Jerk prawns with coconut rice
Spicy, smoky prawns with fluffy coconut rice and a squeeze of lime.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Cooked king prawns, frozen500 g
- Jerk seasoning paste50 g
- Basmati rice300 g
- Coconut milk (tin)1 tin
- Limes2 limes
- Spring onions1 bunch
- Peppers1 pepper
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Shellfish.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice in a pan with the coconut milk, a pinch of salt and enough water to cover by 1 cm. Bring to the boil, cover and cook on a low heat for 15 minutes.300 g basmati rice1 tin coconut milk
- Defrost the prawns in cold water, drain and pat dry, then toss with the jerk paste. Slice the pepper and fry in a little oil over a medium-high heat for 4 minutes. Add the prawns and cook for 3 minutes, until hot all the way through.500 g cooked king prawns, frozen50 g jerk seasoning paste1 pepper
- Fluff the rice and serve the prawns on top, with sliced spring onions and the limes cut into wedges.2 limes1 bunch spring onions
Stir a little lime zest through the rice right before serving.
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