Quick Caribbean Prawns & Coconut Sauce
with Garlic Rice & Zesty Veggies
- Milk
- Crustaceans
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Mix things up with this delight of a dinner - which will have you cooking prawns like a pro. Our mild Caribbean jerk seasoning works a treat with the juicy prawns and creamy coconut sauce and when plated up with fluffy rice and zesty greens, you’ll be coming back for seconds… and thirds! This recipe is under 650kcal per serving.
Ingredients
3 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy)
1
Capsicum
1
Lemon
1 packet
Trimmed Green Beans
1 packet
Peeled Prawns
(Contains: Crustaceans)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coconut Milk
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
Utensils
Cooking Steps
• Finely chop garlic. Drain and rinse white rice. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. • Add white rice, the water and a generous pinch of salt. Stir, bring to the boil, then reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice capsicum. • Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans and capsicum, tossing, until tender, 4-5minutes. • Stir in lemon zest, then transfer veggies to a bowl. Season to taste and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook peeled prawns and half the mild Caribbean jerk seasoning, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer prawns to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and mild Caribbean jerk seasoning, stirring until fragrant, 1 minute. • Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Remove from heat, then stir through a squeeze of lemon juice. Season.
• Divide garlic rice between bowls. • Top with zesty veggies and Caribbean prawns. • Spoon over coconut sauce. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Caribbean jerk seasoning and creamy coconut sauce are widely praised, though some found the overall flavour mild and suggest adding chilli to boost the heat.
- Ease of prep: Most found this a quick and straightforward mid-week cook, though a few noted the multiple steps of setting aside cooked components meant some elements went cold before serving.
- Suggestions: Several reviewers recommend adding the cooked prawns back into the coconut sauce for the last few minutes to infuse more flavour. Some found the jerk seasoning quite intense and suggest using only a portion of the packet; others added extra coconut milk to balance the spices and achieve a thicker, lighter-coloured sauce. Cleaning the pan between the prawn and sauce steps helps prevent a burnt or charred flavour in the sauce.
- Leftovers: At least one reviewer enjoyed the leftover sauce the following day, and one noted the dish stretched to a second lunch for one person alongside dinner for two.
- Portions: Many reviewers felt the prawn quantity was on the small side, particularly for two or more people, and suggest doubling the prawns for a more satisfying meal. Several also noted there was too much rice relative to the other components.
