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5 from 6 votes

Caribbean Jerk Shrimp with Cauliflower Rice

Kick off summer with this delicious Caribbean Jerk Shrimp with Cauliflower Rice that is healthy, super flavorful, and perfect for weekly meal prep!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: Jamaican
Keyword: Caribbean Jerk Shrimp
Servings: 4

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 honey or other sugar substitute
  • 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:

  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/2 tsp paprika
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 1/8 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
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/8 tsp cinnamon
  • 1/4 cup fresh squeezed orange juice
  • 1 (15 oz) can no-salt-added red kidney beans
  • 2 Tbsp cilantro chopped

Instructions

  • To make the marinade, in a medium bowl whisk together olive oil, red wine vinegar, orange juice, honey, soy sauce, green onions, jalapeño and jerk seasoning. Add shrimp to the bowl and allow them to marinate for about 30 minutes.
  • *Note: if using wooden skewers for the shrimp make sure they soak in water for about 30 minutes as well.
  • 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.
  • 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.
  • In a small bowl, bring the reserved marinade to a boil over medium-high heat. Reduce heat and simmer, uncovered, for about 10 minutes.
  • Brush glaze over top of the grilled shrimp skewers and serve over cauliflower rice with lime wedges. Enjoy!

Nutrition

Serving: 1/4th of recipe | Calories: 324kcal | Carbohydrates: 35.9g | Protein: 23.9g | Fat: 12.6g | Saturated Fat: 0.8g | Sodium: 733.1mg | Fiber: 10.7g | Sugar: 11.4g