Jamaican Jerk Shrimp & Pineapple Rice

Succulent shrimp coated in spicy jerk seasoning, quickly seared and served with fluffy white rice infused with sweet pineapple and bell peppers, offering a taste of the Caribbean.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Caribbean
• Difficulty: Easy
• Cost: $3.92/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• stir-fry
• spicy
• fresh
• healthy
• smoky
• sweet

Ingredients

• 2 tablespoon olive oil
• 2 pound shrimp (large, peeled and deveined)
• 2 tablespoon jerk seasoning
• 1 red bell pepper (medium, diced)
• 1 red onion (small, diced)
• 15 ounce crushed pineapple (undrained)
• 2 cup white rice (uncooked)
• 3 cup chicken broth
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Toss the shrimp with 2 tablespoons of jerk seasoning in a medium bowl until evenly coated.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced red bell pepper and red onion for 3-4 minutes until softened.
4. Stir in the white rice, crushed pineapple (with its juice), and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and rice is tender.
5. Fluff the rice with a fork and stir in the cooked shrimp. Garnish with fresh cilantro if desired, and serve immediately.

Notes

Leftovers can be stored in an airtight container for up to 2 days, though shrimp is best enjoyed fresh.

Nutrition (per serving)

• Calories: 341
• Protein: 25.6 g
• Carbohydrates: 49.1 g
• Fat: 4.7 g
• Fiber: 2.6 g
• Sodium: 454 mg
• Saturated Fat: 1 g
• Sugar: 9.6 g
• Cholesterol: 160 mg