All the Summer feels with this dish of Jerk Shrimp on top of coconut cauliflower rice, spiced chickpeas, and a refreshing mango salsa.
For days when you wish you were relaxing by the beach with a tropical drink in hand, this meal will at least transport your taste buds there!
This Jerk shrimp has multiple flavor components, but they all go so well together. If you need to make any adjustments or substitutions, I have some options below.
Homemade Jerk Seasoning
I used the spices in my pantry to make a homemade jerk seasoning and store the mix in a small glass jar.
In a small bowl mix- Salt, Black Pepper, Thyme, Curry Powder, Paprika, Nutmeg, Clove, and Ground Cinnamon. Or you can find a pre-mixed Jerk seasoning at the store.
Since making this dish with shrimp, I've also tried it on chicken and it was delicious! The chicken will need more time to marinate, so keep that in mind. At least an hour is needed.
How to Roast Chickpeas
While the roasted chickpeas are not a necessary, I actually love the way they give this dish a crispy protein component. Plus you can stretch a pound of shrimp into 4 servings and use the chickpeas as another protein in the dish.
Or if you are vegetarian, you can skip the shrimp and just use the chickpeas.
I'm tossing these in the homemade jerk seasoning and roasting them in the oven for 20 minutes or until they get crispy.
These jerk seasoned chickpeas make a great snack too!
Coconut Cauliflower Rice
If you want a low carb option, this coconut cauliflower rice is so flavorful and creamy.
For fresh grated cauliflower rice, simply add it to a pan with some oil, then add the coconut milk and some salt. Bring to a low boil, then remove from the heat and stir until most of the coconut milk is absorbed.
Or try this Cilantro Lime Cauliflower Rice
For Frozen Cauliflower Rice, add to a pan with oil and once it's heated about halfway through add the coconut milk and salt. Cook over medium heat until warmed through and most of the milk is absorbed.
If you want to use regular rice, then replace half of the water with coconut milk and cook the rice. This way the coconut milk gets absorbed into the rice as it's cooking.
Since we're pretending to be on the beach in the Carribean, I wanted to add a fresh component. A Fresh and quick mango salsa pairs perfectly!
Another option is to use fresh pineapple instead of mango.
Simple dice the fruit and mix with lime juice, salt, jalapenos or pepper flakes, and mint or cilantro. Or try this recipe for Mango and Cucumber Salsa from Muy Delish.
How to Cook The Jerk Shrimp
Cook the shrimp last so it's hot when you serve it. You can either cook the shrimp on the same baking sheet once the chickpeas are done, or on a skillet.
If you want to use less dishes, then I recommend the baking route. Plus the baking sheet will already be seasoned from the chickpeas, so even more flavor!
Assemble the dish with the coconut rice on the bottom and place the cooked jerk shrimp on top. Then add a few spoons of crispy chickpeas and mango salsa.
Jerk Shrimp with Coconut Cauliflower Rice and Mango Salsa
Jerk Seasoning: (Store leftovers in a sealed container)
- 1 Mango diced into small pieces
- 1 Lime squeezed
- 2 tablespoon Cilantro leaves
- Chopped jalapeno or red pepper flakes for spice
- Salt to taste
Coconut Cauliflower Rice
- 1 lb Shrimp
- 2 teaspoon Jerk Seasoning Mix
- 1 tablespoon Oil
- Jerk Seasoning: Mix all the spices together and store in a sealed container.
- 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 or pineapple into small dices. In a small bowl mix with lime juice, cilantro or mint, jalapeno or pepper flakes, and salt. Place in the refrigerator until ready to serve.
- Add 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. If using fresh cauliflower rice, add to a skillet with oil over medium heat and add coconut milk. Cook until heated through and turn off the heat.
- Peel, de-vein shrimp and mix with oil and jerk seasoning. Once chickpeas are done roasting you can remove them and place shrimp in a single layer on the baking sheet. Roast at 375 for 8 minutes or until shrimp is no longer opaque. Or cook shrimp on a skillet over medium high heat, 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 and mango salsa.