 tsp garlic puree
  • 6 thyme sprigs
  • 2 bay leaves
  • 600 (1.3lb) basmati rice
  • 400 g (14oz) tin of black-eyed beans or kidney beans, drained and rinsed
  • 700 ml (2.9 cups) chicken or vegetable stock
  • 400 ml (1.6 cup) coconut milk
  • Salt to taste
  • Chilli flakes to taste

For the jerk shrimp:

  • 32 large red shrimp
  • 2 tbsp jerk seasoning paste


  • Chopped pineapple or mango
  • Chopped pickled chilli
  • Sliced avocado or guacamole
  • Chopped coriander (cilantro)
  • Fried plantain (optional)


  • Heat the oil in non-stick pan and add in onion and 3 tbsp of water, stir and fry for about 7 mins until softened.
  • Add in the all spice, garlic puree, thyme sprigs and bay leaves and fry for about 30 secs.
  • Then add in rice and stir constantly until rice is coated.
  • Transfer the rice mixture in to a rice cooker, add in the black- eyed beans, stock and coconut milk, mix well, season with salt and cook according to your rice cookers instructions.
  • Heat up the grill to are medium heat. If using a bbq, then fire up the bbq till the coals are medium hot.
  • Oil the grill plate and place the shrimps on a griddle on the hot grill (or barbeque) and grill them for 2-3 mins on each side until they are cooked through and transfer them to a plate.
  • Serve the Jerk prawns with some coconut rice and peas and topping as preferred.