Jerk Shrimp with Caribbean Quinoa Recipe

Ingredients

For the Jerk Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons jerk seasoning (store-bought or homemade – recipe below)
  • 1 tablespoon olive oil
  • 1/4 cup chopped cilantro for garnish

For the Caribbean Quinoa:

  • 1 cup quinoa, rinsed
  • 1 3/4 cup vegetable or chicken broth
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped mango
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped cilantro

For the Caribbean Vinaigrette:

  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon jerk seasoning
  • Salt and pepper to taste

Homemade Jerk Seasoning (Optional):

  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dried thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon

Instructions:

  • Make the Jerk Seasoning (if using): In a small bowl, combine all jerk seasoning ingredients and mix well.
  • Cook the Quinoa: Rinse the quinoa in a fine-mesh sieve. In a saucepan, combine quinoa and broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until liquid is absorbed. Fluff with a fork and set aside.
  • Marinate the Shrimp: Toss shrimp with olive oil and 2 tablespoons of jerk seasoning. Allow to marinate at least 15 minutes in the refrigerator.
  • Prep the Vegetables: While the quinoa cooks, chop the bell peppers, onion, mango, and cilantro.
  • Make the Caribbean Vinaigrette: In a small bowl, whisk together olive oil, lime juice, honey, jerk seasoning, salt, and pepper.
  • Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
  • Assemble the Quinoa: In a large bowl, combine cooked quinoa, bell peppers, mango, red onion, and cilantro. Pour in the Caribbean vinaigrette and toss to coat.
  • Serve: Divide the Caribbean quinoa among bowls. Top with the cooked jerk shrimp and garnish with chopped cilantro.

Tips & Variations:

  • Spiciness: Adjust the amount of cayenne pepper in the jerk seasoning to control the heat level.
  • Grill It: For a summery twist, grill the shrimp on skewers instead of cooking in a skillet.
  • Add-ins: Toss in other Caribbean-inspired ingredients like black beans, pineapple chunks, or grilled corn.
  • Other Proteins: This recipe works well with jerk chicken or tofu, too!

Enjoy!

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