Jamaican Jerk Shrimp with ‘Rice’ and Pea

Jon and I fell in love with the deliciously spicy flavours of Jerk chicken when we were in Jamaica last year. So tonight we bring those bold punch you in the face flavours (toned down a little as I can’t handle too much spice!) to this shrimp dish. And we are keeping it low carb by making CAULIFLOWER rice. Let’s call it our untraditional twist on a classic!

Jamaican Jerk Shrimp with ‘Rice’ and Pea (makes servings):

Jerk Seasoning:

½ tsp garlic powder

½ tsp paprika

¼ tsp onion powder
¼ tsp dried thyme

¼ tsp cayenne pepper
tsp allspice
tsp nutmeg
tsp sea salt


18 oz large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp fresh squeezed orange juice
1 tbsp brown sugar, packed
1 tbsp soy sauce (or coconut aminos if you’re going soy/gluten/wheat free)
2 tbsp green onions, chopped
1 tbsp jalapeño, seeded and finely chopped

‘Rice’ and Pea:

1 tsp coconut oil
1 green bell pepper, chopped (about 1 cup)
1 jalapeño, seeded and finely chopped
400g cauliflower rice (a whole cauliflower made about 600g so you will have some for another day!)
1 tsp garlic powder
¼ tsp sea salt
¼ tsp pepper
¼ cup fresh squeezed orange juice
150g red kidney beans (canned, drained)
1/4 cup cilantro, chopped

1) Combine all spices/seasoning ingredients into a bowl and set aside. Combine the olive oil, red wine vinegar, orange juice, brown sugar, soy sauce, green onions, jalapeño and jerk seasoning in a bowl or ziplock bag. Add the shrimp and marinate for about 30 minutes in the fridge.

2) To make the cauliflower rice, pulse for 5 sec intervals in a food processor (don’t fill the food processor more than 3/4 full at a time for best results) until a small rice like crumble texture is achieved. To cook the ‘rice’ heat 1 tsp coconut oil in a large pan over medium heat. Add bell pepper and jalapeño and sauté until tender (about 2-3 minutes). Then add the cauliflower rice and stir in garlic powder, salt, pepper and orange juice. Cook for about 3 minutes then add the kidney beans, cooking an additional 2 minutes. Remove from heat and mix in chopped cilantro. Add in some tabasco here if you like it extra spicy or additional seasoning if needed.

3) Heat a cast iron skillet (or regular fry pan if you don’t have one) over medium-high heat and cook the shrimp on one side for about 2-3 mins then flip and continue cooking until they turn pink but don’t curl up too much (max 3 mins). Reduce the rest of the marinade by putting in a small pot and simmering for 10 mins. Drizzle the shrimp with glaze to serve and enjoy with ‘rice’ and pea and a side of greens! If you have a BBQ grill the shrimp on skewers for an even better effect 🙂

Macronutrient Breakdown (per serving-1 serving):





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