Montego Bay Shrimp and Bean Salad

Montego Bay Shrimp and Bean Salad

Bring the feel of white sand beaches a little closer with this tropical Jamaican-style salad!


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins
Extra Time: 15 mins
(for cooling)

Yield: 4 x 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 3/4 cup water
  • 1/2 cup light coconut milk
  • 1/2 cup uncooked rice
  • 10 oz cooked, peeled and deveined shrimp (8 - 12 oz)
  • 1 can (15 oz) blackeyed or pink beans, or 1½ cups cooked dry-packaged blackeyed or pink beans, rinsed and drained
  • 1 cup cubed fresh or bottled mango
  • 1/2 cup cubed cucumber
  • 1/4 cup chopped red bell pepper
  • 2 Tbsp thinly sliced green onions and tops
  • 1/4 cup finely chopped cilantro (1/4 - 1/2 cup)
  • 1/4 cup light coconut milk (for dressing)
  • 2 Tbsp fat-free honey-Dijon dressing (for dressing)
  • 1 1/2 tsp lime juice (for dressing)
  • 2 tsp sugar (2 - 3 tsp) (for dressing)


SALAD: Heat water and 1/2 cup coconut milk to boiling in medium saucepan; stir in rice. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, about 20 minutes. Cool.

In salad bowl, combine rice-mixture, shrimp, beans, mango, cucumber, bell pepper, onions, and cilantro. Pour Coconut Dressing over and toss.

COCONUT DRESSING: In separate container or bowl, mix together 1/4 cup coconut milk, Dijon dressing, lime juice and sugar. Makes about 1/3 cup.


Can substitute other bean varieties for blackeyed or pink beans.

Thanks to American Dry Bean Board