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Close-up of Jerk Steak and Shrimp served over bright yellow tropical rice with visible chunks of mango, pineapple, and a drizzle of sauce, garnished with parsley.

Jerk Steak and Shrimp Over Tropical Rice

A bold and flavorful Caribbean-inspired dish pairing spicy jerk steak and shrimp with fragrant tropical coconut rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak
  • 12 large shrimp peeled and deveined
  • 2 tbsp jerk seasoning
  • 2 tbsp olive oil
Tropical Rice
  • 1 cup jasmine rice
  • 1 1/2 cups coconut milk
  • 1/2 cup pineapple chunks
  • 1/2 cup mango diced
  • 1/4 cup red bell pepper finely chopped
  • 2 green onions sliced
  • 1 tbsp lime juice
  • salt and pepper to taste

Equipment

  • Skillet or Grill Pan
  • Saucepan

Method
 

  1. Pat the steak dry and rub with 1 tablespoon jerk seasoning and 1 tablespoon olive oil. Set aside for 10 minutes.
  2. Toss the shrimp with the remaining jerk seasoning and set aside.
  3. Rinse the jasmine rice. In a saucepan, combine coconut milk and rice and bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed.
  5. Fluff the rice and fold in pineapple, mango, red bell pepper, and green onions. Add lime juice, salt, and pepper.
  6. Heat a skillet or grill pan over medium-high. Sear the steak 3–4 minutes per side. Rest 5 minutes, then slice thinly.
  7. In the same pan, cook the shrimp 1–2 minutes per side until pink and opaque.
  8. Serve sliced jerk steak and shrimp over the tropical rice.

Notes

Adjust jerk seasoning to your preferred spice level for an extra kick or a milder flavor.