Sometimes, you just need a meal that bursts with flavor but doesn’t weigh you down. This Caribbean Jerk Shrimp with Cauliflower Rice fits that craving perfectly. It’s vibrant, spicy, and fresh all at once—a dish that feels like a quick getaway to the islands right from your kitchen.
One evening, I remember the moment this dish truly won me over. The spicy scent of jerk seasoning sizzling in the pan filled the air, mingling with the sweet aroma of sautéed bell peppers and garlic. I could almost hear the distant waves as I stirred the fluffy cauliflower rice, the lime juice adding that perfect zing just before plating. When I took my first bite, the shrimp’s bold heat was perfectly balanced by the light, citrusy rice beneath it. That sharp contrast of flavors and textures made me pause and savor every mouthful—it’s the kind of meal that turns any ordinary night into something special.
- Bright, bold flavors inspired by authentic Caribbean spices
- Low-carb and packed with fresh veggies, perfect for healthy eating
- Quick to prepare, making it ideal for busy weeknights
- A colorful plate that’s as pleasing to the eye as to the palate
- Versatile enough to enjoy as a main dish or with sides for sharing
If you’re new to cooking with cauliflower rice or jerk seasoning, don’t worry—this recipe makes it approachable and approachable flavorsome. The balance of spice and freshness will ease you right in.
Print
Caribbean Jerk Shrimp with Cauliflower Rice
- Total Time: 30 minutes
- Yield: 4 1x
Description
A vibrant and flavorful Caribbean-inspired dish featuring spicy jerk-seasoned shrimp served over light and fluffy cauliflower rice. Perfect for a low-carb, healthy meal packed with bold spices and fresh ingredients.
Ingredients
1 pound raw shrimp, peeled and deveined
2 tablespoons Caribbean jerk seasoning
1 tablespoon olive oil
1 medium head cauliflower, grated or processed into rice-sized pieces (about 4 cups)
1 tablespoon coconut oil
1 small red bell pepper, finely diced
1 small yellow bell pepper, finely diced
1/2 medium red 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 Caribbean jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from skillet and set aside.
In the same skillet, add 1 tablespoon coconut oil. Once melted, add the minced garlic, diced red onion, and diced red and yellow bell peppers. Sauté for 3-4 minutes until vegetables are softened.
Add the cauliflower rice to the skillet with the sautéed vegetables. Stir well to combine and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Season the cauliflower rice with salt and black pepper to taste. Remove from heat and stir in the chopped cilantro and lime juice.
Divide the cauliflower rice among four plates. Top each serving with the cooked jerk shrimp.
Serve immediately and enjoy your Caribbean Jerk Shrimp with Cauliflower Rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I make this recipe ahead of time? Yes, you can prepare the shrimp and cauliflower rice separately and store them in airtight containers in the fridge for up to three days. Reheat gently to keep textures intact.
Is this recipe suitable for a low-carb diet? Absolutely. Using cauliflower rice keeps it light and carb-friendly without sacrificing flavor.
Can I adjust the spice level? Definitely. If you prefer milder heat, reduce the amount of jerk seasoning or choose a less spicy blend.
What can I serve alongside this dish? It pairs wonderfully with a crisp green salad or steamed vegetables for a well-rounded meal.
Ready to bring some island vibes to your dinner table? Save this recipe, print it out, and let those vibrant spices inspire your next meal.