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Caribbean Jerk Shrimp with Cauliflower Rice Recipe

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This Caribbean Jerk Shrimp with Cauliflower Rice recipe offers a flavorful, low-carb twist on a classic Caribbean dish. Succulent shrimp are marinated in a vibrant jerk sauce, then grilled to perfection and served atop a spiced, hearty cauliflower rice mixed with vibrant vegetables and kidney beans for a nutritious and satisfying meal.

Ingredients

Shrimp Marinade

  • 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)
  • 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

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)

To Serve

  • Lime wedges (if desired)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together 2 Tbsp olive oil, red wine vinegar, fresh orange juice, honey, reduced-sodium soy sauce, chopped green onions, seeded finely chopped jalapeño, garlic powder, onion powder, dried thyme, paprika, allspice, nutmeg, cayenne pepper, and sea salt. This mixture forms your jerk marinade.
  2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade bowl and mix well to coat. Let the shrimp marinate for about 30 minutes in the refrigerator to absorb all the bold flavors.
  3. Soak Skewers: If using wooden skewers for grilling, soak them in water for at least 30 minutes beforehand to prevent burning on the grill.
  4. Cook the Cauliflower Rice: Heat a large skillet over medium heat and drizzle in 1 Tbsp olive oil. Add chopped green bell pepper, seeded jalapeño, and fresh pineapple, sautéing until tender, approximately 3 to 5 minutes. Stir in cauliflower rice, garlic powder, sea salt, pepper, cinnamon, and fresh orange juice. Cook for about 5 minutes until the cauliflower is tender but not mushy. Then add drained and rinsed kidney beans and cook an additional 2 minutes. Remove from heat and mix in chopped cilantro for freshness.
  5. Grill the Shrimp: Thread the marinated shrimp onto the soaked skewers. Preheat the grill to medium heat and cook the shrimp skewers, covered, for about 4 to 6 minutes, turning once, until the shrimp turn opaque and are cooked through.
  6. Prepare the Glaze: Pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat. Reduce heat and let it simmer uncovered for about 10 minutes to thicken and reduce slightly, creating a flavorful glaze.
  7. Serve: Brush the reduced glaze generously over the grilled shrimp skewers. Serve the skewers on top of the warm cauliflower rice, garnished with lime wedges for an extra burst of citrus. Enjoy your vibrant Caribbean meal!

Notes

  • Soaking wooden skewers before grilling prevents them from burning.
  • You can substitute honey with maple syrup or agave nectar for a vegan option.
  • The cauliflower rice can be prepared ahead of time and reheated before serving.
  • If a spicier dish is desired, keep the seeds in the jalapeño or add extra cayenne pepper.
  • This recipe is naturally gluten free and low in carbs, making it suitable for gluten-free and low-calorie diets.

Find it online: https://justsosavory.com/caribbean-jerk-shrimp-with-cauliflower-rice-recipe/