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 dish because you won't feel heavy after eating it and the cauliflower rice has far fewer calories than regular rice. The coconut milk is a great addition to give regular cauliflower rice a creamy texture and slight sweetness. The jerk seasoning also goes great with chicken and you can sub pineapple for the mango too.
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 and decided to roast a can of chickpeas with the same jerk seasoning. My son can finish an entire pound of shrimp by himself, so I needed some extra protein to fill everyone up. This turned out to be a filling meal 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. If you make this recipe with chicken instead of shrimp, then I would recommend marinating the chicken for at least an hour or longer to soak up the flavor.
How to Make Jerk Shrimp with Coconut Cauliflower Rice, Mango Salsa, and Roasted Chickpeas-
The jerk shrimp cooks very fast, therefore, I recommend cooking it last so you can serve it right away.
Prep the roasted chickpeas first, since these take about 20 minutes. You can add the spice mix to the shrimp and some oil, mix well, and set aside.
Make the salsa with either mango or pineapple, set aside 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. Serve it with a squeeze of lime on top, and you have a tropical inspired meal that's healthy and full of flavor!
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Jerk Shrimp with Coconut Cauliflower Rice
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
- ½ tsp Nutmeg
- ½ tsp Clove
- ½ tsp Ground Cinnamon
- 1 can Chickpeas/Garbanzo Beans Drained, rinsed, and dried
- 1 Tbsp Oil
- 2 tsp Jerk seasoning mix
- 1 Mango diced into small pieces
- 1 lime squeezed
- 2 tbsp Cilantro leaves
- Chopped jalapeno or red pepper flakes for spice
- Salt to taste
Coconut Cauliflower Rice
- 1 tsp oil
- 12 oz Cauliflower Rice
- ½ cup Canned Coconut Milk
- Optional: Coconut flakes
- Salt to taste
- 1 lb Shrimp
- 2 tsp Jerk seasoning Mix
- 1 Tbsp Oil
- Lime wedges for serving
- Preheat oven to 400 degrees. Drain, rinse and dry 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.
- Peel and cut mango into small dices, mix with lime juice, cilantro, pepper flakes, and salt. Set aside
- Peel and de-vein shrimp and mix with oil and jerk seasoning.
- 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.
- 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.