Sometimes, the best meals come together in a flash yet leave a lasting impression. This Caribbean Jerk Shrimp with Cauliflower Rice is exactly that kind of dish—vibrant, fresh, and packed with a punch of flavor that fills your kitchen with warmth and excitement.
I remember the moment I first took a bite—bright spices hit my tongue, smoky and fiery, yet balanced by the zesty lime and fresh cilantro. The cauliflower rice was light and fluffy, a perfect bed for the spicy shrimp that seemed to dance with every chew. The crunch of tender bell peppers and the subtle sweetness of caramelized onions created a symphony of textures that made me pause and savor each mouthful. It was a quick meal, but it felt like a mini island getaway on a busy weekday evening.
- Bold jerk seasoning brings a vibrant, spicy kick that awakens your taste buds.
- Cauliflower rice offers a light, healthy twist without sacrificing satisfaction.
- Colorful peppers and fresh cilantro add brightness and texture.
- Ready in just about 30 minutes, making it ideal for busy nights.
- Balances heat and freshness for a perfectly rounded meal.
If you’re hesitant about cooking shrimp or cauliflower rice, don’t worry—this recipe is straightforward and forgiving. The shrimp cooks quickly, and the cauliflower absorbs flavors beautifully without turning mushy. It’s a dish that invites you to enjoy cooking as much as eating.
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Caribbean Jerk Shrimp with Cauliflower Rice
- Total Time: 30 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 large shrimp, peeled and deveined
2 tablespoons 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 yellow bell pepper, finely diced
1 small onion, finely diced
2 cloves garlic, minced
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 jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
While the shrimp marinates, prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they reach a rice-like texture. Set aside.
Heat the coconut oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and yellow bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the cauliflower rice to the skillet, stirring well to combine with the vegetables. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Season with salt and black pepper to taste. Remove from heat and stir in half of the chopped cilantro and the lime juice. Cover and keep warm.
In a separate large skillet, heat the olive oil over medium-high heat. Add the jerk-seasoned shrimp in a single layer and cook for 2-3 minutes on each side until the shrimp are opaque and cooked through.
Divide the cauliflower rice among four plates and top each with the cooked jerk shrimp.
Garnish with the remaining chopped cilantro and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I use frozen shrimp? Yes, just be sure to thaw them completely and pat dry before seasoning to get the best texture.
Is cauliflower rice a good substitute for regular rice? Absolutely! It keeps the meal light and low-carb without missing out on the comforting rice-like feel.
How spicy is the jerk seasoning? It has a medium heat level, but you can adjust the amount or add a pinch of sugar to mellow it if preferred.
Can I prepare this in advance? You can marinate the shrimp ahead and keep the cauliflower rice ready to toss, making dinner even quicker on a busy day.
Give this recipe a try and bring a taste of the Caribbean to your table tonight. You might just find yourself craving it again soon!