Jamaican Shrimp

Jamaican cooks know how to temper spicy peppers with a hint of sweetness. A little honey and a fresh jalapeno capture the magical Caribbean taste in this appetizer.

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4 users rated this recipe an average rating of 5.0
Makes:
10 servings
Prep:
15 mins
Marinate:
1 hr
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Jamaican Shrimp

Ingredients
2
pounds fresh or frozen large shrimp in shells
1/4
cup salad oil
3
tablespoons white wine vinegar
2
tablespoons lime juice
1
jalapeno pepper, seeded and finely chopped
1
tablespoon honey
2
teaspoons Jamaican Jerk Seasoning*
1
medium mango, pitted, peeled, sliced, and halved crosswise
1
small lime, halved lengthwise and sliced
1
small red onion, quartered and thiny sliced

Directions

  1. In a large saucepan cook fresh or frozen shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. Drain immediately and cool. Peel shrimp, leaving tails intact; devein. Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours.
  2. For marinade, in a screw-top jar combine salad oil, white wine vinegar, lime juice, jalapeno pepper, honey, and the Jamaican Jerk Seasoning. Cover and shake well to mix; pour over shrimp in plastic bag. Cover and chill for 1 hour, turning bag occasionally.
  3. To serve, drain shrimp, reserving marinade. In a largeserving bowl, layer shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle reserved marinade on top. Makes 10 to 12 appetizer servings.

From the Test Kitchen

*

To make your own Jamaican Jerk Seasoning, combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon ground thyme, 1 teaspoon salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground red pepper.

Nutrition Facts

(Jamaican Shrimp)
    Per serving:
  • 102 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 105 mg chol.,
  • 334 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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