Jerk Prawns with Coconut Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g raw king prawns, peeled
- 2 tbsp jerk seasoning paste
- 1 lime
- 300 g long grain rice
- 200 ml coconut milk
- 3 spring onions
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 28.4 g
- Carbohydrate
- 63.2 g
- of which sugars
- 2.5 g
- Fat
- 12.2 g
- of which saturates
- 9.4 g
- Fibre
- 2.6 g
- Salt
- 1.06 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 simmer it in the coconut milk and 300ml water for 12 minutes, or until tender and the liquid is absorbed.
- 2
Meanwhile, toss the king prawns with the jerk seasoning paste, crushed garlic cloves and the juice of the lime.
- 3
Heat a large frying pan over a high heat and fry the prawns for 2-3 minutes, turning once, until they turn pink and opaque all the way through.
- 4
Fork the sliced spring onions through the coconut rice.
- 5
Serve the jerk prawns on the coconut rice straight away, while the prawns are hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.