Caribbean Spiced Prawns and Easy Rice
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Caribbean Spiced Prawns and Easy Rice

Caribbean Spiced Prawns and Easy Rice

with Charred Corn and Kiwi Salsa

This delicious Caribbean Spiced Prawns and Easy Rice has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time25 minutes


serving amount

1 pouch(es)

Steamed Brown Basmati Rice

1 unit(s)


1 unit(s)

Red Chilli

1 unit(s)


2 unit(s)

Garlic Clove

160 grams


150 grams

King Prawns

(Contains Crustaceans)

1 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Salsa

1 tbsp

Olive Oil for the Salsa

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2023 kJ
Energy (kcal)483 kcal
Fat17.8 g
of which saturates7 g
Carbohydrate59.8 g
of which sugars22.4 g
Protein17.4 g
Salt3.51 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Bowl


Cook the Rice

Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.

Cook the rice according to pack instructions.

Time to Salsa

Meanwhile, peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.

Zest and halve the lime.

Pop the kiwi and chilli (add less if you'd prefer things milder) into a medium bowl. Squeeze in half the lime juice, then add the sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, mix together, then set aside.

Peel and grate the garlic (or use a garlic press).

Char the Corn

Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.

Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Transfer the charred corn to a bowl. Set aside. 

Cook the Prawns

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Wipe out the (now empty) frying pan, then put back on medium-high heat with a drizzle of oil.

Once hot, add the prawns, garlic and Carribean style jerk. Stir-fry for 2-3 mins.

Finishing Touches

Add the charred corn, tomato puree, veg stock paste and water for the sauce (see pantry for amount) to the prawns. 

Bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Remove the pan from the heat. Stir in the mango chutney and butter (see pantry for amount) until melted. Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.


Share the rice between bowls. 

Spoon over the Caribbean style prawns, spooning over any remaining sauce from the pan.

Serve the kiwi salsa alongside. Sprinkle with the lime zest to finish.