Jamaican Pepper Shrimp Rice Bowl with Lime
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Ingredients
- 500 g raw tiger prawns, peeled
- 2 scotch bonnet chilli
- 2 garlic cloves
- 2 lime
- 300 g long grain rice
- 2 spring onions
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 27.3 g
- Carbohydrate
- 61.6 g
- of which sugars
- 1.2 g
- Fat
- 1.6 g
- of which saturates
- 0.5 g
- Fibre
- 2.3 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the rice and cook in plenty of boiling water for 10-12 minutes, then drain.
- 2
Finely chop the scotch bonnet chillies and crushed garlic, and mix with the juice of 1 lime.
- 3
Toss the tiger prawns in the chilli mixture and leave to sit for 5 minutes.
- 4
Fry the prawns in a hot pan for 3-4 minutes, turning often, until they turn pink and opaque all the way through.
- 5
Serve the peppered prawns over the rice with the sliced spring onions and the remaining lime cut into wedges.
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