Best 6 Caribbean Rice N Shrimp Recipes

Embark on a Caribbean culinary adventure with our tantalizing selection of rice and shrimp recipes. Immerse yourself in the vibrant flavors and aromas of the Caribbean, where each dish is a harmonious blend of spices, herbs, and fresh ingredients. From the classic Caribbean Rice n' Shrimp, bursting with succulent shrimp, aromatic rice, and a medley of colorful vegetables, to the indulgent Creamy Caribbean Shrimp and Rice, a delectable union of creamy coconut milk, flavorful shrimp, and fluffy rice.

Prepare to be captivated by the zesty Caribbean Shrimp Scampi, a delightful combination of shrimp sautéed in a vibrant sauce of garlic, butter, lemon, and white wine. For a delightful twist, try the Caribbean Shrimp and Rice with Mango Salsa, where sweet and juicy mango salsa complements the savory shrimp and rice. And for a flavorful one-pot meal, the Caribbean Shrimp and Rice Jambalaya is a must-try, featuring a medley of shrimp, rice, vegetables, and a delightful blend of spices. Each recipe promises an explosion of flavors, inviting you to savor the essence of the Caribbean with every bite.

Here are our top 6 tried and tested recipes!

CAJUN SHRIMP AND RICE

Cajun Shrimp and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Steps:

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

CARIBBEAN SHRIMP & RICE BOWL

Caribbean Shrimp & Rice Bowl image

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges, optional

Steps:

For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.

CARIBBEAN SHRIMP BOWL

Caribbean Shrimp Bowl image

After switching to a paleo diet a few years ago, we have started eating tons of veggies for almost every meal-yes, even breakfast. We've gotten used to swapping in cauliflower, broccoli and kale in place of carbs like rice or potatoes. This bowl is literally chock-full of veggies and has tons of Caribbean-inspired flavor! Plus, it is so simple to make and uses one skillet! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil or coconut oil, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups frozen riced cauliflower
1 package (12 ounces) broccoli coleslaw mix
1 large sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon adobo seasoning
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon sea salt
1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained
1 cup chopped peeled mango
1/4 cup minced fresh cilantro

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.

Nutrition Facts : Calories 267 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1240mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 6g fiber), Protein 23g protein.

CARIBBEAN SHRIMP

Caribbean Shrimp image

Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 16

Number Of Ingredients 9

Ingredients

1 1/2 lb uncooked peeled deveined medium shrimp (46 to 50), thawed if frozen
2 medium green onions, chopped (2 tablespoons)
2 cloves garlic, finely chopped
2 teaspoons grated lime peel
1/4 cup lime juice
1 tablespoon soy sauce
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
2 teaspoons sesame oil

Steps:

In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.

Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 80 mg, Fiber 0 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg

CARIBBEAN HOLIDAY SHRIMP

Caribbean Holiday Shrimp image

Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad.

Provided by Sue

Categories Appetizers and Snacks Seafood Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon white sugar
½ teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
½ cup chopped fresh cilantro

Steps:

In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 2.9 g, Cholesterol 221.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.5 g, Sodium 369 mg, Sugar 0.7 g

CARIBBEAN FUSION SHRIMP AND RICE

Caribbean Fusion Shrimp and Rice image

This recipe has fantastic flavor, hands down my favorite shrimp and rice recipe. It is adapted from a recipe I once found on FoodNetwork.com.

Provided by J.SaltyDog

Categories Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups jasmine rice
1 lb large shrimp, peeled and deveined
2 green bell peppers
2 red bell peppers
28 ounces canned tomato puree
3/4 cup coconut milk
4 tablespoons garlic, minced
12 strands saffron
1/2 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper, freshly ground

Steps:

Prepare Jasmine rice according to package instructions.
While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender.
Cut red and green bell peppers into wide strips.
Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender.
Add shrimp to pan and continue cooking until shrimp are pink and cooked through.
Serve over jasmine rice.

Nutrition Facts : Calories 741.8, Fat 11.6, SaturatedFat 8.9, Cholesterol 143.2, Sodium 731.7, Carbohydrate 133.5, Fiber 9.1, Sugar 42.2, Protein 27.4

Tips:

To save time, you can use frozen shrimp. Just thaw them before cooking.
If you don't have annatto oil, you can use olive oil or vegetable oil instead.
To make the rice more flavorful, you can add a bay leaf or two to the pot while it's cooking.
If you want a spicier dish, you can add a pinch of cayenne pepper or chili powder to the shrimp marinade.
Serve the rice and shrimp with your favorite Caribbean sides, such as fried plantains, black beans, or coleslaw.

Conclusion:

This Caribbean rice and shrimp dish is a flavorful and easy-to-make meal that's perfect for a weeknight dinner. The combination of fluffy rice, succulent shrimp, and aromatic spices creates a dish that's sure to please everyone at the table. So next time you're looking for a delicious and authentic Caribbean dish, give this recipe a try.