Caribbean Lime Shrimp and Rice

Caribbean flavors are some of my favorites; scotch bonnet peppers, pineapple, cinnamon, allspice, anise and more! I have gone on five work trips to Haiti and one to Honduras as well as two Western Caribbean Cruises. (and going to the Eastern Caribbean this year!) Each trip I always made it a point to eat new foods and learn new cooking techniques. Most times after I returned home, I would try to recreate some of the meals I had.

In Haiti I learned to make fried plantains (tostones) which are the one food I have repeatedly made and could eat anytime. In Honduras I learned how to make tamales wrapped in banana leaves and pupusa. Oh how I love stuffed corn meal. In Cozumel we learned how to make 7 different salsa and how to salsa dance. Oh yeah baby, that was fun!! And in Jamaica we ate the best jerk.

This shrimp dish was created on a whim with only several ingredients in the house including a bottle of Saucy Mama’s Jamaican Jerk Wing Sauce. You can find Saucy Mama’s Sauce here. My ultimate favorite is the their Orange Habanero Wing Sauce. I could pour it on ……well, anything really.

Caribbean Lime Shrimp and Rice

Caribbean Lime Shrimp and Rice

Caribbean Lime Shrimp and Rice

Number of servings: 4

See Detailed Nutrition Info on

Shrimp and rice that is bursting with lime, garlic and spice.


  • 28 large shrimp, thawed (21-30 ct cleaned with tails on)
  • 2 small limes, juiced
  • Rice, servings for four
  • 3 tablespoons butter, divided
  • ¾ cup, cilantro, chopped and divided
  • 4 green scallions cut in large pieces
  • 6 tablespoons olive oil, divided
  • 8 cloves garlic, minced and divided in half
  • ¼ cup Saucy Mama Jamaican Jerk Wing Sauce
  • 2 tablespoons sesame seeds
  • 1/3 cup chopped roasted cashews, chopped
  • Kosher salt and black pepper


  1. Cook rice according to the package. While the rice cooks, prepare the garlic sauce for the rice.
  2. In a skillet, sauté 4 minced garlic gloves in 3 tablespoons of butter for several minutes. Stir in ¼ cup cilantro and the juice of one lime. Pour into a bowl and set aside.
  3. In a food processor, prepare the garlic scallion topping for the dish. Pulse together the scallions, 4 garlic cloves, ½ cup cilantro, juice of one lime, 4 tablespoons olive oil and ¼ teaspoon of salt until well blended but slightly chunky. Set garlic scallion topping aside.
  4. When the rice is finished cooking, stir the garlic sauce into the rice and keep rice covered until shrimp is ready.
  5. In a large skillet, add 3 tablespoons of butter and 2 tablespoons of olive oil and heat over medium high heat. Add shrimp and sauté for 2-3 minutes on the one side. Turn the shrimp and begin cooking the other side for 2-3 minutes. When shrimp is almost finished cooking, add the Saucy Mama Jamaican Jerk Wing Sauce and stir until cooked. Let the shrimp and sauce cook together until done.
  6. To serve, fill a small bowl with rice, pack down and turn over onto a plate. Arrange 7 shrimp around the rice. Top each shrimp and the mound of rice with the garlic scallion topping. Sprinkle the rice and shrimp with the sesame seeds and chopped cashews. Enjoy!!


If you are not able to use Saucy Mama's Jamaican Jerk Wing Sauce, you could use a small amount of regular wing sauce and add a small amount of jerk seasoning to your taste. A dash of honey would be a great addition too!

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