Jerk Shrimp Poke Bowl

with juicy pineapple

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Eggs, Wheat, Shellfish, Soy, Tree Nuts

A note about serious food allergies

In Your Box (serves 2)

  • Info
    5⅖ fl. oz. Coconut Milk
  • ¾ cup Jasmine Rice
  • 1 Lime
  • Info
    8 oz. Shrimp
  • 3 oz. Pineapple Chunks
  • Info
    2 fl. oz. Starport Jerk Sauce
  • Info
    1 oz. Mayonnaise
  • Info
    ½ oz. Crispy Jalapeños
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • 2 Medium Pots
  • 1 Colander
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Make the Rice

    Make the Rice

    If needed, stir coconut milk to recombine. Bring a medium pot with rice, ¾ cup water, coconut milk, and ¼ tsp. salt to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 15-18 minutes. Remove from burner and rest 5 minutes. Fluff grains with a fork and keep warm. Some coconut fat may rise near surface of rice; stir gently to reincorporate for creamy rice. While rice cooks, bring another pot with lightly salted water to boil.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Zest and halve lime. Quarter one half and juice remaining half. Pat shrimp dry.

  • Step 3 - Poach the Shrimp

    Poach the Shrimp

    Once water is boiling, add shrimp and reduce heat to medium. Cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-4 minutes. Drain in a colander. Return to pot and stir in jerk sauce and pineapple. Bring to a boil and immediately remove from burner.

  • Step 4 - Make the Sauce

    Make the Sauce

    Combine mayonnaise, ½ tsp. lime zest, and 1 tsp. lime juice in a mixing bowl.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with sauce, crispy jalapeños (to taste), and lime wedges. Bon appétit!