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!
Do you ever just sit around and ponder what the story behind “Jamaican Jerk” flavored anything is?
I meeean, I TRIED to when we ate those vegetarian lettuce wraps with Jerk grilled tofu and the easy jerk chicken with pineapple, but I realized in about .003 seconds that I was just too busy being caught up in my version of food heaven.
I mean, we’re talkin’ bursts of spicy cinnamon, allspice and nutmeg with POPS of habanero HEAT and juuuuust the right amount of sweet pineapple juice to keep my little hands from grabbing at ANYTHING that even remotely resembles any form of liquid, to keep my face from MELTING OFF my body.
Don’t tell me you’ve never drank a WHOLE bottle of ranch dressing after accidentally biting into what you THOUGHT was just a really, REALLY small red bell pepper.
Orrrrr maybe I’m the only one who grew up with a mother who grew tiny, seemingly-innocent peppers. And a mother who “accidentally” forget to tell her dear, sweet and angelic (depends if you’re asking me or her that one though) little daughter that the heat level is abouuuuuut 50 GAZILLION AND 12.
Tiny peppers are the reason I have trust issues.
Anyway. No need to discuss the traumas of my non-adult life and they carried over into my adult life. You came here for DA FOOD.
Back to jerk stew, which is not actually a jerk at alllllll.
Peeps. The only thing “jerky” about these juicy little shrimp that are swimming in the creamiest mixture of thick, velvety-smooth coconut milk, sweet and tropical pineapple, and tender-crisp veggies is that it won’t somehow magically teleport from the photos on the screen to inside my mouth right about yesterday.
It’s the kind of delicious that you just want to plant your face into the ENTIRE spicy-sweet pot of, and slurp your way out. You don’t care if it gets in your hair. Don’t care if you wipe the creamy coconut milk off your face with your sleeve like some uncivilized cave women person. <– It’s how the CAVEWOMAN did it ANYWAY.
All bets of lady-like behavior are off when you slide a bowl of jerk shrimp stew in front of your face. It’s just you and (MAYBE) a spoon. A little tropical dinner action that you want to savor each moment of in the comfort of your own SELF.
You know what I’m talking about. When you come across a food love so DEEP that the idea of having to pretend to care about a conversation with someone, when you just want to spend every.single.ounce of thought power on the dinner at hand, is just. SO. HARD.
That’s this not-a-jerk stew.
So much not a jerk that you can make it in 30 minutes. AND so SO much not a jerk that it’s going to keep you from eating 40 gazillion eggs for the next 30 days straight because, like we talked about on Monday with the Mango Chicken, it’s day 2 of WHOLE 30 COMPLIANT dinners! Can I get a YAHOO?
I know I shouldn’t say this bu-bu-butttttt I HAS TO:
It’s Jamaican me CARAYZAY.
Thanks for allowing me to do that. It feels so much better. I appreciate you.
And I would also really appreciate if you listen to my super-wise words of yum and you get shimmying your way up a coconut palm tree and put on a big pot of rich and creamy Jamaican stew vibes for dinner tonight.
Or just go to the store and buy the coconut milk.
Whole 30 Paleo Jerk Shrimp Stew with Cauliflower Rice
- 1/2 Tbsp 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 Tsp Fresh ginger minced
- 1 1/2 tsp Garlic minced
- 3/4 tsp Ground Nutmeg
- 3/4 tsp Ground Allspice
- 1/4 tsp + 1/8 Ground Thyme**
- 1/4 tsp + 1/8 Cinnamon
- 1 Cup Full-fat Coconut milk
- 1/3 Cup Crushed pineapple with juice
- 2 Tbsp Pineapple juice
- 2 tsps Coconut Aminos
- 1 1/4 tsp Fresh lime juice
- Pinch of salt
- 3 Cups Cauliflower cut into bite-sized pieces.
- 8 Oz Fresh raw shrimp
- 1/4 Cup Cilantro chopped
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.
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.
Add in the nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until the spices are fragrant, just about a minute or so.
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.
Once boiled, reduce the heat to medium and simmer, stirring occasionally, until the sauce begins to thicken, about 8-10 minutes.
While the sauce cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"
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
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.
Stir in the cilantro and divide the cauliflower rice between two plates.
Scoop the stew over the rice and DEVOUR.
Recipe NotesI 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!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 20 POINTS+: 14. OLD POINTS: 12
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more paleo seafood recipes?
Paleo shrimp recipes from around the web:
Paleo Bam Bam Shrimp – Bravo For Paleo
BBQ Shrimp with Thai Cucumber Noodles – The Tomato Tart
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