Island Shrimp and Rice

Original Juan

"Talk about amazing! The rice is so flavorful!"
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. In a gallon sized storage bag, combine the shrimp, olive oil, 1/4 cup of the lime juice, 1/4 cup of the pineapple juice and the Pain is Good Batch #114 Jamaican Style Hot Sauce.
  2. Seal the bag tightly and refrigerate for 2 hours.
  3. To prepare the rice, bring the broth and remaining juices to a boil in a small pot.
  4. Add the rice and the cilantro and lower the heat to a simmer.
  5. Cover for 20-25 minutes and serve hot with the shrimp.
  6. To prepare the shrimp, skewer the shrimp evenly on 4 metal skewers.
  7. Grill them for 3-4 minutes on each side, turning once, until cooked through.
  8. Serve over the top of the steamed rice.


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