Caribbean Jerk Shrimp with Cauliflower Rice
 
 
Serves: 4 Servings
Ingredients
  • 10 oz. large shrimp, peeled and deveined
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp fresh squeezed orange juice
  • 1 Tbsp brown sugar, packed
  • 1 Tbsp reduced-sodium soy sauce (green top)
  • 2 Tbsp green onions, chopped
  • 1 Tbsp jalapeño, seeded and finely chopped
  • Lime wedges, if desired
For the Jerk Seasoning:
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. dried thyme
  • ½ tsp. paprika
  • ⅛ tsp. allspice
  • ⅛ tsp. nutmeg
  • ¼ tsp. cayenne pepper
  • ⅛ tsp. sea salt
For the Cauliflower Rice:
  • 1 Tbsp olive oil
  • 1 green bell pepper, chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 cup fresh pineapple, chopped
  • 4 cups cauliflower rice
  • 1 tsp. garlic powder
  • ¼ tsp. sea salt
  • ¼ tsp. pepper
  • ⅛ tsp. cinnamon
  • ¼ cup fresh squeezed orange juice
  • 1 (15 oz) can no-salt-added red kidney beans
  • 2 Tbsp cilantro, chopped
Instructions
  1. To make the marinade, in a medium bowl whisk together olive oil, red wine vinegar, orange juice, brown sugar, soy sauce, green onions, jalapeño and jerk seasoning. Add shrimp to the bowl and allow them to marinate for about 30 minutes.
  2. *Note: if using wooden skewers for the shrimp make sure they soak in water for about 30 minutes as well.
  3. To make the cauliflower rice, heat a large skillet over medium heat and drizzle in olive oil. Add bell pepper, jalapeño and pineapple and sauté until tender, about 3 to 5 minutes. Then add cauliflower rice and stir in garlic powder, salt/pepper, cinnamon, orange juice. Cook for about 5 minutes then add the kidney beans, cooking an additional 2 minutes. Remove from heat and mix in chopped cilantro.
  4. Thread shrimp onto soaked wooden skewers (reserving the marinade) and grill, covered, over medium heat for about 4 to 6 minutes until shrimp are opaque and cooked through, turning once.
  5. In a small bowl, bring the reserved marinade to a boil over medium-high heat. Reduce heat and simmer, uncovered, for about 10 minutes.
  6. Brush glaze over top of the grilled shrimp skewers and serve over cauliflower rice with lime wedges. Enjoy!
Nutritional Information
Serving Size: ¼th recipe • Calories: 324 • Fat: 12.6 g • Saturated Fat: 0.8 g • Carbs: 35.9 g • Fiber: 10.7 g • Protein: 23.9 g • Sugar: 10.5 g • WW Freestyle Points: 4
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/caribbean-jerk-shrimp-with-cauliflower-rice/