Woooooweee! I love Caribbean flavours! It’s so worth making your own jerk seasoning to flavour this dish. The bonus to that is that you can make extra and jerk seasoning for tons of dishes! You can easily make this with other fish, chicken, pork, or beef, but there is something amazing about the delicate qualities of shrimp that adds a certain unctuousness to this dish! I hope you enjoy this as much as I do. Serve with rice or if you want to make this totally Whole30 compliant, serve with cauliflower rice. There are a lot of ingredients, but bear with me, it’s totally worth it!
My Ingredients: Jerk Seasoning:
2 Tsp Oil 1/2 Tsp Garlic Powder
1 Pepper 1 Tsp Thyme
1 Onion 1/2 Tsp Cinnamon
1 Carrot 1/2 Tsp Paprika
1 Habanero 1/4 Tsp Ground Ginger
2 Cloves Garlic 1/4 Tsp Cayenne
1 Inch Ginger 1/4 Tsp Nutmeg
1 Can Crushed Pineapple
1 Can Coconut Milk (Full Fat)
1 Tbsp Coconut Aminos (or Soy Sauce)
1 Lime (Juice and Zest)
20-25 Shrimp (Fresh or Frozen)
2 Tbsp Arrowroot Starch
Salt to taste
Cilantro for garnish
Heat oil in large sauté pan on medium high heat. Add in carrots and cook until slightly tender. About 5 minutes.
Add peppers and onions and sauté until mostly cooked through, another 4-5 minutes.
Mince and add in garlic, ginger, habaneros, and cook for another 1-2 minutes.
Mix together spices and sprinkle over veggie mixture, cooking for another minute until darkened and fragrant.
Add in pineapple (with juice), coconut milk, coconut aminos, and salt.
Simmer until thickened, approximately 10 minutes.
Add in shrimp and cook until opaque and pink, 3-5 minutes
If you would like it thicker, add in arrowroot starch just before shrimp.
Stir in cilantro right at the end and top for a garnish.
-Habaneros are very spicy, try taking out the ribs and seeds before using, if you can handle the heat go for it. They add a very distinctive flavour to this dish!
-I used tail on frozen shrimp for this and it turned out great!