Caribbean Shrimp And Peppers Over Rice Pilaf
A vibrant Caribbean-inspired dish featuring succulent shrimp and colorful peppers over fragrant rice pilaf, perfect for a lively dinner with bold flavors and tropical sweetness.
Ingredients
Instructions
- Peel the shrimp and remove tails if desired.
- Blend jerk rub with 2 tsp. olive oil in a medium bowl; add shrimp, toss to coat, and set aside.
- Cut the onion into thin wedges.
- Mince the garlic.
- Heat 2 tsp. olive oil in a 2-quart pot over medium-high heat.
- Saute the onion and garlic for 2 to 3 minutes.
- Pour in chicken broth; stir in crushed pineapple and jerk seasoning.
- Bring the mixture to a boil, then stir in the rice.
- Cover the pot, reduce heat to low, and simmer for 15 minutes or until liquid is absorbed.
- Set aside the cooked rice.
- Seed the peppers, remove stems, and cut into thin wedges.
- Heat a large non-stick skillet over medium-high heat.
- Saute the shrimp and peppers for 2 to 4 minutes, until shrimp turn opaque and form the letter "C".
- Serve the shrimp and peppers over the rice pilaf.
Tips & Substitutions
For a vibrant flavor boost, consider adding crushed pineapple to the chicken broth when making your rice pilaf. If you don’t have Jamaican jerk rub, a mix of cumin, paprika, and cayenne can work in a pinch. For a vegetarian option, swap the shrimp for firm tofu or chickpeas, and use vegetable broth instead of chicken broth.
Serving Suggestions
This dish pairs beautifully with a side of steamed vegetables or a fresh green salad, such as Guam Chicken Salad, to balance the flavors. Consider serving with lime wedges for an extra zing. For a complete meal, you might also enjoy it alongside Skillet Garden Rice(Microwave).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the shrimp and peppers separately to avoid overcooking, then serve over the rice pilaf. Adding a splash of water or broth while reheating can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Caribbean Shrimp And Peppers Over Rice Pilaf contains roughly 344 calories, with 5g protein, 23g carbohydrates, and 26g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them completely before marinating with the jerk rub. A quick soak in cold water for about 15-20 minutes should do the trick, ensuring they cook evenly in the skillet.
What can I substitute for rice pilaf?
If you don’t have rice pilaf, you can use quinoa, couscous, or even cauliflower rice for a low-carb option. Each alternative will provide a unique texture and flavor that complements the shrimp and peppers well.
How can I make this dish spicier?
To amp up the heat, you can add sliced jalapeños or a dash of hot sauce while sautéing the shrimp and peppers. Additionally, using a spicier jerk rub or incorporating red pepper flakes into the dish will elevate the spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).