Jerk Caribbean Shrimp with Cauliflower Rice

Kick off summer with this satisfying Caribbean Jerk Shrimp with Cauliflower Rice that is lighter, super flavorful, and reliable for weekly meal prep!

Sundays are for meal prep! And yes this recipe is a total winner. The weather has been absolutely GORGEOUS lately which means it was finally time to break out our grill. A cook do not know what it is, but anything thrown on top of a grill just tastes 1,000x better and these skewers certainly did not disappoint. Caribbean jerk flavors are one of the favorites – sweet, spicy with a lot

If you're not a fan of shrimp that is okay too because this marinade would taste absolutely notable with chicken so A cook highly suggest bookmarking this recipe to make soon! A cook mean how can you go wrong when mixing your favorite citrus flavors with spice?! This dish is lighter, flavorful and deliciously filling!

What goes in

• 10 ounces large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh squeezed orange juice
• 1 tablespoon honey, or other sugar substitute
• 1 tablespoon reduced-sodium soy sauce, green top
• 2 tablespoons green onions, chopped
• 1 tablespoon jalapeño, seeded and finely chopped
• Lime wedges, if desired
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon sea salt
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 jalapeño, seeded and finely chopped
• 1 cup fresh pineapple, chopped
• 4 cups cauliflower rice
• 1 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cinnamon
• 1/4 cup fresh squeezed orange juice
• 1 (15 ounces) can no-salt-added red kidney beans
• 2 tablespoons cilantro, chopped

How it comes together

1. To make the marinade, in a medium bowl whisk together olive oil, red wine vinegar, orange juice, honey, soy sauce, green onions, jalapeño and jerk seasoning. Add shrimp to the bowl and allow them to marinate for about 30 minutes.
2. *Note: if using wooden skewers for the shrimp make sure they soak in water for about 30 minutes as well.
3. To make the cauliflower rice, heat a large skillet over a moderate burner and drizzle in olive oil. Add bell pepper, jalapeño and pineapple and sauté until tender, about 3 to 5 minutes. Then add cauliflower rice and stir in garlic powder, salt/pepper, cinnamon, orange juice. Cook for about 5 minutes then add the kidney beans, cooking an additional 2 minutes. Remove from heat and mix in chopped cilantro.
4. Thread shrimp onto soaked wooden skewers (reserving the marinade) and grill, covered, over a moderate burner for about 4 to 6 minutes until shrimp are opaque and cooked through, turning once.
5. In a small bowl, bring the reserved marinade to a boil over a lively burner. Reduce heat and simmer, uncovered, for about 10 minutes.
6. Brush glaze over top of the grilled shrimp skewers and serve over cauliflower rice with lime wedges. Enjoy!