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
Calories: 388kcalCarbohydrates: 36gProtein: 28gFat: 17gSaturated Fat: 2gCholesterol: 286mgSodium: 1209mgPotassium: 987mgFiber: 9gSugar: 20gVitamin A: 816IUVitamin C: 94mgCalcium: 223mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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