Easy Jerk Shrimp Fried Rice on the Traeger Flatrock
The high heat of the Traeger Flatrock creates beautifully seared vegetables, smoky shrimp, and perfectly caramelized sauces in this easy jerk shrimp fried rice recipe. It's a quick Caribbean-inspired meal that's packed with bold flavor and comes together in minutes.
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.
Video
Notes
Frequently Asked Questions
Can I use freshly cooked rice for jerk shrimp fried rice?
Freshly cooked rice will work, but chilled or day-old rice produces a much better fried rice with separate grains and less moisture. If you have freshly cooked rice, spread it evenly on a tray and allow it to air dry for at least an hour.Can I make this recipe in a wok?
Absolutely. In fact, I have an indoor wok version of Jerk Shrimp Fried Rice already on CaribbeanPot.com. This version simply takes advantage of the high heat and extra surface area of the Traeger Flatrock.Why do the jerk fumes make you cough?
When the jerk marinade hits the extremely hot griddle, the spices and scotch bonnet pepper release spicy fumes into the air. Depending on the heat level of your marinade, those fumes can definitely make you cough or even feel like you're choking for a moment, so be prepared.Can I use another protein?
Yes. Chicken, turkey, leftover roast pork, or even saltfish all work well with this same fried rice technique.Why shouldn't I cook the shrimp all the way at the beginning?
Shrimp cook very quickly. Removing them after about a minute keeps them juicy, and they'll finish warming through when added back to the fried rice. The real risk is ending up with rubbery shrimp. Tried this recipe?Let us know how it was!