Jerk prawn & coconut rice bowls 2016

Jerk prawn & coconut rice bowls

  • 1
  • 2
  • 3
  • 4
  • 5
(31 ratings)

Prep: 2 mins Cook: 6 mins


Serves 2

With just four ingredients and a matter of minutes you can cook up a filling coconut rice bowl with king prawns - simple, speedy, nice and spicy!

Nutrition and extra info

Nutrition: per serving

  • kcal531
  • fat14g
  • saturates5g
  • carbs62g
  • sugars11g
  • fibre13g
  • protein29g
  • salt2.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 150g pack raw peeled king prawns
  • 1 ½ tbsp jerk seasoning
  • 400g can kidney beans in chilli sauce
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 250g ready-cooked pouch coconut rice


  1. Heat 1 tbsp flavourless oil in a large frying pan. Add the prawns and the jerk seasoning, and cook for 1-2 mins. Drain the beans, reserving 3 tbsp of the chilli sauce.

  2. Add the beans to the pan along with the reserved sauce and the coconut rice. Fry for 3-4 mins, then season with salt to taste and spoon into two bowls to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th May, 2020
Quick, easy, delicious. Just use the whole can of kidney beans and the juices. Serve with a good dollop of sour cream in the middle!
thecherub's picture
30th Oct, 2018
Oh my goodness, what a simple and quick recipe! It turned out really well, although I did follow advice below and did not drain the kidney beans! highly recommend this and I will be making it again - perfect after a long hard day at work! Served with with a side salad, just because I wanted something fresh and crunchy with it too.
8th Sep, 2017
I rarely leave a review but felt I had too for this recipe. It's s tasty and so quick, you couldn't even order a take away in the time it took to cook. I used cooked and peeled prawns as that was all I had and served it with crusty bread. Will definitely do again.
15th Aug, 2017
This was brilliant and so quick! We added chorizo too which we loved. Definitely put all the chilli sauce in from the kidney beans - it wasn't too spicy for us even with the added chorizo.
16th May, 2017
This was a delicious midweek meal! Perfect for those evenings you really, really don't have time to cook. As the comments before, I wouldn't bother draining away the chilli sauce or reserving 3tbsp, just pour the lot in. It wasn't too hot at all, just pleasantly flavoursome. Delicious.
28th Mar, 2017
Absolutely love this, it's fast becoming one of my favourite meals, spicy and filling. One thing I will say is I used all of the juice out of the tin of beans otherwise it's quite dry.
17th Mar, 2017
I use plain kidney beans and use all of the sauce as it's quite dry with only a few spoons of sauce. I also add a bit of coconut cream as it it spicy. Delicious quick meal
8th May, 2020
Hi may be a silly question but do you boil the Coconut rice before you put it in the pan?
lulu_grimes's picture
12th May, 2020
Hi Ash, There's no such thing as a silly question. The rice is already cooked so you can use it as it is. I will make this more clear in the recipe so thank you for pointing this out. Lulu
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?