If you’ve been around CaribbeanPot.com for a while, you’ll know we’ve done Shrimp Fried Rice before, but that version was cooked indoors in a wok. This time, we’re taking things outside and firing up the Traeger Flatrock griddle to make this incredible Jerk Shrimp Fried Rice.
The intense heat from the hot griddle gives everything a wicked sear and, in my humble opinion, takes the overall flavor to another level. You get little bits of char, a subtle smoky undertone, and the oyster sauce, dark soy sauce, and toasted sesame oil caramelize beautifully as everything comes together. The result is bold, smoky, and packed with flavor.
If this recipe piques your interest, may I also recommend trying my Jerk Chicken Fried Rice, Turkey Fried Rice, Ackee and Saltfish Fried Rice, the ever-popular Tuna Fried Rice, and, of course, how can anyone talk about fried rice without mentioning my Festive Pineapple Fried Rice?
Ingredient Guide
Large shrimp Delicate, sweet, and quick-cooking, shrimp soak up the jerk marinade while adding a hearty protein to the fried rice.
Spicy jerk marinade Brings authentic Jamaican flavor with bold spices, herbs, and just the right amount of heat.
Olive oil Helps coat the shrimp evenly while preventing the marinade from sticking.
Vegetable oil A neutral oil that stands up well to the high heat of the griddle.
Onion Adds sweetness and depth of flavor as it cooks.
Red bell pepper Contributes sweetness, color, and a slight crunch.
Yellow bell pepper Adds another layer of sweetness and vibrant color.
Cabbage Gives the fried rice extra texture and stretches the vegetables without overpowering the dish.
Cooked rice Day-old or chilled rice gives you separate, fluffy grains instead of sticky fried rice.
Dark soy sauce Adds rich color and deep savory flavor.
Toasted sesame oil Brings a nutty aroma and finishes the fried rice beautifully.
Oyster sauce Adds richness, umami, and helps caramelize everything on the hot griddle.
Scallions Freshen the finished dish with mild onion flavor and color.
Shopping Made Easy
- Most supermarkets will carry everything needed for this recipe.
- Jamaican jerk marinade is easiest to find in Caribbean grocery stores or the international foods aisle.
- Frozen shrimp work well as long as they’re completely thawed and patted dry.
- If possible, cook your rice the day before and refrigerate it overnight for the best texture.
Cooking Notes from the Kitchen
- A screaming hot griddle is what gives this fried rice its signature smoky flavor and slight char.
- Have every ingredient prepped before you begin because the cooking process moves quickly.
- Avoid overcooking the shrimp by removing them early and adding them back at the end.
- The steam pan technique shown in the video helps speed up cooking without over-softening the vegetables.
- Too much steam at the end will make the rice soggy, so only cover it briefly.
Easy Jerk Shrimp Fried Rice on the Traeger Flatrock
Ingredients
- 3/4 lb large shrimp cleaned and deveined
- 2 tablespoons spicy jerk marinade
- 1 tablespoon olive oil
- 3 tablespoons vegetable oil divided
- 1 large onion diced
- 1/2 medium red bell pepper diced
- 1/2 medium yellow bell pepper diced
- 1/4 lb cabbage roughly chopped
- 4 cups cooked rice chilled or day-old
- 1 1/2 tablespoons dark soy sauce
- 3/4 tablespoon toasted sesame oil
- 1 tablespoon oyster sauce
- 3 scallions roughly chopped
Instructions
- Season the cleaned and deveined shrimp with the spicy Jamaican jerk marinade and olive oil. Mix well and allow them to marinate for about 5 minutes.
- Meanwhile, prepare all of the vegetables. As with any fried rice recipe, everything cooks quickly, so having all of your ingredients prepped and within reach makes the cooking process much easier.
- Heat the Traeger Flatrock, or any flat-top griddle, over high heat. Add 2 tablespoons of the vegetable oil and spread it over a fairly large cooking surface.
- Add the shrimp and cook for about 1 minute, tossing so they cook evenly. Then set them aside so they don't overcook and become chewy. Be mindful that when the jerk marinade hits the hot griddle surface, it'll create spicy fumes that can potentially choke you. As you'll see in the video below, I wasn't immune to it either.
- Add the remaining vegetable oil, followed by the onion, bell peppers, and cabbage. Stir-fry quickly. As you'll see in the video below, I covered everything with a steam pan for about 30 seconds to help speed up the cooking process.
- Add the chilled rice. I highly recommend using day-old or well-chilled rice, as it gives you a much grainier finished fried rice instead of a soft, sticky texture.
- Top with the dark soy sauce, oyster sauce, and toasted sesame oil. Stir everything together until evenly coated. Reduce the heat to medium at this point, as you want the sauces to caramelize without burning.
- After about 2 minutes, return the cooked shrimp, along with any accumulated juices, to the griddle and stir everything together to complete the jerk shrimp fried rice. I did put the steam pan back on for another 30 to 60 seconds, but no longer, as too much steam will create moisture and make the rice soggy.
- Fold in the chopped scallions and serve hot or warm with a side of Classic Caribbean Fruit Punch.
