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    You are in: Home / Recipes / Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa Recipe
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    Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa

    Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa. Photo by tomsawyer

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Alskann's Note:

    A simple and delicious jerk recipe created by the Exotic Epicureans for a ZWT3 challenge. This easy, versatile dish can also be made with pork or chicken. And it makes a wonderful vegetarian version. The spicy jerk seasoning is complimented by the sweetness of the mango papaya salsa. Times indicated are for shrimp, allow more time if using chicken or pork.

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    Ingredients:

    Servings:

    Units: US | Metric

    ALTERNATE VERSIONS (in place of the shrimp)

    • 1360.77 g boneless pork shoulder or 907.18-1360.77 g boneless chicken breasts or 907.18-1360.77 g chicken thighs
    • 907.18-1360.77 g assorted fresh vegetables (sweet potato, pineapple, mushrooms, onion, red or green peppers, papaya, etc.) or 907.18-1360.77 g fruit (sweet potato, pineapple, mushrooms, onion, red or green peppers, papaya, etc.)

    MARINADE

    Salsa

    Directions:

    1. 1
      Combine marinade ingredients and mix well.
    2. 2
      Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
    3. 3
      (I used a gallon size zip-loc bag.).
    4. 4
      Add marinade; coat evenly and refrigerate.
    5. 5
      Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
    6. 6
      Oil and pre-heat grill to medium low heat.
    7. 7
      FOR SHRIMP AND/OR VEGGIES: (See below for other options).
    8. 8
      Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
    9. 9
      Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
    10. 10
      Veggies may take a bit longer depending upon the varieties you use.
    11. 11
      SERVING SUGGESTIONS:.
    12. 12
      Serve with mango-papaya salsa. (See instructions below).
    13. 13
      Garnish with fresh lime and thyme if desired.
    14. 14
      Goes nicely served on a bed of rice.
    15. 15
      SALSA DIRECTIONS:.
    16. 16
      Pinch the leaves off the cilantro stems.
    17. 17
      Place in a small non-metal bowl with the remaining salsa ingredients.
    18. 18
      Mix thoroughly with a spoon.
    19. 19
      COOKING DIRECTIONS IF USING CHICKEN OR PORK:.
    20. 20
      If using chicken:.
    21. 21
      Remove from marinade and place on grill over medium low heat.
    22. 22
      Grill chicken 8 minutes on each side, or until juices run clear.
    23. 23
      If using pork:.
    24. 24
      Remove from marinade and place on grill over indirect heat.
    25. 25
      Cover and cook for 1 hour, turning occasionally.
    26. 26
      Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
    27. 27
      Let meat rest 20-30 minutes before carving to allow juices to redistribute.
    28. 28
      SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.

    Ratings & Reviews:

    • on July 29, 2009

      55

      I am afraid that I did not make the main dish part of the recipe (though hope to in the future) but made the salsa. This was the perfect, basic, mango papaya salsa recipe! It was delicious and got eaten up within the day! Can't wait to make it again as I am a big fruit salsa lover! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2009

      55

      What a wonderful recipe ... it was delicious! ... I used 1lb shrimp and potatoes with this recipe. I included avocados in the salsa and served with white rice (recipe 224663). I agree with others that this is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2008

      55

      I brought this to a Jamaican theme party and it was a hit. I made the recipe as stated, with the avocado, but I chopped the shrimp into 3 pieces and added it to the salsa and served with Scoops. Definitely a different way to make salsa!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa

    Serving Size: 1 (435 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 979.2
     
    Calories from Fat 512
    52%
    Total Fat 56.9 g
    87%
    Saturated Fat 17.6 g
    88%
    Cholesterol 455.6 mg
    151%
    Sodium 505.5 mg
    21%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 2.8 g
    11%
    Sugars 23.6 g
    94%
    Protein 70.8 g
    141%

    The following items or measurements are not included:

    assorted fresh vegetables

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