There’s something about the smell of spices sizzling in a pan that instantly transports me. This Caribbean Jerk Shrimp with Cauliflower Rice does just that—bringing a burst of island warmth to any ordinary evening. It’s easy to prepare, yet the bold flavors make it feel like a special occasion. The shrimp cook up tender and spicy, while the cauliflower rice stays light and fragrant, perfectly balancing the heat.
I remember the first time I made this dish. The moment the jerk seasoning hit the pan, my kitchen filled with smoky, spicy aromas that made my mouth water. As the shrimp sizzled, I stirred the colorful peppers and cauliflower rice, watching the vibrant reds and yellows come together with the fresh green cilantro and a squeeze of lime. Each bite was a little celebration—zesty, fresh, and comforting all at once. It was the perfect antidote to a stressful day, a simple way to feel a little festive without leaving home.
Why You’ll Love It:
– Bold Caribbean spices that wake up your taste buds instantly
– Light, low-carb cauliflower rice that feels indulgent yet healthy
– Quick to make—ready in just about 30 minutes
– Perfect balance of heat, freshness, and texture
– Easily adaptable for a weekday dinner or a casual gathering
If you’re worried about the spice level, this recipe is flexible. You can dial down the heat or add more lime and cilantro to brighten the flavors. It’s a dish that welcomes your tweaks and still delivers on taste.
PrintCaribbean Jerk Shrimp with Cauliflower Rice
A flavorful and spicy Caribbean-inspired dish featuring succulent jerk-seasoned shrimp served over light and fluffy cauliflower rice. Perfect for a low-carb, healthy meal with bold island flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons jerk seasoning
1 tablespoon olive oil
1 medium head cauliflower, riced (about 4 cups)
1 tablespoon coconut oil
1 small red bell pepper, finely diced
1 small yellow bell pepper, finely diced
2 cloves garlic, minced
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Instructions
In a medium bowl, toss the shrimp with the jerk seasoning until evenly coated. Set aside to marinate for 10 minutes.
While the shrimp is marinating, prepare the cauliflower rice by placing the cauliflower florets in a food processor and pulsing until the texture resembles rice. Set aside.
Heat the coconut oil in a large skillet over medium heat. Add the diced red and yellow bell peppers and sauté for 3-4 minutes until softened.
Add the minced garlic, ground allspice, ground cinnamon, smoked paprika, salt, and black pepper to the skillet. Stir and cook for 1 minute until fragrant.
Add the riced cauliflower to the skillet and stir well to combine with the peppers and spices. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Remove from heat and stir in 1 tablespoon of fresh lime juice and 1 tablespoon of chopped cilantro. Cover and keep warm.
In a separate large skillet, heat the olive oil over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until the shrimp are opaque and cooked through.
Remove the shrimp from heat and drizzle with the remaining 1 tablespoon of lime juice and sprinkle with the remaining 1 tablespoon of chopped cilantro.
To serve, divide the cauliflower rice among four plates and top each with an equal portion of jerk shrimp.
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Absolutely. Just thaw them completely and pat dry before seasoning to get the best texture.
Q: Is the cauliflower rice easy to prepare at home?
A: Yes! Using a food processor speeds things up, but you can also buy pre-riced cauliflower if you’re short on time.
Q: How spicy is the jerk seasoning?
A: It has a nice kick but isn’t overwhelmingly hot. Adjust the amount to suit your heat preference.
Q: Can I make this ahead of time?
A: You can prep the cauliflower rice and marinate the shrimp ahead, then cook everything fresh when ready.
This Caribbean Jerk Shrimp with Cauliflower Rice is more than a meal—it’s a mini escape on a plate. When the craving for something flavorful and light hits, this recipe answers the call every time. Give it a try and let those island vibes brighten your dinner table.