Caribbean Jerk Shrimp with Coconut Lime Rice

Bring the taste of the islands to your kitchen with this Caribbean Jerk Shrimp with Coconut Lime Rice. This dish is the perfect balance of bold and bright—fiery, smoky shrimp seasoned with our Caribbean Jerk Rub & Seasoning, paired with creamy coconut rice infused with a hint of citrus from our Lime Sea Salt. It's a quick and flavorful meal that feels like a tropical escape with every bite. Whether you're cooking for a crowd or just want to spice up your weeknight dinner, this duo delivers big flavor with minimal effort.

Paired with Caribbean Jerk Rub & Seasoning and Lime Sea Salt

Ingredients

For the Shrimp

• 3 Tbsp. olive oil

• 1 lb. large shrimp, cleaned and tail-on

• 3 Tbsp. Salt Sisters Caribbean Jerk Rub & Seasoning

For the Rice

• 1 c. long-grain white rice

• ¾ c. coconut milk

• 1 tsp. coconut sugar

• ½ tsp. Salt Sisters Lime Sea Salt

• ¾ c. water

• Fresh cilantro, for garnish

Directions

Prepare the Coconut Lime Rice

1. Rinse the rice a few times until the water runs almost clear.

2. In a medium, heavy-bottomed pot over medium-high heat, combine the rice, coconut milk, water, coconut sugar, and Lime Sea Salt.

3. Bring the mixture to a boil, stirring to prevent sticking, then cover and reduce the heat to low.

4. Cook for 15 minutes, then remove from heat and let the rice rest, covered, for 10 minutes.
   

Cook the Shrimp

1. Heat a stovetop pan over medium heat.

2. In a mixing bowl, toss the shrimp with olive oil and Caribbean Jerk Rub & Seasoning, ensuring they are evenly coated.

3. Transfer to the preheated pan and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Avoid overcooking to keep them tender and juicy.

To serve, spoon the Coconut Lime Rice onto plates and top with the grilled Jerk Shrimp. Serve immediately for a flavorful, tropical-inspired meal that’s equal parts bold and refreshing.