“Bold and spicy jerk-seasoned steak and shrimp paired with fragrant, golden yellow rice—a tropical-inspired feast!”
Ingredients:
For the Jerk Steak and Shrimp:
1 lb sirloin steak or ribeye, thinly sliced
½ lb shrimp, peeled and deveined
2 tbsp jerk seasoning
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lime juice
Fresh parsley, chopped (for garnish)
For the Yellow Rice:
1½ cups long-grain or basmati rice
3 cups chicken or vegetable broth
1 tsp turmeric
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
1 tbsp butter
Instructions:
Prepare the Yellow Rice:
In a medium pot, melt butter over medium heat. Add rice and stir to coat.
Stir in chicken or vegetable broth, turmeric, garlic powder, onion powder, salt, and black pepper.
Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and fluffy.
Cook the Steak:
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Season steak slices with 1 tbsp jerk seasoning and sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove from skillet and set aside.
Cook the Shrimp:
In the same skillet, add 1 tbsp olive oil if needed.
Toss shrimp with the remaining jerk seasoning and sauté for 2-3 minutes until pink and opaque.
Add minced garlic and lime juice, stirring for 1 minute for extra flavor. Remove from heat.
Combine and Serve:
Plate the yellow rice and layer the jerk steak and shrimp on top.
Garnish with fresh parsley and lime wedges for a zesty finish.
Optional:
Serve with steamed vegetables or a side salad for a complete meal.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Calories: ~450 kcal per serving | Protein: ~35g
