Spicy Caribbean Jerk Shrimp with Cauliflower Rice

Kick off summer with this delicious Caribbean Jerk Shrimp with Cauliflower Rice — a healthy, highly flavorful dish that’s ideal for weekly meal prep and grilling season.

Sundays are perfect for meal prep, and this Caribbean Jerk Shrimp with Cauliflower Rice is a real winner. Grilling elevates the bright, spicy-sweet jerk marinade, while the cauliflower rice with pineapple and bell pepper keeps the plate light and satisfying. This combination is quick to prepare, packs well for lunches or dinners, and lets you enjoy bold Caribbean flavors without extra heaviness.

The shrimp marinate briefly in a vibrant mix of orange juice, soy sauce, jalapeño, green onion, honey (or brown sugar), and homemade jerk seasoning. If you prefer, this same marinade works wonderfully with chicken—just plan on a much longer marinating time (4 hours to overnight) for the best flavor and juiciness. For shrimp, a 30-minute soak is enough to impart great taste without over-marinating.

While the shrimp marinates, prepare the cauliflower rice. Using pre-riced cauliflower saves time and keeps meal prep simple. Sauté chopped pineapple, green bell pepper, and jalapeño in a bit of olive oil, add the cauliflower rice and seasonings, then finish with fresh orange juice and cilantro for brightness. The pineapple adds a touch of sweetness that complements the heat of the jerk spices, creating a balanced side that pairs perfectly with grilled shrimp.

Before grilling, reserve some of the marinade and bring it to a boil for a few minutes to make a glaze. Simmering the leftover marinade for about 10 minutes both reduces it to a safe glaze and concentrates the flavors, giving the shrimp a lovely caramelized finish when brushed on while grilling.

Caribbean Jerk Shrimp with Cauliflower Rice

Quick, flavorful, and perfect for grilling and meal prep — this recipe serves 4 and can easily be doubled.

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
• 2 Tbsp green onions, chopped
• 1 Tbsp jalapeño, seeded and finely chopped
• Lime wedges, optional

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 (fresh or pre-riced)
• 1 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black 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

1. Make the marinade: In a medium bowl whisk together 2 Tbsp olive oil, red wine vinegar, orange juice, honey, soy sauce, green onions, jalapeño and the jerk seasoning. Add the shrimp and let marinate about 30 minutes. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. Prepare the cauliflower rice: Heat a large skillet over medium heat and add 1 Tbsp olive oil. Sauté bell pepper, jalapeño and pineapple until tender, about 3–5 minutes. Add the cauliflower rice and stir in garlic powder, salt, pepper, cinnamon, and 1/4 cup orange juice. Cook about 5 minutes, then stir in the drained kidney beans and cook 1–2 more minutes. Remove from heat and finish with chopped cilantro.
3. Thread the marinated shrimp onto the soaked skewers, reserving the remaining marinade for the glaze.
4. Grill the shrimp skewers, covered, over medium heat for 4–6 minutes, turning once, until the shrimp are opaque and cooked through.
5. Make the glaze: In a small saucepan bring the reserved marinade to a boil over medium-high heat, then reduce heat and simmer, uncovered, for about 10 minutes until slightly reduced and thickened.
6. Brush the glaze over the hot grilled shrimp and serve immediately over the cauliflower rice with lime wedges on the side.

Notes & Tips

• If substituting chicken, marinate longer (4 hours to overnight) for deeper flavor and juiciness.
• Pre-riced cauliflower saves time and is available at most grocery stores.
• The glaze made from the reserved marinade adds caramelized flavor — simmering is essential to make it safe and concentrated.
• Adjust cayenne and jalapeño amount to control heat. Cilantro, lime, and pineapple provide balance and freshness.

Nutrition (per serving — 1/4 of recipe)

Calories: 324 kcal | Carbohydrates: 35.9 g | Protein: 23.9 g | Fat: 12.6 g | Saturated Fat: 0.8 g | Sodium: 733.1 mg | Fiber: 10.7 g | Sugar: 11.4 g

Nutrition information is automatically calculated and should be used as an approximation.

Enjoy this Caribbean Jerk Shrimp with Cauliflower Rice as a light, flavorful main dish for warm-weather dinners or as part of a weekly meal-prep routine. If you try it, leave a comment with your tweaks — it’s a flexible recipe that welcomes substitutions and personal adjustments.