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Jerk Steak Shrimp Pilaf Rice

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Experience bold Caribbean flavors with smoky, tender jerk steak and juicy shrimp, seared and coated in rich, aromatic jerk sauce. Served over a bed of coconut rice fragrant with sazon and studded with grilled pineapple, this tropical pairing is balanced with fresh parsley and sautéed onions and peppers. The result is a vibrant, satisfying main dish that brings the essence of island cooking to your table, filled with dynamic spices and irresistible charred notes.

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A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 18 Oct 2025 18:53:51 GMT
A plate of jerk steak and shrimp over tropical pilaf rice. Pin it
A plate of jerk steak and shrimp over tropical pilaf rice. | myhomemaderecipe.com

Jerk steak and shrimp over tropical pilaf rice is all about big Caribbean flavors meeting tender meat and seafood. The zesty homemade jerk sauce clings to every bite, and the vibrant pilaf brings the dish to life. This meal always makes me think of island cookouts — spicy and lively but simple enough for a weeknight dinner. The jerk marinade comes together in a flash and doubles as a sauce for both steak and shrimp. It is the ultimate way to bring a little sunshine to your table.

Whenever I make this dish for friends, someone always asks for the marinade recipe. It is perfect for impressing but not fussy at all and it always brings warmth even on the coldest days.

Ingredients

  • Yellow onion: sweet, mild base and a good quality fresh onion keeps the sauce aromatic
  • Green onions: bring a fresh bright bite, look for firm stalks with deep green tops
  • Soy sauce: deepens flavor and saltiness, use low sodium if you prefer less salt
  • Vegetable oil: helps the marinade emulsify, choose a neutral oil for best results
  • White vinegar: adds tang and brightness, good quality vinegar keeps things sharp
  • Brown sugar: creates caramel notes and balances spice, look for soft, moist sugar
  • Jalapeno or scotch bonnet: brings heat and signature jerk warmth, use gloves when handling hot peppers
  • Fresh thyme: gives earthy herb notes, bright sprigs mean fresher flavor
  • Kosher salt: amplifies all the other flavors, select flakes that are irregular for true kosher character
  • Ground allspice: essential for jerk flavor, tastes sweet and peppery, always use fresh spice for maximal aroma
  • Ground cinnamon: sweet warmth, always check that your cinnamon is not too old and faded
  • Ground cloves: adds deep spicy punch, just a pinch as fresh cloves can be strong
  • Steak: juicy and soaks up the sauce well, use your favorite tender cut and slice against the grain
  • Shrimp: quick to cook and absorbs jerk flavor easily, buy peeled and deveined shrimp for convenience
  • Onions and bell peppers for sautéing: they add extra color and savoriness, opt for firm, bright peppers

Instructions

Make the Jerk Sauce:
Add green onions, yellow onion, jalapeno, soy sauce, white vinegar, vegetable oil, brown sugar, fresh thyme, kosher salt, ground cinnamon, cloves, and allspice into a food processor. Puree until smooth, stopping to scrape the sides to ensure even blending. The result should be a thick, aromatic sauce that coats a spoon.
Prepare and Cook the Steak:
Cut your chosen steak into bite-sized pieces. Pat dry with a towel to help get a good sear. Heat a large skillet over medium high heat. Add a drizzle of oil, once hot, add the steak pieces and let them cook for about one minute per side. Flip each piece only once for good browning.
Sauce the Steak:
Pour in some of the jerk sauce and toss the steak to coat. Every piece should take on a glossy, deep color. Let the sauce bubble briefly just to coat. Remove steak from the heat immediately so it stays tender.
Cook the Shrimp:
Pat the shrimp dry and season with a touch of salt. Heat a bit more oil in the same skillet. Place shrimp in a single layer and let cook about two minutes per side. They are done when they turn pink and curl into a C shape.
Sauce and Char the Shrimp:
Add more jerk sauce to the pan. Let it sizzle so the sauce clings and slightly chars on the shrimp. This gives depth and a caramelized finish. Remove shrimp as soon as they are coated and fragrant.
Sauté the Vegetables:
In the same pan, add sliced onions and bell peppers. Sauté over medium heat just until they soften and develop color. This picks up any leftover sauce bits and builds extra flavor for serving.
Assemble the Plate:
Spoon your tropical pilaf onto plates. Top generously with the jerk steak and shrimp. Scatter the sautéed onions and peppers over the top. Drizzle with a little extra jerk sauce if desired, and serve while hot.
A plate of shrimp and onions with a yellow sauce. Pin it
A plate of shrimp and onions with a yellow sauce. | myhomemaderecipe.com

Fresh thyme is my secret weapon here. Every time I smell it in the marinade, I am right back in my grandmother’s kitchen where the herbs grew wild outside the back door. This dish is basically a hug from home.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Steak and shrimp can dry out, so reheat gently on the stovetop with a splash of water or extra sauce. Rice can be frozen separately for easy meal prep. Just thaw in the fridge and reheat when ready to serve.

Ingredient Substitutions

Swap chicken for steak if that is your favorite, or tofu for a vegetarian twist. If you cannot find scotch bonnet peppers, a jalapeno adds heat without too much fire. You can substitute coconut aminos for soy sauce for a gluten free option, or brown rice syrup for brown sugar in a pinch.

Serving Suggestions

Pair this platter with a quick mango salsa or a side of fried plantains for an even more vibrant spread. To keep things refreshing, serve with cool drinks like limeade or ginger beer.

Cultural and Historical Context

Jerk cooking comes from Jamaica, where bold spice rubs and fiery grills give meats unforgettable character. The interplay of sweet, savory, heat, and fresh herbs tells the story of Caribbean kitchens. My version is inspired by family recipes shared over laughter filled Sunday tables and passed down with pride.

A plate of shrimp and onions with a yellow rice dish. Pin it
A plate of shrimp and onions with a yellow rice dish. | myhomemaderecipe.com

This dish will transport you straight to the islands with every bite. It is quick, flexible, and packed with flavor you will crave again and again.

Frequently Asked Questions

→ What makes the jerk sauce flavorful?

The sauce blends onions, green onions, soy, vinegar, brown sugar, fresh herbs, and warming spices including allspice, cinnamon, and cloves for a deep, layered flavor profile.

→ Can I use another cut of steak?

Yes, choose tender cuts like sirloin or flank, as they cook quickly and absorb the jerk marinade beautifully.

→ Is coconut water necessary for the rice?

Coconut water imparts a delicate, tropical touch, but you can substitute with plain water or light coconut milk for creaminess.

→ What vegetables work well with this dish?

Sautéed bell peppers, onions, and fresh parsley add sweetness and color, complementing the grilled pineapple beautifully.

→ How spicy is the jerk shrimp and steak?

Jalapeno or Scotch bonnet adds heat, but you can control spiciness by adjusting the amount or type of pepper used.

Jerk Steak Shrimp Pilaf Rice

Fiery jerk steak and shrimp served with a coconut tropical pilaf rice, grilled pineapple, and fresh herbs.

Prep Time
25 Minutes
Cook Time
30 Minutes
Total Time
55 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Caribbean

Yield: 4 Servings (4 portions with rice, steak, and shrimp)

Dietary: Dairy-Free

Ingredients

→ Jerk Sauce

01 1 yellow onion, finely chopped
02 6 stalks spring onions, chopped
03 180 ml soy sauce
04 60 ml vegetable oil
05 120 ml white vinegar
06 2 tablespoons brown sugar
07 1 jalapeno pepper, seeded and halved, or use scotch bonnet pepper
08 1 tablespoon fresh thyme leaves
09 0.5 teaspoon kosher salt
10 0.5 teaspoon ground allspice
11 0.5 teaspoon ground cinnamon
12 0.5 teaspoon ground cloves

→ Steak & Shrimp

13 300 g steak, cut into bite-sized pieces
14 300 g large shrimp, peeled and deveined

→ Tropical Pilaf Rice

15 200 g long-grain white rice
16 500 ml coconut water
17 100 g pineapple, grilled and chopped
18 1 sachet sazon seasoning (about 6 g)
19 0.5 teaspoon ground black pepper
20 2 tablespoons fresh parsley, finely chopped

→ Vegetables

21 1 small onion, sliced
22 1 bell pepper, sliced

Instructions

Step 01

Combine chopped yellow onion, spring onions, jalapeno, soy sauce, white vinegar, vegetable oil, brown sugar, thyme, kosher salt, allspice, cinnamon, and cloves in a food processor. Puree until smooth.

Step 02

Rinse rice in cold water. In a saucepan, bring coconut water to a boil. Add rice, grilled pineapple, sazon seasoning, and black pepper. Stir, reduce heat, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and stir in fresh parsley.

Step 03

Heat a skillet over medium heat with a splash of oil. Add sliced onion and bell pepper, sauté until softened and slightly caramelised. Set aside.

Step 04

Heat a skillet over high heat. Sear steak pieces for 1 minute per side until browned. Add a generous amount of jerk sauce to coat, cook an additional minute, then remove from heat.

Step 05

In the same skillet, cook shrimp for 2 minutes on each side. Add jerk sauce and cook until shrimp is opaque and forms a 'C' shape with light charring. Remove from heat.

Step 06

Spoon tropical pilaf rice onto serving plates. Top with sautéed vegetables, jerk steak, and shrimp. Serve immediately.

Notes

  1. For authentic heat, substitute scotch bonnet pepper for jalapeno if available.

Tools You'll Need

  • Food processor
  • Large skillet
  • Medium saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (soy sauce) and shellfish (shrimp).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 620
  • Total Fat: 18 g
  • Total Carbohydrate: 72 g
  • Protein: 36 g