Sweet, spicy and full of Caribbean flavor! This incredibly easy shrimp dish is just what you need this summer!
Where are all my sweet and spicy lovers at? Because you all are about to fall head over heels in love with this easy jerk shrimp with fresh mango salsa! Jerk shrimp is a dish we serve every summer because it’s fast, easy, exploding with Caribbean flavor and seems to instantly transport us back to the tropics. Plus it only requires a handful of ingredients too which is always a huge win in my book! 😉
How to cook jerk shrimp
If I had to pick one technique, grilling would definitely be the way to go! (I just love that little bit of char the shrimp gets that’s so hard to replicate on the stove.) But that being said, I know we’re not all grill masters here so I’ve also included directions for both grilling and sauteing the shrimp below!
- 1 lb. shrimp, peeled & deviened
- 2-3 Tbsp jerk seasoning (Depending on how spicy you want them. I usually do 3 Tbsp.)
- 1 Tbsp cilantro, chopped
- 1/2 of a lime, juiced
- Pat the shrimp dry with a paper towel and place them in a large plastic bag. Then add your jerk seasoning, cilantro and lime juice, seal the bag and shake it until the shrimp are fully coated.
- TO GRILL: Turn the grill on to medium heat and place a “grilling basket” over the grates while it heats up. Once the grill is hot, spray or rub some oil over the basket and grates to keep the shrimp from sticking. Place the shrimp in the basket and grill for 1 1/2 – 2 minutes on one side, then flip them and cook for an additional 1 1/2 – 2 minutes on the other.
- TO SAUTE: Heat a large skillet over medium high heat and spray it with non-stick cooking spray once it’s hot. Then place your shrimp in the pan in an even layer so that they aren’t overlapping each other. (You may need to do this in 2 batches if your pan isn’t large enough.) Cook the shrimp for 2 minutes on one side, then flip and cook for an additional 1 1/2 – 2 minutes on the other.
How to tell if the shrimp is done: The shrimp should be opaque and firm to the touch. If they still look “grey” or are very squishy, continue cooking them for an additional 30 seconds. (Shrimp cook very fast so they can be very easy to overcook!)
How to make mango salsa
In my mind, you just can’t have anything jerk seasoned without serving it with some mango salsa too! And the best part is, it’s so easy to make!
- 1 large mango, cut into small cubes
- 1/3 cup red bell pepper, finely chopped
- 1/2 of a small red onion, finely chopped
- 2 tbsp cilantro, chopped
- 1-2 limes, juiced
- Optional add-ins: avocado, chopped jalapeno
- Simply toss everything together in a bowl and stir until it’s fully coated.
You can always add more of less of an ingredient too depending on your personal preference. Sometimes I’ll add in some avocado or chopped jalapeno to give it a little extra kick!
What can I serve with jerk shrimp?
My family loves going all out with the Caribbean theme whenever we make jerk shrimp, but don’t let that stop you from serving it with your favorite sise dishes too! Here are a few of our favorite sides to serve with it below:
- Rice pilaf/dirty rice
- Steamed rice
- Roasted potatoes
- Roasted broccoli
- Corn on the cob
I hope you’re all having the best day loves! (And try to stay cool – It’s a hot one today! 😉 )
More recipes like this:
- Easy Shrimp Ceviche
- Chipotle Salmon Tacos with Fresh Mango Salsa
- Baked Coconut Shrimp with Mango Chili Lime Sauce
- Cajun Chicken Wings with Avocado Cilantro Lime Sauce
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Easy Jerk Shrimp with Mango Salsa
Ingredients
For the jerk shrimp:
- 1 lb. shrimp, peeled & deviened
- 2-3 Tbsp jerk seasoning* (depending on how spicy you want them)
- 1 Tbsp cilantro, chopped
- ½ of a lime, juiced
For the mango salsa:
- 1 mango, diced
- ⅓ cup red bell pepper, finely chopped
- ½ of a small red onion, finely chopped
- 2 Tbsp cilantro, chopped
- 1-2 limes, juiced
- Optional: diced avocado
Instructions
To make the mango salsa:
- Combine all the ingredients together in a bowl and store it in the fridge until you're ready to eat. Top with avocado (if using) right before serving it.
To make the shrimp:
- Pat the shrimp dry with a paper towel and place them in a large plastic bag. Then add your jerk seasoning, cilantro and lime juice, seal the bag and shake it until the shrimp are fully coated.
- TO GRILL: Turn the grill on to medium heat and place a "grilling basket" over the grates while it heats up. Once the grill is hot, spray or rub some oil over the back and grates to keep the shrimp from sticking. Place the shrimp in the basket and grill for 1½ – 2 minutes on one side, then flip them and cook for an additional 1½ – 2 minutes. Serve immediately with your mango salsa!
- TO SAUTE: Heat a large skillet or medium high heat and spray it with non-stick cooking spray once it's hot. Then place your shrimp in the pan in an even layer so that they aren't overlapping one another. (You may need to do this in 2 batches if your pan isn't large enough.) Cook the shrimp for 2 minutes on one side, then flip and cook for an additional 1½ – minutes. Serve immediately with your mango salsa!
