jamaican jerk shrimp and coconut pineapple quinoa pilaf
See? There’s tortillas there. Definitely counts as a taco.
Switching it up on Taco Wednesday with Jamaican fare. Best with a side of warm tortillas for scooping up the pilaf and assembling a few spicy jerk shrimp on top. This dinner requires a mere one skillet for both components, and the result is a complete meal rich with flavor and a pretty good protein profile considering the shellfish and the quinoa.
Jamaican cuisine is not one to which I have huge exposure. We’ve a restaurant nearby I’ve visited twice that serves a pretty swell menu of jerk style food, with a bit of Cajun influence sometimes as well. I, however, adore the concept of adding sweet components to a typically savory set of food, and I quite love pineapple particularly since its becoming cheaper as the weather heats up, so an island-inspired pilaf was definitely in order. I’m in general a big pilaf fan, really. Have you seen my Apple Cider Glazed Baked Salmon with Butternut Squash Quinoa Pilaf?
The ingredients list looks extensive, but never fear. Most of it is dry spices that are mixed up and tossed with big plump shrimp. Jerk seasoning in this formula doesn’t involve any sort of exotic seasoning, so you likely have everything you need somewhere in the midst of your spice cabinet.
The shrimp sear first with their outfit of jerk spices. The pilaf starts next. The aromatic power trio of garlic, shallot, and ginger saute in coconut oil for a bit with some minced jalapeno (for heat) and coconut flakes (which taste infinitely nicer when slightly toasted). A bit of butter strengthens the tastes and will later emphasize the creaminess of the dish.
Next, quinoa. A slow simmer with any grain on the stovetop is essential for preventing a water overload inevitable when the liquid boils down too fast yet the component remains tooth-shatteringly crunchy. A very light bubbling is all you need. No Macbeth cauldron bubble here, else you may have some toil and trouble you don’t necessarily want.
Finally, add the coconut milk and let it heat to thicken the sauce. Don’t worry, the quinoa may look soupy at first, but it absorbs the milk beautifully and morphs into a creamy consistency. The parsley and pineapple chunks come last. Stir both into the pilaf.
Now, ladies and gents, you have a platter of incredibly thick coconut pineapple quinoa pilaf and big fat spicy shrimp to feast your eyes on and, eventually, feast on. Have leftovers? No sweat. Everything tastes even more amazing the next day.
Once J and I start marathon training, most dinners will likely take on this theme. Quick, one skillet or pan, yet still packed with flavor so we’re not trapped in the bubble of plain rice and unseasoned protein into which some trainees stick themselves. Which is fine and all if they swing that way as is, but I am far too invested in injecting some fun into my cooking that I’d probably shrivel into a morsel of bread if forced to remove the art of our cuisine.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More craveworthy shrimp recipes:
Ginger Soy Shrimp Dumplings with Spicy Chili Garlic Sauce
Creamy Shrimp Marsala Tortellini
Spicy Honey Garlic Shrimp Tacos with Garlic Avocado Sauce
Ingredients
- 1 lb large shrimp
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp onion powder
- 1 1/2 tsp cumin, divided
- 1/4 + 1/2 tsp allspice, divided
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tbsp ginger, minced
- 1/2 cup unsweetened coconut flakes
- 1 jalapeno, deseeded and minced
- 2 tbsp butter
- 1/2 cup fresh pineapple, in 1/2 inch chunks
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth or water
- 1 cup coconut milk
- 1/3 cup fresh parsley
- warm tortillas, to serve
Instructions
- Pat shrimp dry with paper towels and, in a bowl, toss with 2 tbsp chopped parsley, thyme, garlic powder, brown sugar, paprika, onion powder, 1/2 tsp cumin, allspice, cinnamon, and salt until thoroughly coated.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Sear shrimp 2-3 minutes per side, being careful not to overlap. You may need to cook in multiple batches. Remove shrimp to a plate. Keep warm.
- To the same skillet, melt coconut oil. Saute garlic, shallot, ginger, and coconut for 2-3 minutes until fragrant and coconut begins to toast. Stir in 1 tsp cumin, 1/2 allspice, and the jalapeno for 1-2 minutes. Add butter and stir until butter melts.
- Pour in quinoa and broth/water. Bring to a boil, then lower to a gentle simmer and cook, covered, for 10 minutes. Remove the lid and cook an additional 8-10 minutes until most of the water evaporates and the quinoa is soft. Pour in coconut milk and heat an additional 5 minutes until thickened. Remove from heat and stir in pineapple and parsley. The quinoa will continue to thicken as it cools a bit.
- To serve, spoon quinoa and shrimp into tortillas and top with additional parsley and pineapple, as desired.
