Description
Caribbean spice meets succulent seafood in this jerk steak and shrimp over yellow rice masterpiece, blending Jamaica’s bold flavors with comforting rice. Sizzling proteins glazed with fiery jerk seasoning promise a culinary journey that satisfies your craving for intense, tropical taste.
Ingredients
Scale
Protein:
- 1 pound Angus steak or boneless beef tri-tip (cut into cubes)
- 1 pound large shrimp (peeled & deveined)
Vegetables and Seasonings:
- 1 cup red & green bell peppers (sliced)
- 2 teaspoons jerk seasoning
- 1 teaspoon creole seasoning
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1/8 teaspoon honey
Cooking Ingredients:
- 1 cup chicken broth or water
- 1 tablespoon butter
- 1 tablespoon oil
- Yellow rice (for serving)
Instructions
- Prepare a large skillet over medium-high heat, drizzle with oil, and sear the steak for 3-4 minutes per side until a rich golden-brown crust develops, approximately 7-8 minutes total. Transfer the steak to a resting plate.
- Season the shrimp generously with jerk and Creole spice blends, ensuring thorough coating. Melt butter in the same skillet and introduce the seasoned shrimp, cooking for 1 minute per side until they transform into a vibrant coral hue. Drizzle honey and continue cooking for an additional minute. Remove shrimp and set aside.
- In the identical skillet, sauté sliced bell peppers for 2-3 minutes, stirring consistently until they become tender and slightly caramelized.
- Reintroduce the steak and shrimp into the skillet, gently tossing to integrate the flavors. Pour chicken broth, sprinkle remaining seasonings, and reduce heat to medium-low. Allow the mixture to simmer for 2-3 minutes, enabling the spices to harmonize.
- Plate the spiced protein mixture atop yellow rice, garnishing with freshly chopped green onions, cracked black pepper, and optional cilantro for a burst of freshness.
Notes
- Use high-heat oil like avocado or grapeseed for better searing and less burning of the steak and shrimp.
- Pat meat and seafood completely dry before cooking to achieve a perfect golden-brown crust and prevent steaming.
- Allow steak to rest at room temperature for 15-20 minutes before cooking to ensure even heat distribution and more tender results.
- Adjust spice levels by reducing or increasing jerk and Creole seasonings based on personal heat tolerance.
- For a gluten-free version, replace chicken broth with gluten-free stock or water and verify seasoning ingredients are certified gluten-free.
- Transform this dish into a low-carb option by serving over cauliflower rice instead of traditional yellow rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg