Jerk Shrimp with Coconut Cauliflower Rice

Jerk Shrimp with Coconut Cauliflower Rice, spiced chickpeas, and a mango salsa

All the Summer feels with this dish of Jerk Shrimp on top of coconut cauliflower rice, spiced chickpeas, and a refreshing mango salsa. It’s the perfect summer dinner because you’ll still feel great after eating it and the cauliflower rice has far less calories than regular rice. It would also go great with a pineapple salsa, or chicken instead of shrimp.

Jerk Shrimp with Coconut Cauliflower Rice, spiced chickpeas, and a mango salsa

I made the jerk seasoning with spices I had in my cabinet and stored the leftovers in a small jar. I only had a pound of shrimp, so I needed to make it stretch for 4 people. I decided to roast a can of chickpeas with the same jerk seasoning I used for the shrimp. It made the meal nice and filling without feeling deprived of shrimp. I’ve made a similar dish with coconut rice, but since I’m trying to eat fewer carbs at night, I decided to try coconut cauliflower rice instead. For the first time making this, it turned out really good. The flavors reminded me of Thai sticky rice with coconut milk.

Jerk Shrimp with Coconut Cauliflower Rice, spiced chickpeas, and a mango salsa

The jerk shrimp cooks very fast and I recommend serving it right away. Prep the roasted chickpeas first, since these take about 20 minutes. You can add the spice mix to the shrimp and a some oil, mix well, and set aside. Make the salsa with either mango or pineapple, and cook the coconut cauliflower rice. Assemble your plate and place the cooked jerk shrimp on top of the rice so it can soak up the flavors of the jerk shrimp. If you decided to make this recipe with Chicken, then I would recommend marinating the chicken for at least an hour or longer if you have the time. Serve it with a squeeze of lime on top, and you have a tropical inspired meal that’s flavorful and filling.

Jerk Shrimp with Coconut Cauliflower Rice, spiced chickpeas, and a mango salsa

Jerk Shrimp with Coconut Cauliflower Rice

Ingredients

    Jerk Seasoning: (Store leftovers in a sealed container)
  • 2 Tsp Salt
  • 1 tsp Black Pepper
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Curry Powder
  • 1 Tbsp Paprika
  • 1/2 tsp Nutmeg
  • 1/2 tsp Clove
  • 1/2 tsp Ground Cinnamon
    Spiced Chickpeas:
  • 1 Can drained chickpeas (garbanzo beans)
  • 1 Tbsp Oil
  • 2 tsp of Jerk seasoning mix
    Mango Salsa:
  • 1 ripe mango, diced into small pieces
  • 1 lime squeezed
  • 2 tbsp fresh Cilantro leaves
  • Chopped jalapeno or red pepper flakes for spice
  • Salt to taste
    Coconut Cauliflower Rice
  • 1 tsp oil
  • 12 oz Cauliflower Rice
  • 1/2 cup of Canned Coconut Milk
  • Optional: Coconut flakes
  • Salt to taste
    Jerk Shrimp:
  • 1 lb Shrimp
  • 2 tsp of Jerk sesoning Mix
  • 1 Tbsp of Oil
  • Lime wedges for serving

Instructions

  1. Preheat oven to 400 degrees. Drain a can of chickpeas and place on a large baking sheet with oil and Jerk seasoning. Mix well and bake for 20 minutes or until crispy.
  2. Peel and cut mango into small dices, mix with lime juice, cilantro, pepper flakes, and salt. Set aside
  3. Peel and de-vein shrimp and mix with oil and jerk seasoning.
  4. Empty a 12oz bag of frozen cauliflower rice into a skillet with oil over medium heat. Cook for a couple minutes for water to steam off. Then add coconut milk and salt to taste. If you have coconut flakes you can add some in. Bring to a low boil, then remove from heat.
  5. Heat a skillet over medium high heat, add shrimp, don't over crowd pan. Cook for about a minute or 2 on each side, until no longer opaque. Remove and place on top of cauliflower rice. Serve with chickpeas, mango salsa, and a squeeze of lime.

2 Replies to “Jerk Shrimp with Coconut Cauliflower Rice”

  1. Looks delicious, Renée! Your photos are beautiful too!

    1. Thanks so much, Marci!!

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