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0 from 18 votes

Jerk Shrimp Stew with Cauliflower Rice {Whole 30 + Paleo}

This creamy Jerk Shrimp Stew uses coconut milk, pineapples and bold flavors for a healthy, weeknight meal that is paleo friendly and whole 30 compliant!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2
Calories: 377 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1/2 tablespoon olive oil
  • 1 large carrot sliced
  • 1 large red bell pepper sliced
  • 1/3 cup red onion diced
  • 1 large habanero pepper minced with the seeds reserved *
  • 3/4 teaspoon fresh ginger minced
  • 1 1/2 teaspoons garlic minced
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon plus 1/8 ground thyme**
  • 1/4 teaspoon plus 1/8 cinnamon
  • 1 cup full-fat coconut milk
  • 1/3 cup crushed pineapple with juice
  • 2 tablespoons pineapple juice
  • 2 teaspoons Coconut aminos 
  • 1 1/4 teaspoons fresh lime juice
  • Pinch of salt
  • 3 cups cauliflower cut into bite-sized pieces.
  • 8 ounces fresh raw shrimp
  • 1/4 cup cilantro chopped

Instructions

    Cup of Yum
  1. In a large pan, heat the olive oil on medium-high heat. Add in the sliced carrots, and cook until they just begin to soften, about 3 minutes.
  2. Add the red pepper, red onion, Habanero pepper, ginger and garlic into the pan and turn down to medium heat. Cook, stirring frequently, until the veggies are tender, about 5 minutes.
  3. Add in the nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until the spices are fragrant, just about a minute or so.
  4. Pour in the coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice and a pinch of salt. Turn the temperature up to medium-high and bring to a boil. Boil for 1 minute.
  5. Once boiled, reduce the heat to medium and simmer, stirring occasionally, until the sauce begins to thicken, about 8-10 minutes.
  6. While the sauce cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"
  7. Place the cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set aside
  8. Once the sauce has thickened, turn the heat down to medium-low and stir in the shrimp. Cover and cook until the shrimp are opaque, about 2-3 minutes.
  9. Stir in the cilantro and divide the cauliflower rice between two plates.
  10. Scoop the stew over the rice and DEVOUR.

Notes

  • I recommend not adding the seeds, and just adding the whole minced pepper. Once the dish is done, taste it. If you need more heat, add a few of the seeds in. Careful, they are SPICY.* Don't have a 1/8 tsp measure? Just eyeballs half of your 1/4 - it doesn't need to be perfect!
  • I recommend not adding the seeds, and just adding the whole minced pepper. Once the dish is done, taste it. If you need more heat, add a few of the seeds in. Careful, they are SPICY.

Nutrition Information

Calories 377kcal (19%) Carbohydrates 31g (10%) Protein 7g (14%) Fat 29g (45%) Saturated Fat 22g (110%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 200mg (8%) Potassium 1064mg (30%) Fiber 7g (28%) Sugar 15g (30%) Vitamin A 7121IU (142%) Vitamin C 161mg (179%) Calcium 94mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 31g 10%
Protein 7g 14%
Fat 29g 45%
Saturated Fat 22g 110%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 200mg 8%
Potassium 1064mg 23%
Fiber 7g 28%
Sugar 15g 30%
Vitamin A 7121IU 142%
Vitamin C 161mg 179%
Calcium 94mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.