Roasted Jerk Shrimp with Cauliflower Rice & Fruit Salsa
Published Apr 25, 2021
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Cauliflower rice serves as a nutritious base for two flavorful toppings in this dish: spicy shrimp (that roast in just a few minutes in the oven!) and tropical fruit salsa. You’ll love the tropical island flavors in this Roasted Jerk Shrimp with Cauliflower Rice & Fruit Salsa recipe!

Roasted Jerk Shrimp with Cauliflower Rice & Fruit Salsa
Ingredients
For the salsa:
- 1½ cups (~180 g) diced tropical fruit, such as pineapple, mango, and kiwi
- 1 medium avocado, , pitted and diced
- ½ cup (58 g) diced red onion
- ½ cup (88 g) cherry tomatoes, halved or quartered
- ¼ cup (15 g) chopped fresh cilantro or parsley
- ¼ cup (60 mL) fresh lime juice
- 1 teaspoon (2 g) lime zest
- 1 small Serrano pepper, , seeded and finely chopped (optional)
- Pinch of kosher or fine sea salt
- Freshly ground black pepper
For the shrimp:
- 1 pound (454 g) raw shrimp, peeled and deveined
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 tablespoon (15 mL) fresh lime juice
- 1 tablespoon (15 mL) coconut aminos
- 1 tablespoon (15 mL) honey
- 1 tablespoon (15 mL) ketchup (sugar free, if desired)
- 1 teaspoon (2.7 g) chili powder
- ½ teaspoon (1 g) smoked paprika
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (1.5 g) onion powder
- ½ teaspoon (1 g) allspice
- ¼ teaspoon (0.5 g) ground ginger
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- Pinch of ground cinnamon
For the cauliflower rice:
- 1 large head cauliflower, , grated with the shredding disk of a food processor
- 1 tablespoon (15 mL) extra-virgin olive oil
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
For garnish (optional):
- Lime wedges
- Cilantro or parsley
Instructions
- Combine all salsa ingredients in a bowl and toss to combine. Set aside.
- In a large bowl, combine all ingredients for the shrimp. Toss to combine. Refrigerate for 15-30 minutes. While the shrimp marinate, preheat the oven to 400ºF.
- Line a baking sheet with parchment paper. Arrange the shrimp in a single layer on the baking sheet. Roast for 6-8 minutes or until opaque and cooked through.
- While the shrimp roast, make the cauliflower rice. Heat the olive oil in a large skillet over medium heat. Add the grated cauliflower and sauté for 3-5 minutes. Season to taste with salt and pepper. Reduce heat to low, cover, and cook for 3-5 minutes until just tender.
- Serve the cauliflower rice topped with shrimp and salsa. Garnish with lime wedges and cilantro or parsley, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.