Keto Jamaican Jerk Shrimp
A vibrant Caribbean-inspired dish featuring tender shrimp seasoned with mild jerk spices, sauteed with bell peppers and green onions in coconut milk, then served over fluffy cauliflower rice. The combination of aromatic jerk seasoning, creamy coconut milk, and fresh cilantro creates a balanced flavor profile that's both satisfying and light. Perfect for weeknight dinners when you want something quick yet flavorful, or for meal prep since it reheats beautifully. This version keeps the heat mild while still delivering authentic Jamaican flavors, making it accessible for all spice preferences.
Ingredients
- 24 raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz.)chicken breast or thighs12 oz cubedgluten-freeshellfish-free
increase cooking time to 5-7 minutes
Full guide → - 2 tsp mild Jamaican jerk seasoning
- 2 tsp extra-virgin organic coconut oil, divided use
- 3 cups cauliflower rice
- ¼ cup green onions, chopped
- ¾ cup green (or red) bell pepper, chopped
- ⅓ cup canned lite coconut milkfull-fat coconut milk1:1dairy-free
richer flavor and creaminess
- 1 Tbsp fresh cilantro, chopped
- 2 Tbsp unsweetened shredded coconut
- 2 wedges fresh lime, for garnish(optional)
Instructions
- 1
Season shrimp with jerk seasoning and set aside
- 2
Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat
- 3
Add cauliflower and cook covered, stirring occasionally, for 4 to 6 minutes until tender, then set aside and keep warm
- 4
Heat remaining oil in medium nonstick skillet over medium-high heat
- 5
Add green onions and bell pepper, cook stirring frequently for 3 to 4 minutes
- 6
Add coconut milk and cook stirring frequently for 1 to 2 minutes until most milk is absorbed
- 7
Add seasoned shrimp and cook stirring occasionally for 2 to 3 minutes until firm and opaque
- 8
Divide cauliflower rice between serving plates and top with shrimp mixture, cilantro, shredded coconut, and lime wedges
Tips
Pat shrimp completely dry before seasoning to ensure better searing and prevent excess moisture in the pan
Cook cauliflower rice covered to steam it properly, but avoid overcooking as it can become mushy and watery
Let most of the coconut milk absorb before adding shrimp to prevent a watery sauce and ensure better flavor concentration
Good to Know
Refrigerate covered for up to 3 days. Store cauliflower rice and shrimp mixture separately for best texture.
Season shrimp and prep all vegetables up to 4 hours ahead. Keep refrigerated until ready to cook.
Serve immediately while hot. Garnish with lime wedges and extra cilantro if desired.
Common Mistakes
Don't overcook shrimp to avoid rubbery texture - they're done when firm and opaque
Avoid adding shrimp too early to prevent them from becoming tough from extended cooking
Don't skip covering cauliflower rice while cooking or it won't steam properly and may remain too firm
Substitutions
Dairy-Free Swaps
richer flavor and creaminess
Gluten-Free Swaps
mix equal parts for mild version
increase cooking time to 5-7 minutes
Full guide →FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat very dry before seasoning. Frozen shrimp may release more moisture during cooking, so cook a bit longer to evaporate excess liquid.
What if I don't have jerk seasoning?
Make your own with equal parts allspice, dried thyme, garlic powder, onion powder, and paprika. Add a pinch of cayenne for heat if desired.
How long will the leftovers keep?
Refrigerate for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of coconut milk if needed to refresh the sauce.