Preparation Time: 30 minutes Cooking Time: 40 minutes Servings: 8
Ingredients
For the Jerk Shrimp & Marinade
- 10 oz (approx. 283.5 g) Large Shrimp, peeled and deveined
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- 2 tbsp Red Wine Vinegar
- 2 tbsp Orange Juice
- 1 tbsp packed Brown Sugar
- 1 tbsp Soy Sauce
- 2 stalks Green Onions, chopped
- 1 small Jalapeno, seeded and chopped
Jerk Seasoning Blend
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 0.25 tsp Dried Thyme
- 0.5 tsp Paprika
- 0.125 tsp Allspice
- 0.125 tsp Nutmeg
- 0.25 tsp Cayenne Powder
- 0.125 tsp Salt
For the Cauliflower Rice
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- 1 small Green Pepper, chopped
- 1 small Jalapeno, seeded and chopped
- 1 cup Pineapple, chopped
- 4 cups Cauliflower Rice
- 1 tsp Garlic Powder
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
- 0.125 tsp Cinnamon
- 0.25 cup Orange Juice
- 1 (15 oz / approx. 425 g) can Red Kidney Beans, rinsed and drained
- 2 tbsp fresh Cilantro, chopped
For Serving
- Lime Wedges
Directions
- Prepare the Marinade: In a large bowl, whisk together all ingredients for the Jerk Seasoning Blend (from Garlic Powder to 0.125 tsp Salt). To this bowl, add all the Jerk Shrimp & Marinade ingredients (EVOO, Red Wine Vinegar, Orange Juice, Brown Sugar, Soy Sauce, Green Onions, and Jalapeno). Stir well to combine.
- Marinate Shrimp: Add the 10 oz (283.5 g) of shrimp to the marinade and toss to coat them completely. Cover the bowl and refrigerate for 45 minutes.
- Prepare Cauliflower Rice: While the shrimp is marinating, heat 1 tbsp of EVOO in a large skillet over medium heat. Add the chopped Green Pepper and the small, chopped Jalapeno. Sauté for 3-4 minutes until they begin to soften.
- Cook Rice: Add the 1 cup chopped Pineapple, 4 cups Cauliflower Rice, 1 tsp Garlic Powder, 0.25 tsp Salt, 0.25 tsp Black Pepper, and 0.125 tsp Cinnamon to the skillet. Stir to combine.
- Simmer Rice: Pour in the 0.25 cup Orange Juice and add the drained Red Kidney Beans. Continue to cook, stirring occasionally, for about 10 minutes, or until the cauliflower rice is tender and everything is warmed through.
- Finish Rice: Remove the skillet from the heat and stir in the 2 tbsp of fresh chopped Cilantro.
- Cook Shrimp: Remove the shrimp from the marinade, reserving the leftover liquid. Thread the shrimp onto skewers. Grill them on an outdoor grill or a stovetop grill pan over medium-high heat for approximately 5 minutes per side, or until the shrimp are pink and fully cooked.
- Prepare Glaze: Pour the reserved marinade into a small saucepan. Bring it to a full rolling boil over medium-high heat and let it boil for 1 complete minute. Reduce the heat to low and let it simmer for 10 minutes, allowing it to thicken into a glaze.
- Serve: To serve, add a portion of the cauliflower rice to the bottom of your containers or plates. Top with the grilled shrimp and spoon the warm glaze over the shrimp. Finish with a few lime wedges on the side.
Nutrition (per serving)
- Calories: 400 kcal
- Net carbs: 46 g
- Fiber: 0 g
- Fat: 12 g
- Protein: 30 g
