Today I’m bringing you a dish that is an absolute flavor vacation on a plate! This Jerk Steak and Shrimp Over Tropical Rice is the perfect combination of smoky, spicy jerk flavor and the bright, sweet relief of tropical fruit. Nothing is boring about this meal; it’s a vibrant, hearty, and totally luscious recipe that will make you feel like you’ve booked a first-class ticket to the Caribbean. The tropical rice alone, cooked in creamy coconut milk and studded with juicy pineapple and mango, is UNREAL. You’re going to love how the sizzling steak and succulent shrimp, coated in that fiery jerk spice, rests perfectly on a bed of sweet, fragrant rice. Get ready for island vibes and spicy goodness!

Why You’ll Love This Recipe

A True Flavor Vacation: The mix of spicy jerk seasoning with the sweet pineapple and mango in the rice is a culinary match made in heaven. It hits all the right notes: savory, sweet, and just the right amount of heat!
Simple & Speedy Gourmet: While it looks incredibly fancy, this entire meal comes together in just about 45 minutes! It’s perfect for a weeknight when you need a show-stopping dish without the all-day commitment.
Protein Powerhouse: We’re doubling up on the goodness with tender, juicy flank steak and plump, succulent shrimp. This is a satisfying, hearty meal that truly keeps you full.
Coconut Rice Upgrade: We’re skipping plain water for the rice and using creamy, dreamy coconut milk instead. Trust me, the aroma alone is worth it, and it gives the rice a truly luxurious texture.

Ingredients

All you need for this Jerk Steak and Shrimp masterpiece is to gather up these ingredients! They all play a crucial role in creating the amazing island flavor:

Flank Steak: Our main event! This cut is lean, absorbs the jerk marinade beautifully, and slices up perfectly for serving.
Large Shrimp: Adds a delicious contrast to the steak; make sure they are peeled and deveined to save you prep time.
Jerk Seasoning: The key to the whole dish! This spice blend brings the heat, the warmth, and that essential Caribbean flavor.
Olive Oil: Helps the jerk seasoning adhere to the steak and shrimp, and ensures a perfect sear on the pan or grill.
Jasmine Rice: This fragrant, long-grain rice is the perfect base for soaking up the coconut milk and tropical flavors.
Coconut Milk: Replaces water when cooking the rice, giving it an incredible creamy texture and sweet, subtle coconut aroma.
Pineapple Chunks & Diced Mango: The “Tropical” part of the dish! They add bursts of sweetness and a juicy texture that balances the heat from the jerk seasoning.
Red Bell Pepper: Adds a beautiful color and a mild, sweet crunch to the rice mixture.
Green Onions (Scallions): Used for a mild, oniony freshness and a pretty, final garnish.
Lime Juice: A critical finisher! A little squeeze of fresh lime juice brightens all the flavors and ties the whole tropical rice together.
Salt and Pepper: Essential for seasoning and bringing out the natural flavors of all the ingredients.

Note: The exact measurements for these ingredients, along with the full recipe card, will be right below this article!

How to Make the Jerk Steak and Shrimp Over Tropical Rice

Step 1: Prep and Marinate the Meat

Pat your flank steak dry—this is a secret trick for a great sear! Rub it down with half of the jerk seasoning and a drizzle of olive oil. Give it about 10 minutes to soak up those fiery flavors. While that’s resting, toss your peeled and deveined shrimp with the remaining jerk seasoning.

Step 2: Get That Tropical Rice Cooking

Rinse your jasmine rice under cold water until the water runs clear. This removes extra starch for the best texture! In a medium saucepan, combine the rinsed rice and the coconut milk. Bring this to a very gentle boil, then immediately reduce the heat to low, cover the pan, and simmer for 12–15 minutes until the liquid is totally absorbed and the rice is tender.

Step 3: Mix the Tropical Goodness

Once the rice is cooked, fluff it gently with a fork. Now for the fun part! Fold in the sweet pineapple chunks, diced mango, finely chopped red bell pepper, and sliced green onions. Finish with a squeeze of lime juice and season the rice with salt and pepper to your liking. Keep it warm while you sear the proteins.

Step 4: Sear the Steak

Heat a skillet or grill pan over medium-high heat. Sear the steak for 3–4 minutes per side for a beautiful medium doneness—or adjust the time to your preference. Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing it thinly against the grain. Never skip the rest!

Step 5: Cook the Shrimp

In the same pan, add another tiny drizzle of oil if needed, and cook the shrimp. They cook super fast—1 to 2 minutes per side is usually all it takes until they turn pink and opaque. Don’t overcook them!

Step 6: Assemble and Serve

Spoon a generous amount of that fragrant tropical rice onto your plates. Arrange the thinly sliced jerk steak and the perfectly cooked shrimp right on top. Enjoy the vibrant flavors and island vibes you just created!

Pro Tips for Making the Recipe

Don’t Rush the Rest: Allowing the steak to rest for 5 minutes after cooking is CRITICAL! This lets the juices redistribute, ensuring your steak stays tender and juicy when you slice it.
Customize the Heat: If you want extra spice, add a pinch of cayenne pepper to the jerk seasoning when prepping the meat. If you prefer milder heat, use less jerk seasoning or a milder blend.
Fluff the Rice: After the rice is done cooking, use a fork to fluff it rather than a spoon. This keeps the grains separate and light, preventing it from becoming sticky or mushy.
High Heat Sear: Make sure your pan is nice and hot before adding the steak. A screaming hot pan is what gives you that beautiful, flavorful crust on the meat.

How to Serve

This Jerk Steak and Shrimp is already a showstopper on its own, but here are a few fun ways to plate it up:

A Drizzle of Sauce: Pair it with a side of mango salsa or a little dollop of sour cream or plain yogurt to cool down the heat.
Fresh Herbs: Garnish with fresh chopped cilantro or extra green onions for a pop of color and freshness.
Simple Side Salad: Serve alongside a simple mixed green salad with a light vinaigrette to cut the richness of the meat and rice.
Cocktail Pairing: Nothing goes better with this island meal than a refreshing glass of iced tea or even a classic Mojito or Daiquiri (if you’re having a really good time!).

Make Ahead and Storage

Storing Leftovers

Store any leftovers in separate, airtight containers in the refrigerator for up to 3 days. It tastes great the next day, though the mango and pineapple may soften slightly.

Freezing

You can freeze the sliced jerk steak and shrimp in a freezer-safe container for up to 2 months. It’s best to store the tropical rice separately, as the texture of the mango and pineapple can become watery when thawed.

Reheating

Reheat the rice and the protein separately. Warm the rice in the microwave or a saucepan with a splash of water or coconut milk to rehydrate it. Reheat the steak and shrimp gently in a skillet or air fryer to prevent them from becoming tough or dry.

FAQs

How do I ensure my steak is tender and juicy?

The secret to a tender steak is two-fold: high heat and resting time! Make sure your skillet or grill pan is piping hot to get a quick sear and then, critically, let the steak rest for a full five minutes after you pull it off the heat. Resting allows the internal juices to settle back into the meat fibers, ensuring every slice is incredibly moist and flavorful. Also, always remember to slice against the grain!

Can I substitute the flank steak with another cut of meat?

Absolutely, you have options! If you can’t find flank steak, skirt steak or sirloin are fantastic substitutes, as they both take well to high heat searing and slicing. Just be sure to adjust your cooking time slightly, as a thinner cut like skirt steak may cook even faster. The goal is always a nice medium-rare to medium internal temperature for maximum tenderness.

I don’t have coconut milk. Can I use water to cook the rice instead?

You can, but I highly recommend trying to grab some coconut milk for this dish! Using water will still cook the rice, but you’ll miss out on that incredible creaminess and the subtle, sweet fragrance that the coconut milk imparts. It’s a major component of the “tropical” flavor! If you must substitute, you could use chicken or vegetable broth for flavor, but the texture won’t be as rich.

How can I prevent the shrimp from becoming rubbery?

The key to perfectly cooked shrimp is speed and attention! Shrimp cook incredibly fast, so medium-high heat for about 1–2 minutes per side is usually plenty. They are done the moment they turn pink and opaque. If you see them curling up tightly into an “O” shape, they are likely overcooked. You want them to have a nice, gentle “C” shape when done.