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Roasted Jerk Shrimp with Cauliflower Rice & Fruit Salsa in a blue serving bowl
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5 from 1 vote

Roasted Jerk Shrimp with Cauliflower Rice & Fruit Salsa

Prep Time20 mins
Cook Time15 mins
Marinate30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Caribbean
Servings: 4
Calories: 388kcal
Author: Hallie Klecker

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
US Customary - Metric

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: 388kcal | Carbohydrates: 36g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1209mg | Potassium: 987mg | Fiber: 9g | Sugar: 20g | Vitamin A: 816IU | Vitamin C: 94mg | Calcium: 223mg | Iron: 4mg