Jerk Shrimp Fajitas with White Rice

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Happy New Year! This New Year’s Eve looked a little different for me—and honestly, I loved it. Instead of going out, I stayed in and cooked something that felt festive, flavorful, and comforting: jerk shrimp fajitas with white rice.

The shrimp were seasoned with bold jerk spices, bringing just the right amount of heat and smoky flavor. Paired with sautéed peppers and onions and served over fluffy white rice, it was the kind of meal that makes staying in feel like a treat rather than a compromise. Simple ingredients, big flavor, and zero stress—exactly how I wanted to close out the year.

There was something really grounding about cooking at home, reflecting, and welcoming the new year in my own space. Meals like this remind me that celebration doesn’t always have to be loud or busy—sometimes it’s just good food, a quiet night, and intention.

If you love easy, flavor-packed meals inspired by bold seasonings and home cooking, this recipe is right up your alley—and it’s the same energy I bring into all the recipes I create.

The star of this recipe is the Mild Walkerswood Jerk Seasoning, which adds bold flavor without overwhelming heat. If you’re craving more jerk-inspired dishes, be sure to check out my Jerk Salmon Pasta recipe as well.

Jerk Shrimp Fajitas with White Rice

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Caribbean

Ingredients Method

Ingredients

  

• 1 lb devine shrimp
• 2 cups jasmine white rice
• 1 pack mini bellpeppers
• 4 tbsp Walkerswood Traditional Mild Jerk Seasoning
• 1½ tbsp olive oil
• 1 ½ cup white onion
• 1 tsp cajun seasoning
• 1 tsp black pepper
• 1 tsp old bay
• 1 tsp garlic powder

Method

 

1. Rinse white rice and cook according to package instructions. Once done, fluff with a fork and set aside, keeping warm.
2. Clean and rinse bell peppers and shrimp separately, then pat dry afterwards. Thinly slice bell peppers and onion, then place in a seperate bowl.
3. Place the shrimp in a bowl. Add 1 tbsp of Mild Walkerswood Jerk Seasoning, 1 tsp old bay, black pepper, garlic powder, and cajun seasoning, then mix until the shrimp are evenly coated. Set aside to marinate for 10–15 minutes.
4. Heat olive oil in a large skillet over medium heat. Add sliced bell peppers and onion. Season lightly with jerk and cajun seasoning, then sauté until softened and slightly caramelized, about 5–7 minutes. Remove from the skillet and set aside.
5. In the same skillet, add a little more oil if needed. Add the jerk-seasoned shrimp in a single layer and cook for 2–3 minutes per side, until pink, opaque, and lightly charred.
6. Return the sautéed peppers and onions to the skillet with the shrimp. Toss everything together and cook for another 1–2 minutes to let the flavors blend.
7. Serve the jerk shrimp fajita mixture over white rice. You can also serve with warm tortillas for a fajita-style option.