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Jerk Shrimp with Warm Pineapple-Mango Salsa
Recipes
Jerk Shrimp with Warm Pineapple-Mango Salsa
6 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

For shrimp
  • 1 ½ lb jumbo pink shrimp
  • 3 tablespoons jerk seasoning paste
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 tablespoons vegetable oil
  • Large zip-top bag

For salsa
  • 1-inch piece fresh ginger
  • 15 cloves garlic
  • 1 small red onion
  • 1 green onion
  • 2 tablespoons fresh cilantro
  • 1 ripe mango
  • 1 peeled & cored pineapple
  • 1 vine-ripened tomato
  • 1 small jalapeño pepper
  • 1 orange, for juice
  • 2 limes, for juice
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon ground coriander
  • 3 tablespoons unsalted butter

For serving
  • Hot, cooked white rice (optional)

Steps

    1. Prepare shrimp. Thaw shrimp, if needed. Combine jerk paste, salt, cumin, coriander, and oil; place in zip-top bag. Peel and devein shrimp, if needed, then add to bag (wash hands); seal and turn to coat shrimp. Let stand 1 hour to marinate.
    2. Prepare salsa. Peel ginger and chop finely (1 tablespoon). Chop garlic, red onion (½ cup), green onion, and cilantro finely. Cut mango sides away from pit, score flesh into ½-inch pieces, and use spoon to scoop from skin; cut pineapple into ½-inch cubes. Cut tomato into ½-inch cubes, discarding seeds. Chop jalapeño finely, removing seeds and membranes if desired. Juice orange (¼ cup) and limes (2 tablespoons).
    3. Preheat large sauté pan on medium 2–3 minutes. Place shrimp in pan (in batches) and cook 1–2 minutes on each side until pink and opaque, then remove from pan; repeat with remaining shrimp.
    4. Add red onions, garlic, ginger, and jalapeños to same pan. Cook and stir 1 minute. Stir in sugar. Cook and stir 30 seconds. Stir in pineapple, mango, and tomatoes. Cook and stir 2 minutes. Stir in orange juice, lime juice, salt, pepper, and coriander. Cook 4–5 minutes until sauce begins to thicken.
    5. Remove pan from heat. Stir in butter until blended, then stir in green onions. Pour salsa onto serving platter and top with shrimp. Sprinkle with cilantro. Serve with rice, if using.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 300, Total Fat 14g, Sat Fat 5g, Trans Fat 0g, Chol 130mg, Sodium 2250mg, Total Carb 31g, Fiber 3g, Total Sugar 21g, (Incl. 4g Added Sugars), Protein 14g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 8%