Bring the warmth of the Caribbean to your table with this creamy, bold, and surprisingly healthy Jerk Shrimp Stew With Cauliflower Rice.
Jerk seasoning is one of Jamaica’s most iconic culinary exports—a fiery, aromatic blend of spices rooted in centuries of cultural fusion. Originating with the indigenous Taíno people and later refined by Maroon communities—escaped enslaved Africans who adapted local cooking methods—jerk was traditionally used to season and preserve meats over slow fires. Today, it’s a global flavor phenomenon, known for its signature blend of allspice, thyme, cinnamon, and Scotch bonnet or habanero peppers.
The first time I had real jerk shrimp, it was at a roadside grill on a humid afternoon in Negril—smoky, spicy, and impossibly good. That experience stuck with me, and this jerk shrimp stew with cauliflower rice is my way of channeling those bold, unforgettable flavors into a quick weeknight dinner. It swaps the grill for a stovetop simmer and pairs the heat of habanero with the sweetness of pineapple and the richness of coconut milk. The result is a dish that’s creamy, spicy, and deeply satisfying. Served over cauliflower rice, this stew is a lighter, Paleo- and Whole30-compliant option that still delivers big on flavor.
Is Jerk Shrimp Stew With Cauliflower Rice Healthy?
Yes, this stew is a nutrient-rich dish that aligns with several dietary preferences. Using cauliflower rice instead of traditional white rice reduces the carbohydrate content and adds fiber. The inclusion of vegetables like carrots, bell peppers, and red onions contributes essential vitamins, minerals, and more fiber.
For those following a Whole30 or Paleo diet, this recipe fits seamlessly. It’s dairy-free, grain-free, and free from added sugars. If you’re looking to make it vegan, you can substitute the shrimp with tofu or chickpeas.
The Roots Of Jerk: A Culinary Fusion
The term “jerk” refers both to the seasoning blend and the method of cooking meat over a slow fire, often on pimento wood. This technique was developed by the Maroons, who combined African meat preservation methods with Taíno smoking techniques. The result was a flavorful, preserved meat that could be stored for extended periods.
Over time, jerk seasoning evolved to include a variety of spices and herbs, creating the complex flavor profile we know today. It’s a testament to the resilience and creativity of the cultures that developed it, turning necessity into a beloved culinary tradition that’s particularly associated with Jamaican cuisine.
FAQs & Tips
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To freeze, place the stew in a freezer-safe container and store for up to 2 months. Reheat gently on the stovetop or in the microwave.
Can I Prep This Ahead?
Yes, you can prepare the stew base—excluding the shrimp—a day in advance. Store it in the refrigerator, and when ready to serve, reheat the base and add the shrimp, cooking until they are opaque and cooked through.
How Spicy Is This Dish?
The habanero does make this dish somewhat spicy, but the heat level can be adjusted to your preference. If you prefer more heat, include some or all of the reserved habanero seeds. Always taste first and adjust as needed, as the seeds can really pack a lot of heat.
Serving Suggestions
Consider serving this stew with Air-Fryer Plantains, an Easy Fresh Mango Salsa, or a simple Green Salad to balance the richness of the stew. For a heartier meal, add a side of Coconut Rice (in addition to or instead of the cauliflower rice) or grilled Flatbreads.
Recipe
Ingredients
- ½ tablespoon olive oil
- 1 large carrot sliced
- 1 large red bell pepper sliced
- ⅓ cup red onion diced
- 1 large habanero pepper minced, with the seeds reserved
- ¾ teaspoon fresh ginger minced
- 1½ teaspoons garlic minced
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground allspice
- ¼ + ⅛ teaspoon dried thyme
- ¼ + ⅛ teaspoon cinnamon
- 1 cup full-fat coconut milk
- ⅓ cup crushed pineapple with juice
- 2 tablespoons pineapple juice
- 2 teaspoons coconut aminos
- 1¼ teaspoons fresh lime juice
- Pinch of salt
- 3 cups cauliflower cut into bite-size pieces
- 8 ounces fresh raw shrimp
- ¼ cup cilantro chopped
Instructions
- In a large pan, heat the olive oil over medium-high heat. Add the carrots and cook until they just begin to soften, about 3 minutes.
- Add the red pepper, red onion, habanero pepper, ginger, and garlic to the pan, then reduce the heat to medium. Cook, stirring frequently, until the veggies are tender, about 5 minutes.
- Add the nutmeg, allspice, thyme, and cinnamon and cook, stirring constantly, until the spices are fragrant, about 1 minute.
- Add the coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice, and a pinch of salt. Increase the temperature to medium-high and bring to a boil. Boil for 1 minute.
- Reduce the heat to medium and simmer, stirring occasionally, until the stew begins to thicken, about 8-10 minutes.
- While the stew cooks, place the cauliflower into a large food processor and process until broken down into a rice-like texture.
- Place the cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. Set aside.
- Once the stew has thickened, reduce the heat to medium-low and stir in the shrimp. Cover and cook until the shrimp are opaque, about 2-3 minutes.
- Stir in the cilantro and divide the cauliflower rice between two plates.
- Ladle the stew over the rice and DEVOUR.
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