Jerk Steak & Shrimp over Yellow Rice

This Jerk Steak & Shrimp over Yellow Rice recipe was born on one of those days when I was craving something bold and full of flavor—something that could whisk me away to a place with sun, sand, and a little heat. The smoky spices, the juicy steak, the succulent shrimp… it was everything I wanted on a plate. And pairing it with fragrant yellow rice? That was the moment it all came together.

If you’ve ever wanted to bring a little island flair to your kitchen without hopping on a plane, this dish is the answer. It’s hearty, vibrant, and satisfying in a way that makes you wonder why you haven’t made it sooner.

Why I Love This Recipe

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The first thing you’ll notice about this Jerk Steak & Shrimp over Yellow Rice is the mouthwatering combination of flavors and textures. You get the rich, smoky heat from the jerk marinade on the steak, a slight char that brings out its savory goodness, and the shrimp—plump and juicy, soaking in all those island spices.

What makes this dish really special is how it manages to feel comforting and exotic at the same time. The yellow rice, infused with turmeric and garlic, acts as the perfect base—soaking up the jerk juices without overpowering them. Every bite has a balance of spice, warmth, and brightness.

And here’s the thing: jerk seasoning isn’t just about heat. It’s about layers of flavor—sweetness from brown sugar, warmth from cinnamon and allspice, a kick of fresh ginger, and that unmistakable scotch bonnet pepper heat. It’s complex, but not complicated to make.

This is the kind of recipe you make when you want to impress but don’t want to be stuck in the kitchen all night. It’s simple to pull together with the right ingredients, and once you master it, you’ll want to make it again and again.

Ingredients for Jerk Steak & Shrimp over Yellow Rice

Before we dive in, here’s the good news: this recipe uses simple, easy-to-find ingredients, but the flavors are anything but ordinary.

For the Jerk Steak & Shrimp

• Ribeye or Sirloin Steak (about 1 lb): Tender and flavorful cuts that stand up well to grilling.
• Large Shrimp (peeled and deveined, about 1 lb): Fresh or frozen (thawed)—just make sure they’re raw for best flavor.
• Olive Oil: Helps the seasoning cling and gives a nice sear.
• Fresh Lime Juice: Adds brightness and balances the spices.

For the Jerk Marinade

• Scotch Bonnet or Habanero Peppers (2 small): Traditional jerk flavor comes from these. Adjust for your spice level.
• Garlic Cloves (4-5 cloves): Fresh is best.
• Fresh Ginger (1 tbsp, grated): Adds warmth and zing.
• Green Onions (4 stalks): Adds a mild onion flavor.
• Brown Sugar (2 tbsp): Balances the heat.
• Allspice (1 tsp): The signature jerk spice.
• Cinnamon (½ tsp): Adds subtle warmth.
• Thyme (2 tsp dried or 1 tbsp fresh): Earthy flavor.
• Ground Nutmeg (¼ tsp): Optional but lovely.
• Soy Sauce (3 tbsp): Brings salt and umami.
• Olive Oil (2 tbsp): Helps everything blend.
• Lime Juice (2 tbsp): Fresh acidity.
• Salt and Black Pepper: To taste.

For the Yellow Rice

• Long Grain White Rice (2 cups): Jasmine works well too.
• Chicken Broth (4 cups): Adds flavor to the rice.
• Turmeric Powder (1 tsp): For color and subtle earthiness.
• Garlic Powder (1 tsp): Optional, but adds flavor.
• Onion Powder (1 tsp): Another layer of flavor.
• Salt and Pepper: To taste.
• Bay Leaf (1): Infuses subtle flavor.
• Butter or Olive Oil (2 tbsp): Adds richness.

This ingredient list may look long, but it comes together beautifully. And if you’ve never made homemade jerk seasoning before, trust me—after this, you’ll never want to use a store-bought version again.

How Much Time Will You Need

This dish is quick enough for a weeknight meal but impressive enough for a special dinner.

• Prep Time: 20 minutes (plus optional marinating time)
• Cook Time: 30 minutes
• Total Time: 50 minutes (1 hour if you marinate longer)

Pro Tip: If you marinate the steak and shrimp earlier in the day, you’ll have this meal on the table in no time when dinner rolls around.

How to Make Jerk Steak & Shrimp over Yellow Rice

Let’s walk through the steps, and you’ll see just how simple this is to make.

Step 1: Prepare the Jerk Marinade

In a food processor or blender, combine the scotch bonnet peppers, garlic, ginger, green onions, brown sugar, allspice, cinnamon, thyme, nutmeg, soy sauce, olive oil, lime juice, salt, and pepper. Blend until smooth.

Taste the marinade—carefully! It’s spicy. Adjust the sweetness or salt if needed.

Step 2: Marinate the Steak and Shrimp

Place the steak and shrimp in separate bowls or zip-top bags. Pour half of the jerk marinade over each. Massage the marinade into the meat and shrimp so everything is well coated.

Cover and refrigerate for at least 30 minutes, or up to 4 hours if you have time. The longer it sits, the deeper the flavor.

Step 3: Make the Yellow Rice

In a large saucepan, melt butter or olive oil over medium heat. Add the turmeric, garlic powder, and onion powder, and cook for 1 minute until fragrant.

Add the rice and stir to coat each grain with the spice mixture.

Pour in the chicken broth, add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce to low heat. Cover and simmer for about 18-20 minutes, until the rice is fluffy and the liquid is absorbed.

Remove the bay leaf and fluff the rice with a fork before serving.

Step 4: Grill or Sear the Steak

Heat a grill or cast-iron skillet over medium-high heat. Drizzle a little oil on the pan if using a skillet.

Add the marinated steak and cook for 4-6 minutes per side, depending on thickness and desired doneness. Remove the steak and let it rest for 5-10 minutes before slicing.

Step 5: Cook the Shrimp

While the steak rests, cook the shrimp. If grilling, thread them onto skewers and grill for 2-3 minutes per side. If using a skillet, sauté them over medium-high heat for about 3 minutes per side, until pink and opaque.

Step 6: Assemble the Dish

On a large serving platter or individual plates, spoon a generous helping of yellow rice. Top with sliced jerk steak and jerk shrimp. Drizzle any remaining juices over the top for added flavor.

Finish with a squeeze of fresh lime juice, and garnish with chopped green onions or fresh herbs if you like.

Substitutions

If you don’t have all the ingredients or want to switch things up, here are some great options to keep the flavor bold and delicious.

• Protein Swaps: Instead of ribeye or sirloin, try flank steak or even chicken thighs. For seafood lovers, scallops or even chunks of white fish can replace shrimp.
• Pepper Alternatives: Scotch bonnets can be hard to find. Habaneros are the closest match. For less heat, try jalapeños—but use more for the right flavor balance.
• Rice Variations: You can use brown rice for added fiber or even cauliflower rice if you’re going low-carb (though it won’t soak up the flavor as much).
• No Soy Sauce?: Use coconut aminos for a gluten-free option.
• Herbs and Spices: Fresh thyme is best, but dried works. No nutmeg? Leave it out—it’s optional.

The key is maintaining the balance between sweet, spicy, and savory.

Best Side Dishes for Jerk Steak & Shrimp over Yellow Rice

This meal can stand on its own, but if you want to complete the spread, here are three sides that pair beautifully:

1. Grilled Pineapple Slices
   The sweetness balances the spicy jerk seasoning and adds a refreshing bite.
2. Caribbean Coleslaw
   Made with cabbage, carrots, and a light vinaigrette, it cools the palate between bites.
3. Black Beans
   Seasoned with garlic, cumin, and lime, they add richness and make this meal even heartier.

Serving and Presentation Tips

You’ve put in the effort to create something bursting with color and flavor—so let’s make sure it looks as good as it tastes.

When I serve Jerk Steak & Shrimp over Yellow Rice, I think of a Caribbean feast. The colors are vibrant—the golden rice, the deep caramelization on the steak, the rosy shrimp. It’s a dish that should make people’s mouths water before they even take a bite.

How to Present It:

• Use a large platter. Layer the yellow rice first to create a bed, then fan out the sliced jerk steak on one side and arrange the shrimp neatly on the other.
• Garnish with chopped green onions, fresh thyme sprigs, or finely diced red bell pepper for a pop of color.
• A few lime wedges scattered around the plate not only look beautiful but invite your guests to add a little citrus zing to their meal.
• If you’re serving family-style, bring the platter to the table and let everyone dig in. It creates a relaxed, festive vibe.

Tips and Tricks to Make This Recipe Even Better

If you want your Jerk Steak & Shrimp over Yellow Rice to taste like it came from a restaurant—or better—these tips will make all the difference.

Marinade Matters

Let the steak and shrimp marinate for as long as possible, ideally 4 hours. If you’re short on time, even 30 minutes will infuse flavor, but longer marination results in deeper taste.

Don’t Skip Resting the Steak

After grilling or searing your steak, let it rest for at least 5-10 minutes before slicing. This keeps it juicy and tender.

Control the Heat

Scotch bonnets and habaneros can vary in heat. Start with one pepper and taste the marinade before adding a second. You can always add heat but can’t take it away.

Use Fresh Ingredients

Fresh lime juice, garlic, ginger, and herbs make a huge difference. This dish relies on vibrant, bold flavors—you’ll taste the freshness in every bite.

Serve Immediately

Shrimp can overcook quickly if left too long after cooking. Plan your timing so you can serve everything hot and fresh.

Common Mistakes to Avoid

Even seasoned cooks can make a few missteps with jerk recipes. Here’s what to watch for:

Overcooking the Shrimp

Shrimp only need 2-3 minutes per side. Any longer, and they can turn rubbery. Keep an eye on them, and pull them off the heat as soon as they’re opaque and pink.

Skipping the Resting Period for the Steak

Slicing your steak too soon will cause all those flavorful juices to run out. Let it rest to keep it moist and tender.

Not Tasting the Marinade

It’s spicy, but you should taste a small amount before marinating. Make sure you have the balance you want—add more lime for brightness, brown sugar for sweetness, or soy sauce for umami if needed.

Using Low-Quality Meat or Shrimp

This dish shines when you use good-quality steak and fresh shrimp. Tough steak or watery shrimp will dull the flavors.

Cooking Rice Too Fast

Simmer the rice gently. If you cook it on high heat, it can burn on the bottom and be unevenly cooked. Low and slow gives you fluffy, tender grains.

How to Store It

One of the great things about this dish is that you can make it ahead of time or enjoy leftovers the next day.

Refrigerating

• Store leftover steak, shrimp, and rice separately in airtight containers.
• They’ll keep in the refrigerator for up to 3 days.
• When reheating, do so gently:
  • Rice: Add a splash of broth or water and reheat covered in the microwave or on the stovetop.
  • Steak: Warm in a low oven (300°F) until heated through.
  • Shrimp: Reheat quickly in a hot pan to avoid overcooking.

Freezing

• The yellow rice freezes well! Store it in a freezer-safe container for up to 2 months.
• The steak can be frozen, though it’s best fresh. Slice it first for easier reheating later.
• I don’t recommend freezing cooked shrimp—they tend to get rubbery once thawed.

FAQ

1. Can I make this recipe less spicy?

Absolutely. Use only one pepper (or none) in the marinade and remove the seeds for less heat. You can also add more brown sugar or lime juice to balance the spice.

2. Can I make the marinade ahead of time?

Yes! The jerk marinade can be made up to 3 days ahead and stored in the refrigerator. It’s actually better the next day as the flavors meld.

3. What if I don’t have a grill?

No problem. You can sear the steak in a cast-iron pan or broil it in the oven. The shrimp can be sautéed or broiled as well.

4. Is this recipe gluten-free?

This recipe can easily be made gluten-free by using tamari or coconut aminos instead of soy sauce. Always check your labels to be sure.

5. Can I use pre-cooked shrimp?

I don’t recommend it. Pre-cooked shrimp tend to overcook and get rubbery when reheated. Start with raw, peeled, and deveined shrimp for best results.

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