This gluten-free Caribbean shrimp and rice recipe is fast, easy, filling, and oh so tasty. Perfect for a summer meal.

• 1 medium ripe avocado, peeled and pitted
• 1/3 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1 medium mango, peeled and cubed
• 1/2 cup salsa
• 2 cups rice
• 1 pound cooked shrimp

(If using uncooked shrimp, after tossing shrimp with seasoning, heat 1 tablespoon canola oil in large skillet over medium-high. Add shrimp. Cook 2-3 minutes until pink.)

• 1 teaspoon Caribbean jerk seasoning OR Old Bay seasoning
• 2 green onions, sliced
• Lime wedges

In a small bowl, mash avocado. Add sour cream and salt until smooth. Refrigerate.

Prepare rice according to package directions.

In a small saucepan, combine beans, pineapple, mango and salsa. Heat through, about 5 minutes. Stirring occasionally.

Toss cooked shrimp with seasoning. Add to saucepan. Cook until shrimp are heated through, about 5 minutes.

Divide rice among 4 bowls. Top with shrimp mixture and green onions.

Serve with avocado cream and lime wedges.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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