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Jamaican Shrimp

 Jamaican Shrimp
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.
15 ServingsPrep: 35 min. + marinating


  • 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


  • 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.

2 of 2

Jamaican Shrimp (continued)

Directions (continued)

  • Drizzle with remaining marinade. Yield: 15-20 servings.