Sweet and Spicy Jamaica Jerk Shrimp Ackee Fried Rice Recipe.
This Jerk Shrimp Fried Rice is sweet, spicy, and will have your taste buds dancing the bachata. The sweetness of the pineapple, the spiciness of the jerk shrimp paired with the vibrant colors/textures of the vegetables are all signature flavors of the Jamaican food culture.
In a saucepan, add the 2.5 cups parboil rice, 1 tsp salt with 4 cups tap water; bring to boil over medium heat with lid cover.
Allow rice to cook for 15 - 20 minutes or until all the liquid has evaporated.
Set aside and allow to cool at room temperature. Leftover rice is also perfect for this recipe. Moreover, any type of rice can be used to prepared the fried rice. In this recipe, I called for parboiled rice, but basmati or enriched long grain rice may also be your choice of rice.
Season The Shrimp
In a bowl, wash shrimp in water and 3 tbsp. vinegar or lemon juice (optional) and drain.
Season your shrimp with salt, pepper, garlic powder, complete seasoning, red pepper flakes, and Jamaican Jerk Seasoning. Walkerswood Jamaican Jerk Seasoning comes in both mild and hot flavors. In my recipe, I used hot jerk seasoning because I love a lot of heat. If you are not accustomed to eating spicy and hot food, then you may want to option for the mild flavor and reduce the amount that this recipe calls.
Mix together all ingredients using a metal spoon. Allow shrimp to marinate for 2 hours in the refrigerator.
Let's Prepare The Ackee
The ackee in this fried rice recipe was freshly picked in Jamaica and later frozen. However, in the US, ackee is sold in the can and can be found in many local supermarkets and grocery stores If you do not have access to fresh ackee for your fried rice, I have included an Amazon link in my blog where you can purchase the canned ackee.
In another saucepan, cook the 2.5 cups ackee in 2 cups of water and 1 tsp salt for 3-5 minutes or until soft to touch. You do not want to overcook the ackee, because they will be further cooked later during the fried rice cooking process.If you are using canned ackee, strain 1 can of ackee to remove the brine liquid; set aside.
After ackee is cooked, strain, add to a bowl and set aside.
The Jamaican Shrimp Fried Rice
In a Wok, heat ¼ cup canola/olive oil over low flame. To the heated oil, add seasoned shrimp and cook on each side for 1-2 minutes.
To the shrimp, add the okra and constantly stir using a wooden spoon. As the okra cook, they may begin to slime. This is a normal part of the cooking process. If you do not like okra with the slim, you can add this ingredient last for a crunchier texture.
Add chop onions to the okra mix and allow to cook for another 1 minute while occasionally stirring to prevent sticking and burning.
To the onion and okra shrimp, add the thawed frozen sweet corn, peas, carrots; and diced sweet pepper. Continue to stir and cook over medium flame.
Add 4 cups of the cooked parboiled rice to the shrimp mixture. Mix until rice ingredients are evenly distributed. You can now pour the soy sauce and continue stirring.
Ackee is Jamaica's national fruit. It is buttery with a distinct taste and resembles scrambled eggs.This is when you add the ackee to the mix. This is optional, but I added a dash of garlic powder and black pepper to the ackee for more flavor before I mix it with the other ingredients.
After ackee is mixed in with other ingredients, lower flame, add the freshly cubed pineapples, and continue stirring for another 1 minute.
Remove from flame and your Jamaican Jerk Shrimp Fried Rice is ready to be served. Can be portioned for 6 -7 people. I served mine in a pineapple bowl, just to be fancy, But a regular bowl works just as well.