I combined Jerk Steak And Shrimp Over Yellow Rice with red and green bell peppers and a punchy jerk spice mix to showcase vibrant color and spicy Caribbean flavors.

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I’m always chasing bold dinner ideas and this Jerk Steak And Shrimp Over Yellow Rice stopped me in my tracks. Imagine charred flank or skirt steak with edge and smoke, brightened by thin slices of red bell pepper and that sunny rice that somehow hugs every bite.

The thought of Yellow Rice With Shrimp piled next to steak, juices mingling, makes me grin, and yeah its messy, loud, and totally addictive. I tweak things each time, but there’s always that wow moment when the flavors click.

If you like heat and a bit of sweetness this will make you cancel plans.

Ingredients

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Flank or skirt steak: rich in protein and iron, adds savory depth and meaty chew.
Shrimp: lean protein, low in carbs, briny sweetness balances spice.
Red and green bell peppers: crunchy, vitamin C and fiber, give sweet color.
Long grain white rice with turmeric: provides starchy carbs and warm color.
Turmeric: earthy, mildly bitter, anti inflammatory, gives rice a golden hue.
Garlic, ginger and scallions: aromatic trio adding pungent, fresh flavor.
Scotch bonnet or habanero: optional fiery heat, fruity but very spicy, use sparingly.
Lime, brown sugar and soy sauce: balance sour, sweet and salty.

Ingredient Quantities

1 1/2 lb flank or skirt steak (about 700 g)

1 lb (450 g) large shrimp, peeled and deveined

1 red bell pepper

1 green bell pepper

1 1/2 cups long grain white rice

2 1/4 cups chicken broth

1 tsp ground turmeric

2 tbsp vegetable oil

2 tbsp olive oil

2 tbsp unsalted butter

1 small yellow onion

4 scallions (green onions)

3 cloves garlic

1 scotch bonnet or habanero pepper (optional, for heat)

2 tbsp fresh grated ginger

1/4 cup soy sauce

2 tbsp brown sugar

2 tbsp fresh lime juice (about 1 lime)

2 tbsp apple cider vinegar

2 tsp ground allspice

1 tsp dried thyme

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

How to Make this

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1. Make the jerk marinade: in a blender or bowl finely chop or puree 4 scallions, 3 cloves garlic, 2 tbsp grated ginger, 1 scotch bonnet or habanero (optional), 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp fresh lime juice, 2 tbsp apple cider vinegar, 2 tsp ground allspice, 1 tsp dried thyme, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp olive oil. Reserve 2 tbsp of this mixture before you add any raw meat or shrimp so you have a safe sauce to finish with.

2. Marinate the proteins: place 1 1/2 lb flank or skirt steak in a shallow dish and pour most of the jerk marinade over it, rubbing it in. Cover and refrigerate at least 30 minutes, up to 4 hours. Put 1 lb peeled deveined large shrimp in a separate bowl with a few tablespoons of the marinade and chill 15 to 30 minutes only.

3. Cook the yellow rice: heat 1 tbsp unsalted butter and 1 tbsp vegetable oil in a medium pot over medium heat. Add 1 small chopped yellow onion and sauté until soft, about 4 minutes. Stir in 1 1/2 cups long grain white rice and 1 tsp ground turmeric, toast for 30 seconds, then add 2 1/4 cups chicken broth and a pinch of kosher salt. Bring to a boil, reduce heat to low, cover and simmer 18 to 20 minutes until liquid is absorbed. Remove lid and fluff with a fork.

4. Preheat a heavy skillet or grill pan over high heat and add 1 tbsp vegetable oil. Pat the marinated steak dry (don’t overload with wet marinade), sear the steak 3 to 5 minutes per side for medium rare depending on thickness, or longer if you like it more done. Transfer steak to a cutting board and let rest 8 to 10 minutes before slicing thinly against the grain.

5. While the steak rests slice 1 red bell pepper and 1 green bell pepper into strips and slice remaining scallions on the diagonal. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium high, add the pepper strips and sliced scallions and sauté until just tender and slightly charred, about 4 to 6 minutes. Season lightly with salt and pepper.

6. Cook the shrimp: pat shrimp dry, add to the pepper pan or use a clean skillet with 1 tbsp olive oil, sear shrimp 1 to 2 minutes per side until opaque and curled. If you want extra sauce, add the reserved 2 tbsp marinade to the pan and let it bubble a minute to cook off rawness. Finish shrimp with a squeeze of fresh lime juice. Dont overcook them or they get rubbery.

7. Slice the rested steak thin across the grain and warm briefly in the pepper pan if you like, tossing with the peppers and shrimp so the flavors mix. If you boiled the reserved marinade to finish, drizzle a little over the meat mix for extra punch.

8. Serve: mound the turmeric yellow rice on plates or a platter, top with a generous portion of sliced jerk steak, the sautéed red and green bell peppers and the shrimp. Dot with any pan juices.

9. Garnish and finish: sprinkle chopped fresh cilantro or parsley over everything, add lime wedges on the side and serve hot. Quick tip: let the steak rest, and slice thin, that little pause makes a big difference in juiciness.

10. Leftover hack: chilled slices of this steak are great in salads or wraps, and the rice reheats well with a splash of water in the microwave.

Equipment Needed

1. Blender or food processor, for the jerk marinade (or a bowl and a good knife if you dont have one)
2. Chef knife, sharp, for trimming and slicing the steak and chopping peppers
3. Sturdy cutting board, one for meat and one for veg if you can
4. Measuring cups and measuring spoons, for the soy sauce, liquids and spices
5. Medium saucepan with lid, to cook the turmeric yellow rice
6. Heavy skillet or grill pan, for searing the steak
7. Large skillet or sauté pan, for peppers and shrimp
8. Tongs plus a wooden spoon or spatula, and a fork to fluff the rice

FAQ

Q: Can I swap the steak for something else? A: Yes, flank or skirt are great but you can use sirloin or ribeye if thats what you have. Just watch cook times since thicker cuts need more time. Always slice across the grain after resting to keep it tender.

Q: How do I make it less spicy? A: Leave out the scotch bonnet or habanero, or remove the seeds and ribs before chopping. You can use a milder pepper like jalapeno, or just skip peppers entirely and add a pinch of smoked paprika for flavor instead.

Q: Can I use brown rice instead of white yellow rice? A: Yes, but brown rice needs more liquid and time. Use about 2 1/2 to 3 cups broth for 1 1/2 cups brown rice and simmer about 40 to 45 minutes, until tender. Or use a rice cooker and follow the brown rice setting.

Q: How do I avoid overcooking the shrimp and steak? A: Shrimp cook fast, about 2 to 3 minutes per side until opaque, then stop cooking. For steak sear on high heat until it reaches desired doneness, about 3 to 5 minutes per side for medium rare depending on thickness, then rest 5 to 10 minutes before slicing.

Q: Can I make this ahead and how long will it keep? A: You can marinate the steak up to 24 hours, cook steak and rice ahead and refrigerate for up to 3 days. Shrimp is best cooked the day you serve. Reheat rice gently with a splash of broth, and reheat steak covered in a low oven or slice and warm in a pan.

Q: No grill, what do I do? A: No problem, use a heavy skillet or cast iron over high heat for a good sear, or use your oven broiler. Preheat the pan or broiler until very hot, sear the steak on both sides, then finish to doneness and rest before slicing.

Jerk Steak Red & Green Bell Peppers Shrimp Over Yellow Rice Recipe Substitutions and Variations

Flank or skirt steak: swap for top sirloin, flat iron, or thinly sliced ribeye if you want it more tender. Slice against the grain so it wont be chewy.
Shrimp: use scallops, a firm white fish like cod or halibut, boneless skinless chicken thighs, or extra firm tofu for a vegetarian option. Adjust cook times since shrimp cooks the quickest.
Scotch bonnet or habanero pepper: if you dont have them use a serrano or jalapeno for milder heat, or jalapeno plus 1/4 teaspoon cayenne to mimic the kick. Remove seeds to cut the heat.
Long grain white rice: substitute jasmine or basmati for more fragrance, use brown rice but add extra broth and cook longer, or try cauliflower rice for a low carb version and stir in the turmeric near the end.

Pro Tips

1. Reserve and finish the sauce safely: always set aside those 2 tbsp of marinade before it touches raw meat, then boil that reserved bit for a minute or so to kill any germs and use it like a glaze. it gives a bright punch without risking food safety.

2. Steak staging and slicing matter: bring the steak nearer to room temp for 20 to 30 minutes before cooking, pat it dry so it sears instead of steams, let it rest 8 to 10 minutes after cooking, then slice very thin across the grain for max tenderness.

3. Shrimp timing and texture: only marinate shrimp for 15 to 30 minutes, pat them bone dry right before they hit the pan and cook fast 1 to 2 minutes per side until just opaque. if you overcook them they get rubbery, so pull them off slightly early theyll finish in the veggies.

4. Rice and veg finishers: toast the rice briefly with the turmeric for deeper flavor, use the right liquid ratio and fluff with a fork when done, and cook peppers on a hot pan so they get a little char for contrast. Leftovers reheat best with a splash of water or broth so the rice doesnt dry out.

Jerk Steak Red & Green Bell Peppers Shrimp Over Yellow Rice Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I combined Jerk Steak And Shrimp Over Yellow Rice with red and green bell peppers and a punchy jerk spice mix to showcase vibrant color and spicy Caribbean flavors.

Servings

servings

Calories

727

kcal

Equipment: 1. Blender or food processor, for the jerk marinade (or a bowl and a good knife if you dont have one)
2. Chef knife, sharp, for trimming and slicing the steak and chopping peppers
3. Sturdy cutting board, one for meat and one for veg if you can
4. Measuring cups and measuring spoons, for the soy sauce, liquids and spices
5. Medium saucepan with lid, to cook the turmeric yellow rice
6. Heavy skillet or grill pan, for searing the steak
7. Large skillet or sauté pan, for peppers and shrimp
8. Tongs plus a wooden spoon or spatula, and a fork to fluff the rice

Ingredients

1 1/2 lb flank or skirt steak (about 700 g)
1 lb (450 g) large shrimp, peeled and deveined
1 red bell pepper
1 green bell pepper
1 1/2 cups long grain white rice
2 1/4 cups chicken broth
1 tsp ground turmeric
2 tbsp vegetable oil
2 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion
4 scallions (green onions)
3 cloves garlic
1 scotch bonnet or habanero pepper (optional, for heat)
2 tbsp fresh grated ginger
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp fresh lime juice (about 1 lime)
2 tbsp apple cider vinegar
2 tsp ground allspice
1 tsp dried thyme
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Fresh cilantro or parsley for garnish (optional)
Lime wedges for serving (optional)

Directions

Make the jerk marinade: in a blender or bowl finely chop or puree 4 scallions, 3 cloves garlic, 2 tbsp grated ginger, 1 scotch bonnet or habanero (optional), 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp fresh lime juice, 2 tbsp apple cider vinegar, 2 tsp ground allspice, 1 tsp dried thyme, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp olive oil. Reserve 2 tbsp of this mixture before you add any raw meat or shrimp so you have a safe sauce to finish with.
Marinate the proteins: place 1 1/2 lb flank or skirt steak in a shallow dish and pour most of the jerk marinade over it, rubbing it in. Cover and refrigerate at least 30 minutes, up to 4 hours. Put 1 lb peeled deveined large shrimp in a separate bowl with a few tablespoons of the marinade and chill 15 to 30 minutes only.
Cook the yellow rice: heat 1 tbsp unsalted butter and 1 tbsp vegetable oil in a medium pot over medium heat. Add 1 small chopped yellow onion and sauté until soft, about 4 minutes. Stir in 1 1/2 cups long grain white rice and 1 tsp ground turmeric, toast for 30 seconds, then add 2 1/4 cups chicken broth and a pinch of kosher salt. Bring to a boil, reduce heat to low, cover and simmer 18 to 20 minutes until liquid is absorbed. Remove lid and fluff with a fork.
Preheat a heavy skillet or grill pan over high heat and add 1 tbsp vegetable oil. Pat the marinated steak dry (don’t overload with wet marinade), sear the steak 3 to 5 minutes per side for medium rare depending on thickness, or longer if you like it more done. Transfer steak to a cutting board and let rest 8 to 10 minutes before slicing thinly against the grain.
While the steak rests slice 1 red bell pepper and 1 green bell pepper into strips and slice remaining scallions on the diagonal. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium high, add the pepper strips and sliced scallions and sauté until just tender and slightly charred, about 4 to 6 minutes. Season lightly with salt and pepper.
Cook the shrimp: pat shrimp dry, add to the pepper pan or use a clean skillet with 1 tbsp olive oil, sear shrimp 1 to 2 minutes per side until opaque and curled. If you want extra sauce, add the reserved 2 tbsp marinade to the pan and let it bubble a minute to cook off rawness. Finish shrimp with a squeeze of fresh lime juice. Dont overcook them or they get rubbery.
Slice the rested steak thin across the grain and warm briefly in the pepper pan if you like, tossing with the peppers and shrimp so the flavors mix. If you boiled the reserved marinade to finish, drizzle a little over the meat mix for extra punch.
Serve: mound the turmeric yellow rice on plates or a platter, top with a generous portion of sliced jerk steak, the sautéed red and green bell peppers and the shrimp. Dot with any pan juices.
Garnish and finish: sprinkle chopped fresh cilantro or parsley over everything, add lime wedges on the side and serve hot. Quick tip: let the steak rest, and slice thin, that little pause makes a big difference in juiciness.
Leftover hack: chilled slices of this steak are great in salads or wraps, and the rice reheats well with a splash of water in the microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.