I can’t get enough of this bold jerk steak and shrimp piled over golden rice, with sweet bell peppers and just the right kick of creole spice. One forkful and this dinner looks like the showstopper your table’s been waiting for.

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I’m obsessed with this Jerk Steak and Shrimp Over Yellow Rice because it hits hard in all the right places. The steak brings that bold savory bite, while the shrimp stays juicy and a little sweet against all that spicy smoky kick.

I love how the yellow rice soaks up every bit of seasoning, turning each forkful into something loud, colorful, and seriously addictive. And those flavors?

They bring bite, brightness, and just enough sweetness to keep me going back. Big island energy.

Big dinner-table flex. But still the kind of meal I want on a random Tuesday night.

Ingredients

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Flank or skirt steak brings that juicy, chewy bite you want in a bowl.
Shrimp cooks fast and keeps things feeling a little lighter.
Scallions add fresh crunch and a mellow oniony kick.
Garlic and ginger make the jerk marinade smell insanely good.
Scotch bonnet brings real heat, so yeah, don’t get cocky.
Soy sauce and Worcestershire add salty, savory depth without trying too hard.
Brown sugar balances the spice with a little sticky sweetness.
Lime juice keeps everything bright, fresh, and not too heavy.
Thyme, allspice, cinnamon, and nutmeg give it that warm jerk flavor.
Creole seasoning and smoked paprika add smoky, bold, weeknight-friendly flavor.
Bell peppers and onion bring color, crunch, and a little natural sweetness.
Yellow rice is fluffy, buttery, and soaks up all those juices.
Plus, turmeric gives the rice that sunny color without much effort.
Basically, cilantro and lime wake up the whole plate at the end.

Ingredient Quantities

1 pound flank or skirt steak, thinly sliced

1 pound large shrimp, peeled and deveined

1 cup scallions, chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 small Scotch bonnet or habanero pepper, seeded and chopped, or 1 teaspoon hot pepper flakes

3 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons fresh lime juice

3 tablespoons olive oil or vegetable oil

1 tablespoon fresh thyme or 1 teaspoon dried thyme

1 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon freshly ground black pepper

1 to 2 teaspoons kosher salt, to taste

1 tablespoon Creole or Cajun seasoning

1 teaspoon smoked paprika

2 bell peppers, mixed colors, sliced

1 medium onion, thinly sliced

1 1/2 cups long grain white rice

2 1/4 cups chicken broth

1 teaspoon ground turmeric for yellow rice

1 tablespoon butter or oil for the rice

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

How to Make this

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1. Prepare the yellow rice: rinse 1 1/2 cups long grain rice until water runs clear, then combine with 2 1/4 cups chicken broth, 1 teaspoon ground turmeric, 1 tablespoon butter or oil, and a pinch of salt in a medium pot; bring to a boil, reduce heat to low, cover and simmer 15 to 20 minutes until tender, then fluff with a fork and keep warm.

2. Make the jerk marinade: in a bowl mix 3 tablespoons soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 2 tablespoons fresh lime juice, 3 tablespoons oil, 1 tablespoon fresh thyme or 1 teaspoon dried thyme, 1 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon freshly ground black pepper, 1 to 2 teaspoons kosher salt to taste, 1 tablespoon Creole seasoning, 1 teaspoon smoked paprika, 4 cloves garlic minced, 1 tablespoon fresh ginger grated, 1 small chopped Scotch bonnet or habanero seeded and chopped or 1 teaspoon hot pepper flakes, and 1 cup chopped scallions.

3. Divide the marinade and toss half with the thinly sliced 1 pound flank or skirt steak until well coated; let sit 20 to 30 minutes at room temperature or up to 2 hours refrigerated.

4. Toss the remaining half of the marinade with 1 pound large shrimp peeled and deveined; refrigerate for 15 to 30 minutes while the steak marinates.

5. Heat a large skillet or cast iron pan over medium high heat and add 1 tablespoon oil; sear the steak in a single layer for about 2 to 3 minutes per side for medium rare depending on thickness, or until desired doneness, then transfer to a cutting board to rest and slice thinly against the grain.

6. In the same pan add a little more oil if needed and sauté 2 sliced bell peppers and 1 thinly sliced medium onion with a pinch of salt and pepper until softened and slightly charred, about 5 minutes; push vegetables to the side.

7. Add the marinated shrimp to the pan with the peppers and onions and cook 2 to 3 minutes per side until pink and opaque, stirring once to coat with pan juices; if juices reduce too much add a splash of water or lime juice.

8. Return the sliced steak to the pan and toss gently with the shrimp, peppers and onions, cooking just until everything is heated through and coated in the sauce, about 1 to 2 minutes; taste and adjust seasoning with more kosher salt, black pepper or Creole seasoning if needed.

9. Serve the jerk steak and shrimp over the warm yellow rice, garnish with chopped fresh cilantro and extra chopped scallions, and offer lime wedges for squeezing over the finished dish.

Equipment Needed

1. Medium pot with lid (for the yellow rice)
2. Fine mesh sieve or rice rinsing colander
3. Measuring cups and spoons
4. Mixing bowl and spoon or whisk (for the marinade)
5. Cutting board and chef knife
6. Large skillet or cast iron pan
7. Tongs and/or spatula
8. Fork (to fluff rice)

FAQ

Q: How long should I marinate the steak and shrimp? A: Marinate the steak at least 1 hour and up to 8 hours for best flavor. Marinate the shrimp no more than 15 to 30 minutes so the acid does not start to "cook" them.

Q: Can I cook this on the grill instead of a skillet? A: Yes. Grill the steak over high heat until medium rare to medium, then rest before slicing. Grill shrimp on skewers or a grill basket for 2 to 3 minutes per side until opaque.

Q: How do I control the heat level? A: Remove seeds and membranes from the Scotch bonnet or substitute milder chiles or 1 teaspoon hot pepper flakes. Start with less pepper, taste the marinade, and add more if needed.

Q: Can I use different rice or make the rice ahead? A: You can use jasmine or basmati. Cooked rice can be made a day ahead and refrigerated. Reheat gently with a splash of broth or water to restore moisture.

Q: What are good substitutions for steak or shrimp? A: Use chicken thighs, pork tenderloin, or firm white fish. Adjust cooking times: chicken and pork until cooked through, fish until just opaque.

Q: How should leftovers be stored and reheated? A: Cool quickly, store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over medium heat or in the microwave with a sprinkle of water to keep rice from drying out.

Jerk Steak & Shrimp Over Yellow Rice Recipe Substitutions and Variations

Steak: sirloin or flat iron, skirt or flank if not available, boneless ribeye for more marbling, thinly sliced chicken thighs for a leaner, nonbeef option
Shrimp: bay scallops, firm white fish like cod or mahi mahi cut into chunks, boneless chicken thigh pieces, extra-firm tofu or tempeh for vegetarian
Scotch bonnet or habanero pepper: serrano or jalapeño for milder heat, crushed red pepper flakes or cayenne powder, a few dashes of your favorite hot sauce
Long grain white rice: jasmine or basmati for fragrance, brown long grain rice for more fiber (increase liquid and cooking time), cauliflower rice for low carb

Pro Tips

1) Let the steak rest after searing for at least 5 minutes before slicing. That keeps the juices inside so your slices stay moist and flavorful instead of drying out on the plate.

2) Don’t overmarinate the shrimp. They take on flavor fast and will turn rubbery if left too long. A short 15 to 30 minute chill is perfect. If you need to prep ahead, hold the shrimp plain and add the marinade briefly right before cooking.

3) Get good color on the veggies and steak by using a very hot pan and working in a single layer without crowding. That caramelized char adds depth to the sauce and makes the whole dish more interesting.

4) Taste for balance at the end. If the sauce feels too sweet from the brown sugar, brighten it with a squeeze of lime. If it needs more heat, sprinkle a little extra Creole seasoning. A quick tweak at the finish brings everything together.

Jerk Steak & Shrimp Over Yellow Rice Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

516

kcal

Equipment: 1. Medium pot with lid (for the yellow rice)
2. Fine mesh sieve or rice rinsing colander
3. Measuring cups and spoons
4. Mixing bowl and spoon or whisk (for the marinade)
5. Cutting board and chef knife
6. Large skillet or cast iron pan
7. Tongs and/or spatula
8. Fork (to fluff rice)

Ingredients

1 pound flank or skirt steak, thinly sliced
1 pound large shrimp, peeled and deveined
1 cup scallions, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small Scotch bonnet or habanero pepper, seeded and chopped, or 1 teaspoon hot pepper flakes
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons fresh lime juice
3 tablespoons olive oil or vegetable oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1 to 2 teaspoons kosher salt, to taste
1 tablespoon Creole or Cajun seasoning
1 teaspoon smoked paprika
2 bell peppers, mixed colors, sliced
1 medium onion, thinly sliced
1 1/2 cups long grain white rice
2 1/4 cups chicken broth
1 teaspoon ground turmeric for yellow rice
1 tablespoon butter or oil for the rice
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Directions

Prepare the yellow rice: rinse 1 1/2 cups long grain rice until water runs clear, then combine with 2 1/4 cups chicken broth, 1 teaspoon ground turmeric, 1 tablespoon butter or oil, and a pinch of salt in a medium pot; bring to a boil, reduce heat to low, cover and simmer 15 to 20 minutes until tender, then fluff with a fork and keep warm.
Make the jerk marinade: in a bowl mix 3 tablespoons soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 2 tablespoons fresh lime juice, 3 tablespoons oil, 1 tablespoon fresh thyme or 1 teaspoon dried thyme, 1 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon freshly ground black pepper, 1 to 2 teaspoons kosher salt to taste, 1 tablespoon Creole seasoning, 1 teaspoon smoked paprika, 4 cloves garlic minced, 1 tablespoon fresh ginger grated, 1 small chopped Scotch bonnet or habanero seeded and chopped or 1 teaspoon hot pepper flakes, and 1 cup chopped scallions.
Divide the marinade and toss half with the thinly sliced 1 pound flank or skirt steak until well coated; let sit 20 to 30 minutes at room temperature or up to 2 hours refrigerated.
Toss the remaining half of the marinade with 1 pound large shrimp peeled and deveined; refrigerate for 15 to 30 minutes while the steak marinates.
Heat a large skillet or cast iron pan over medium high heat and add 1 tablespoon oil; sear the steak in a single layer for about 2 to 3 minutes per side for medium rare depending on thickness, or until desired doneness, then transfer to a cutting board to rest and slice thinly against the grain.
In the same pan add a little more oil if needed and sauté 2 sliced bell peppers and 1 thinly sliced medium onion with a pinch of salt and pepper until softened and slightly charred, about 5 minutes; push vegetables to the side.
Add the marinated shrimp to the pan with the peppers and onions and cook 2 to 3 minutes per side until pink and opaque, stirring once to coat with pan juices; if juices reduce too much add a splash of water or lime juice.
Return the sliced steak to the pan and toss gently with the shrimp, peppers and onions, cooking just until everything is heated through and coated in the sauce, about 1 to 2 minutes; taste and adjust seasoning with more kosher salt, black pepper or Creole seasoning if needed.
Serve the jerk steak and shrimp over the warm yellow rice, garnish with chopped fresh cilantro and extra chopped scallions, and offer lime wedges for squeezing over the finished dish.

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.