Bring the flavor of the Caribbean to your table in under 20 minutes. Spicy, smoky jerk-seasoned shrimp paired perfectly with a bright, zesty mango salsa.
20 Minutes
Smoky Heat
Light & Healthy
Why You’ll Love This Dish
- Flavor Contrast: The heat of the Scotch bonnet or jerk spice is beautifully balanced by the juicy sweetness of the mango.
- Meal-Prep King: The salsa can be made hours in advance, and shrimp cooks in just 5 minutes.
- Versatile: Serve over coconut rice, in grain bowls, or as vibrant tropical tacos.
What You’ll Need
For the Jerk Shrimp
- 1 lb Large Shrimp (peeled & deveined)
- 2 tbsp Jerk Seasoning (dry rub or paste)
- 1 tbsp Olive Oil
- 1 Lime (juiced)
For the Mango Salsa
- 1 Ripe Mango (diced)
- 1/4 cup Red Onion (finely diced)
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 Jalapeño (minced, optional)
- Juice of 1 Lime
Step-by-Step Instructions
- Marinate: Toss the shrimp with jerk seasoning and lime juice. Let sit for 10 minutes while you prep the salsa.
- Salsa Prep: In a small bowl, combine diced mango, red onion, cilantro, jalapeño, and lime juice. Toss well and set aside.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer.
- Cook: Sauté for 2–3 minutes per side until the shrimp is pink, opaque, and has a slight char.
- Serve: Plate the shrimp immediately and top generously with the fresh mango salsa.
Chef’s Tip: For the best salsa, look for mangoes that give slightly when pressed but aren’t mushy. If mangoes aren’t in season, pineapple makes a delicious substitute!
