Jerk Steak And Shrimp Over Yellow Rice

That late-night craving was unexpected. I had a fridge full of leftovers, but none of them felt right. I needed something bold, spicy, comforting. Something that tasted like a celebration in a bowl. That’s when the idea hit: jerk-seasoned steak and shrimp sizzling together, smoky and juicy, piled high over warm, golden yellow rice.

The first time I cooked this combo, I wasn’t aiming for perfection—I just followed my instincts. A quick pan-sear on cubed Angus steak gave it that rich, brown crust. Shrimp soaked up all the seasoning and finished cooking in minutes. And when I poured the broth over everything, the flavors tied together like a pot of Sunday stew.

It filled the house with this mix of smoky spice, buttery heat, and a slight sweetness at the end that made me stop mid-bite just to appreciate it.

Since then, this dish has become a regular in my kitchen. It comes together fast, hits every craving, and turns any weeknight into something special. If you’re looking for a recipe that balances heat and comfort, protein and flavor, this one delivers every time.

Short Description

This Jerk Steak and Shrimp over Yellow Rice is a spicy, savory, one-pan wonder packed with bold Caribbean flavor. Juicy Angus steak, tender shrimp, and colorful bell peppers are simmered in a jerk-spiced broth and served over fragrant yellow rice for a vibrant, hearty dish.

Key Ingredients

• 1 lb. Angus steak, cut into cubes
• 1 lb. shrimp, peeled and deveined
• 1 cup red and green bell peppers, sliced
• 2 tsp jerk seasoning
• 1 tsp Creole seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 1 tbsp oil
• 1 tbsp butter
• ⅛ tsp honey
• Yellow rice (prepared separately)

Tools Needed

• Large skillet or sauté pan
• Tongs or spatula
• Cutting board & knife
• Measuring spoons
• Rice pot or rice cooker
• Paper towels (for drying shrimp)

Cooking Instructions

Step 1: Cook the Steak
Heat 1 tbsp oil in a large skillet over medium heat. Add cubed Angus steak in a single layer. Cook for 5 minutes, flip, and cook another 5 minutes until browned and just cooked through. Remove and set aside.

Step 2: Season and Cook the Shrimp
Pat shrimp dry with paper towels. Toss with jerk and Creole seasoning. Add 1 tbsp butter to the skillet and cook shrimp for 1 minute per side. They should be pink, curled, and slightly crisp at the edges. Remove and set aside.

Step 3: Sauté the Peppers
In the same skillet, add sliced bell peppers. Sauté for 5 minutes, flipping halfway, until softened and lightly charred.

Step 4: Simmer with Broth
Return the steak and shrimp to the skillet. Pour in 1 cup chicken broth and bring to a gentle boil. Stir in ⅛ tsp honey. Reduce heat to low and simmer for 5 minutes to meld flavors.

Step 5: Serve Over Rice
Spoon the jerk steak and shrimp mixture over a bed of warm yellow rice. Garnish with fresh cilantro or chopped green onions if desired.

Why You’ll Love This Recipe

– Bold jerk flavor without being overwhelming

– Quick and easy—perfect for weeknights

– Protein-packed and satisfying

– Easily customizable for spice preference

– One-pan cleanup

– Naturally gluten-free

Mistakes to Avoid & Solutions

1. Overcooking the shrimp
Shrimp only need 1 minute per side. Any longer and they become rubbery. Cook just until they turn opaque and curl.

2. Skipping the drying step
Wet shrimp won’t sear properly. Pat them dry to get that golden edge.

3. Crowding the pan
Give the steak room to sear. Cook in batches if needed to avoid steaming.

4. Using too much seasoning
Jerk seasoning is strong. Stick to the measurements unless you prefer extra heat. Taste and adjust at the end.

5. Skimping on the simmer
Simmering after adding broth helps everything blend. Don’t rush it—those last few minutes make a big difference.

Serving and Pairing Suggestions

Serve as a vibrant main course, plated or family-style.

Pair with:

– A fresh cucumber-tomato salad

– Roasted plantains or sweet corn

– Coconut water or a fruity mocktail (like pineapple-lime spritz)

– Crusty bread for soaking up the sauce

For gatherings, keep it warm in a covered dish and let guests build their bowls buffet-style.

Storage and Reheating Tips

Store leftovers in airtight containers for up to 3 days in the fridge.

To freeze, cool completely, then store in freezer-safe containers (yellow rice separately). Keeps for up to 2 months.

Reheat in a skillet over medium-low heat with a splash of broth or water to loosen the sauce.

Microwave: Reheat in 60-second bursts, covered, stirring between intervals.

FAQs

1. Can I use frozen shrimp?
Yes, just thaw and pat them completely dry before seasoning.

2. What kind of yellow rice works best?
Use saffron or turmeric-seasoned rice, or pre-packaged yellow rice blends for convenience.

3. Can I use another type of steak?
Yes. Sirloin, ribeye, or flank steak all work well—just cut into bite-sized cubes.

4. Is this dish very spicy?
It has a kick, but it’s not overpowering. Adjust the jerk seasoning if you prefer milder heat.

5. Can I make this ahead of time?
Absolutely. Cook everything except the rice and store separately. Reheat before serving.

Tips & Tricks

– Let the steak rest before slicing to keep it juicy.

– Deglaze the pan with a splash of broth before adding everything back in—those bits add major flavor.

– Add a squeeze of lime juice before serving for brightness.

– Use metal tongs to get better control when flipping shrimp.

– Double the recipe for easy meal prep lunches during the week.

Recipe Variations

1. Coconut Jerk Shrimp and Rice
Swap chicken broth with 1 cup coconut milk. Omit steak. Cook shrimp as directed, then simmer with peppers and coconut milk for a creamier, island-style dish.

2. Veggie-Loaded Jerk Bowl
Replace steak with grilled tofu or mushrooms. Add zucchini or corn with the bell peppers. Follow all other steps the same.

3. Creamy Jerk Pasta
Skip the rice. After cooking shrimp and steak, toss everything into cooked fettuccine with ¼ cup heavy cream and a splash of broth.

4. Jerk Surf & Turf Tacos
Chop shrimp and steak smaller. Serve in tortillas with avocado, slaw, and a drizzle of lime crema.

5. Low-Carb Version
Serve over cauliflower rice. Use olive oil instead of butter for a lighter twist.

Final Thoughts

This dish feels like a quick escape—just spicy enough to thrill your taste buds and hearty enough to satisfy. The jerk seasoning brings fire and flavor, while the tender steak and shrimp offer that perfect surf-and-turf balance. It’s not fussy, not fancy—just bold, fresh, and full of comfort.

What I love most is how flexible it is. Add more peppers, go heavy on the shrimp, toss in pineapple chunks for sweetness—this dish plays well with whatever you’ve got on hand. It’s the kind of meal that feels like a reward at the end of the day. One skillet, one bowl, countless smiles.