Ready for a flavor vacation? This Spicy Jerk Shrimp with Pineapple Cauliflower Rice is your one-way ticket to the Caribbean, no passport required! We’re talking succulent shrimp marinated in a bold, homemade jerk seasoning, grilled to perfection, and served over a bed of light, fluffy cauliflower rice studded with sweet pineapple, crisp peppers, and hearty kidney beans. It’s the perfect balance of sweet, spicy, and savory, all wrapped up in a healthy, low-carb package. Whether you need a stunning weeknight dinner or a vibrant meal prep solution, this recipe delivers a burst of sunshine in every single bite.
Ingredients
• For the Jerk Shrimp & Marinade
• 10 oz / 284 g Large Shrimp, peeled and deveined
• 2 tbsp / 30 ml Extra Virgin Olive Oil (EVOO)
• 2 tbsp / 30 ml Red Wine Vinegar
• 2 tbsp / 30 ml Orange Juice
• 1 tbsp / 15 g packed Brown Sugar
• 1 tbsp / 15 ml Soy Sauce
• 2 stalks Green Onions, chopped
• 1 small Jalapeno, seeded and chopped
• For the Jerk Seasoning Blend
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Dried Thyme
• 1/2 tsp Paprika
• 1/8 tsp Allspice
• 1/8 tsp Nutmeg
• 1/4 tsp Cayenne Powder
• 1/8 tsp Salt
• For the Pineapple Cauliflower Rice
• 1 tbsp / 15 ml Extra Virgin Olive Oil (EVOO)
• 1 small Green Pepper, chopped
• 1 small Jalapeno, seeded and chopped
• 1 cup / 165 g Pineapple, chopped
• 4 cups / 400 g Cauliflower Rice
• 1 tsp Garlic Powder
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1/8 tsp Cinnamon
• 1/4 cup / 60 ml Orange Juice
• 1 can (15 oz / 425 g) Red Kidney Beans, rinsed and drained
• 2 tbsp fresh Cilantro, chopped
• For Serving
• Lime Wedges
Instructions
1. Make the Marinade: In a large bowl, whisk together all the Jerk Seasoning Blend , from garlic powder to salt. Add the olive oil, red wine vinegar, orange juice, brown sugar, soy sauce, green onions, and jalapeño, stirring until everything is well combined.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, tossing to ensure each piece is completely coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, but no more than an hour.
3. Sauté the Veggies: While the shrimp marinates, heat 1 tbsp of olive oil in a large skillet or wok over medium heat. Add the chopped green pepper and jalapeño, and sauté for 3-4 minutes until they just begin to soften.
4. Build the Rice Base: Add the chopped pineapple, cauliflower rice, garlic powder, salt, black pepper, and cinnamon to the skillet. Stir everything together to distribute the seasonings evenly.
5. Simmer to Perfection: Pour in the orange juice and add the rinsed kidney beans. Continue cooking and stirring occasionally for about 10 minutes, until the cauliflower rice is tender and the liquid has been absorbed.
6. Finish the Rice: Remove the skillet from the heat and stir in the fresh, chopped cilantro for a burst of freshness. Set aside and keep warm.
7. Grill the Shrimp: Remove the shrimp from the marinade, making sure to reserve the leftover liquid. Thread the shrimp onto skewers for easy handling. Grill on a preheated outdoor grill or stovetop grill pan over medium-high heat for about 3-5 minutes per side, until pink, opaque, and slightly charred.
8. Create the 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 exactly 1 minute to ensure it’s safe to consume. Reduce the heat to low and simmer for 10 minutes, allowing it to reduce and thicken into a luscious glaze.
9. Serve and Enjoy: To assemble, spoon a generous portion of the pineapple cauliflower rice onto each plate or into meal prep containers. Top with the grilled jerk shrimp, drizzle with the warm glaze, and serve with fresh lime wedges on the side for squeezing.
Nutritional Information
• Nutrition (per serving)
• Calories: 400 kcal
• Net carbs: 46 g
• Fiber: 0 g
• Fat: 12 g
• Protein: 30 g
Pro Tips
• Don’t Over-Marinate: The acid from the vinegar and orange juice can start to ‘cook’ the shrimp if left for too long, resulting in a tough texture. Stick to a 30-60 minute marinating time for perfectly tender results.
• Get a Great Sear: For beautiful grill marks and flavor, ensure your grill or pan is fully preheated before adding the shrimp. A hot surface sears the outside quickly, locking in moisture and preventing the shrimp from overcooking.
• Meal Prep Pro: This recipe is fantastic for meal prep. Store the cauliflower rice and cooked shrimp in separate airtight containers in the fridge for up to 3 days. Keep the glaze in a small, separate container and drizzle it on after reheating.
• Control the Spice: The heat in this dish comes from the jalapeño and cayenne. For a milder version, carefully remove all seeds and white membranes from the jalapeño, or simply reduce the amount of cayenne pepper to a pinch.
FAQ
Q: How can I make this jerk shrimp less spicy
A: To control the heat, you can reduce the amount of cayenne pepper in the seasoning blend. Additionally, make sure to carefully remove all the seeds and white membranes from the jalapeños, as that’s where most of their spice is concentrated.
Q: Can I marinate the shrimp for longer than an hour
A: It is not recommended. The acid from the orange juice and vinegar in the marinade will start to ‘cook’ the shrimp, resulting in a tough texture. For the best results, marinate for 30 to 60 minutes only.
Q: Is this recipe good for meal prep
A: Absolutely! This recipe is excellent for meal prep. Store the pineapple cauliflower rice and the cooked shrimp in separate airtight containers in the refrigerator for up to 3 days. Keep the glaze in its own small container and add it after reheating.
Q: What if I don’t have a grill
A: No problem. The instructions mention you can use a stovetop grill pan as an alternative. You could also sauté the shrimp in a large skillet over medium-high heat for 2-3 minutes per side until they are pink and cooked through.
