Jamaican Shrimp Recipe

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Jamaican Shrimp Recipe
Jamaican Shrimp Recipe photo by Taste of Home
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Jamaican Shrimp Recipe

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5 2 2
Publisher Photo
Zesty jerk seasoning is a nice complement to sweet mango in this crowd-pleasing appetizer. Although this delicious dish takes time to prepare, it's conveniently made ahead and refrigerated until ready to serve.
MAKES:
15 servings
TOTAL TIME:
Prep: 35 min. + marinating
MAKES:
15 servings
TOTAL TIME:
Prep: 35 min. + marinating

Ingredients

  • 3 quarts water
  • 1 teaspoon salt
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 tablespoons lime juice
  • 1 jalapeno pepper, seeded and finely chopped
  • 4 teaspoons honey
  • 3 teaspoons Caribbean jerk seasoning
  • 1 medium mango or 2 medium peaches, peeled and cubed
  • 1 small red onion, thinly sliced and separated into rings
  • 1 medium lime, quartered and sliced

Directions

In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag.
In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade.
Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade. Yield: 15-20 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jamaican Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p33

Nutritional Facts

4 each: 114 calories, 6g fat (1g saturated fat), 74mg cholesterol, 286mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 10g protein.

  • 3 quarts water
  • 1 teaspoon salt
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 tablespoons lime juice
  • 1 jalapeno pepper, seeded and finely chopped
  • 4 teaspoons honey
  • 3 teaspoons Caribbean jerk seasoning
  • 1 medium mango or 2 medium peaches, peeled and cubed
  • 1 small red onion, thinly sliced and separated into rings
  • 1 medium lime, quartered and sliced
  1. In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag.
  2. In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade.
  3. Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade. Yield: 15-20 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jamaican Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p33

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Reviews forJamaican Shrimp

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MY REVIEW
AzizaBell User ID: 7442001 73918
Reviewed Oct. 13, 2013

"Just made yesterday for our Jamaican party - everyone LOVED it. IT was the first thing to go. Light and flavorful. I would DEFINITELY make this again."

MY REVIEW
gpar703 User ID: 5550367 167153
Reviewed Dec. 22, 2010

"I've made this twice & both times I had to give the recipe out countless times. Every piece was gone. Super easy to make"

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