Jerk Shrimp with Cauliflower Rice and Greens


INGREDIENTS (serving size = 1)

4 oz large shrimp, peeled and deveined

2 tsp butter

1 Tbsp gluten-free Tamari

Lime wedges and cilantro- if desired

3 tsp Caribbean jerk seasoning (If making yourself see ingredients below)

2 cups Cauliflower rice (can buy pre-made) or ½ cup white rice

3 large leaves collard greens or lacinato kale

Chicken broth

For the Jerk Seasoning

*Time saver tip: you can also buy pre-made Caribbean Jerk seasoning

½ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. dried thyme

½ tsp. paprika

⅛ tsp. allspice

⅛ tsp. nutmeg

¼ tsp. cayenne pepper

⅛ tsp. sea salt

For the Cauliflower Rice/white rice

2 cups cauliflower rice or ½ cup white rice

Chicken broth for cooking rice (quantity depends if making cauliflower rice or white rice)

2 tsp Caribbean jerk seasoning


Add butter, shrimp, Tamari, and 1 tsp Caribbean jerk seasoning to sautée pan on medium heat. Cook until pink cooked through and pink. In a separate pan, sautee cauliflower rice with ¼ cup chicken broth or prepare white rice with chicken broth for cooking liquid according to cooking instructions. Blanch collard greens or kale by submerging in boiling water for 30 seconds, then immediately running under cold water. Top rice and greens with shrimp, cilantro and a wedge of lime.

Jordan Springer