Caribbean Shrimp Bowls

Take a trip to the tropics with this gorgeous, honey-kissed shrimp bowl dinner.

Caribbean Shrimp Bowls
(sweet honey-glazed shrimp with coconut rice)
Serves 4

What you need:
For the shrimp:
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
3 tablespoons Savannah Bee Company honey (we used Orange Blossom Honey) 
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
1 jalapeño, seeded and minced
1½ pounds large shrimp, peeled and deveined
¼ cup salted butter

For the Coconut Rice:
1 tablespoon vegetable oil
1½ cups long-grain white rice
1 cup chicken broth
1 (13.5-ounce) can coconut milk
½ teaspoon salt

What to do:

1. Wash Up!

2. Make the Marinade: Combine the vegetable oil, garlic, ginger, honey, cumin, cilantro, and jalapeño.

3. Marinate the Shrimp: Place the shrimp in a bowl or large zip-top plastic bag. Pour the marinade over the shrimp, turning to coat. Cover or seal and refrigerate for 30 minutes.

4. Make the Coconut Rice: Heat the oil in a medium saucepan over medium-high heat. Add the rice and cook for 1 minute. Add the chicken broth, coconut milk, and salt. Bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes or until the liquid is absorbed. Fluff the rice with a fork.

5. Cook the Shrimp: Melt the butter in a large skillet over medium-high heat. Add the shrimp and the marinade and sauté 4 to 5 minutes or until the shrimp turn pink and are cooked through.

To Serve: Divide the rice evenly between serving bowls. Top with the shrimp, black beans, avocado, and cilantro. Serve with lime wedges.

Pro Tip: Avoid mushy, stick-to-the-bottom-of-the-pot rice by rinsing the rice before you cook it.

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