Spicy Caribbean Jerk Shrimp with Cauliflower Rice Recipe

Kick off summer with Caribbean Jerk Shrimp served over bright, fragrant cauliflower rice — a healthy, flavor-packed meal that’s ideal for weekly meal prep and quick dinners.

Sundays are for meal prep, and this Caribbean Jerk Shrimp with Cauliflower Rice is a winner for simplicity and taste. Grilling brings out a smoky, caramelized finish that enhances the bold jerk spices — the combination of citrus, heat, and aromatic herbs makes the shrimp irresistibly bright and satisfying. The cauliflower rice, studded with pineapple and bell pepper, balances the heat with sweetness and texture, creating a well-rounded, low-carb plate that travels well for lunches or reheated dinners.

This recipe is versatile: if you prefer chicken, the same jerk marinade works beautifully—just allow longer marinating time (several hours to overnight) for deeper flavor and juicier meat. For shrimp, a short 30-minute soak in the marinade is enough to infuse flavor without compromising texture. The leftover marinade becomes a delicious glaze when boiled and reduced, giving the grilled shrimp a glossy, caramelized finish.

Caribbean Jerk Shrimp with Cauliflower Rice

Healthy, flavorful, and perfect for meal prep — a delicious way to bring Caribbean flavors to your table.

Ingredients

For the Shrimp and 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 brown sugar)
• 1 Tbsp reduced-sodium soy sauce
• 2 Tbsp green onions, chopped
• 1 Tbsp jalapeño, seeded and finely chopped
• Lime wedges, for serving (optional)

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 (adjust to taste)
• 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 (store-bought or riced at home)
• 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, drained and rinsed
• 2 Tbsp cilantro, chopped

Instructions

1. In a medium bowl, whisk together the olive oil, red wine vinegar, orange juice, honey, soy sauce, green onions, jalapeño, and the jerk seasoning until combined. Add the shrimp and toss to coat. Let the shrimp marinate for about 30 minutes in the refrigerator. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. While the shrimp marinates, prepare the cauliflower rice. Heat a large skillet over medium heat and add 1 Tbsp olive oil. Sauté the chopped bell pepper, jalapeño, and pineapple for 3–5 minutes until tender and fragrant.
3. Add the cauliflower rice to the skillet and stir in the garlic powder, salt, pepper, cinnamon, and 1/4 cup orange juice. Cook, stirring occasionally, for about 5 minutes until the cauliflower is tender but not mushy.
4. Stir in the drained kidney beans and cook for an additional 2 minutes to heat through. Remove the pan from heat and stir in the chopped cilantro. Keep warm until ready to serve.
5. Thread the marinated shrimp onto the soaked skewers, reserving the remaining marinade. Grill the shrimp over medium heat, covered, for about 4–6 minutes total, turning once, until the shrimp are opaque and just cooked through.
6. Meanwhile, bring the reserved marinade to a boil in a small saucepan over medium-high heat. Reduce to a simmer and cook uncovered for about 10 minutes until slightly thickened and glossy. Use this as a glaze for the shrimp.
7. Brush the glaze over the grilled shrimp and serve the skewers over a bed of cauliflower rice. Garnish with lime wedges and extra cilantro if desired. Enjoy!

Tips and Variations

• If using chicken, marinate for 4 hours to overnight for best flavor.
• Substitute honey for brown sugar or vice versa; both add a nice caramel note when the glaze reduces.
• Adjust cayenne and jalapeño amounts to control the heat level to your preference.
• For a vegan alternative, swap shrimp with firm tofu or tempeh and grill until golden.
• Buy pre-riced cauliflower to save time; store-bought cauliflower rice works great for meal prep.

Nutrition

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.

Storage and Meal Prep

This dish stores well in the refrigerator for 3–4 days. Keep shrimp skewers and cauliflower rice in separate airtight containers to maintain texture; reheat the rice in a skillet and briefly warm the shrimp on the grill or under a broiler to preserve flavor and avoid overcooking. This recipe scales easily for batch cooking — double the ingredients to prepare lunches for the week.

Hope you enjoy this Caribbean Jerk Shrimp with Cauliflower Rice. If you try it, leave a rating or comment and share how you customized the heat or swaps you made. Happy cooking!