When the week drags on, I crave something vivid, something that shakes up the usual dinner lineup. This Caribbean Jerk Shrimp with Cauliflower Rice delivers exactly that—a burst of spice and freshness that feels like a mini vacation on a plate.
Last week, after a long day, I tossed the shrimp in the jerk seasoning and let the spices cling to every piece. As they sizzled in the pan, the warm aroma of allspice, thyme, and smoky heat filled the kitchen. The colors of the diced peppers and fragrant cilantro brought the skillet to life, bright and inviting. When I finally took that first bite, the spicy shrimp paired with the light, fluffy cauliflower rice tasted like a perfect harmony of bold and gentle flavors. It was the kind of meal that made me pause, savor, and smile—comfort and excitement rolled into one.
- Quick to prepare, with a total time under 30 minutes
- Light and healthy, using cauliflower rice instead of grains
- Packed with bold Caribbean spices for a flavorful kick
- Perfect balance of protein and veggies in one skillet
- Simple ingredients that come together effortlessly
If you’re wondering about spice level, it’s lively but not overwhelming—just enough to awaken your taste buds without stealing the show. And the brightness from lime juice and fresh cilantro adds a refreshing finish that keeps you coming back for more.
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Caribbean Jerk Shrimp with Cauliflower Rice
- Total Time: 25 minutes
- Yield: 4
Description
A flavorful and healthy Caribbean-inspired dish featuring spicy jerk-seasoned shrimp served over light and fluffy cauliflower rice. Perfect for a quick weeknight dinner with bold island flavors.
Ingredients
1 pound raw shrimp, peeled and deveined
2 tablespoons Caribbean jerk seasoning
1 tablespoon olive oil
1 medium head cauliflower, riced (about 4 cups)
1 tablespoon coconut oil
1 small red bell pepper, finely diced
1 small green bell pepper, finely diced
2 cloves garlic, minced
1/2 cup yellow onion, finely diced
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt, to taste
Black pepper, to taste
Instructions
In a medium bowl, toss the shrimp with the Caribbean jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.
In the same skillet, add coconut oil and reduce heat to medium. Add the diced onion, red bell pepper, green bell pepper, and garlic. Sauté for 4-5 minutes until vegetables are softened.
Add the riced cauliflower to the skillet with the sautéed vegetables. Stir well to combine and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Season the cauliflower rice with salt and black pepper to taste. Stir in the lime juice and chopped cilantro.
Return the cooked shrimp to the skillet and gently toss with the cauliflower rice mixture to combine and warm through for 1-2 minutes.
Serve the Caribbean jerk shrimp over the cauliflower rice immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
FAQ
Can I make this dish ahead of time? Yes, you can prepare the shrimp and cauliflower rice separately and combine them just before serving. Store leftovers in an airtight container for up to three days.
Is this recipe suitable for those watching carbs? Absolutely. The cauliflower rice is a great low-carb alternative to traditional rice, keeping the dish light and satisfying.
What if I don’t like spicy food? You can adjust the amount of jerk seasoning used or choose a milder blend to suit your taste.
Can I swap shrimp for another protein? Definitely. Chicken or firm tofu would work well with the same seasoning and cooking method.
Ready to bring a little island magic to your dinner table? This Caribbean Jerk Shrimp with Cauliflower Rice is waiting to be your new weeknight favorite.