1/10 Photos of Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa
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.
My Private Note
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.)
- 59.14 ml fresh thyme or 9.85 ml dried thyme
- 4.92 ml dried parsley
- 9.85 ml ground allspice
- 4.92 ml ground cinnamon
- 2.46 ml fresh ground black pepper
- 1.23 ml ground cumin
- 6 fresh garlic cloves, minced or 4.92 ml garlic powder
- 1.23 ml ground nutmeg
- 9.85 ml sugar
- 44.37 ml snipped fresh chives
- 59.14 ml mild molasses
- 118.29 ml brown sugar corn syrup (can use dark if you can't find the brown sugar)
- 59.14 ml olive oil
- 1 lime, juice of
- 1-4 seeded and minced hot pepper (scotch bonnet, habanero or jalapeno can be used, more or less depending upon your level of desired h)
- 1Combine marinade ingredients and mix well.
- 2Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
- 3(I used a gallon size zip-loc bag.).
- 4Add marinade; coat evenly and refrigerate.
- 5Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
- 6Oil and pre-heat grill to medium low heat.
- 7FOR SHRIMP AND/OR VEGGIES: (See below for other options).
- 8Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
- 9Place 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.
- 10Veggies may take a bit longer depending upon the varieties you use.
- 11SERVING SUGGESTIONS:.
- 12Serve with mango-papaya salsa. (See instructions below).
- 13Garnish with fresh lime and thyme if desired.
- 14Goes nicely served on a bed of rice.
- 15SALSA DIRECTIONS:.
- 16Pinch the leaves off the cilantro stems.
- 17Place in a small non-metal bowl with the remaining salsa ingredients.
- 18Mix thoroughly with a spoon.
- 19COOKING DIRECTIONS IF USING CHICKEN OR PORK:.
- 20If using chicken:.
- 21Remove from marinade and place on grill over medium low heat.
- 22Grill chicken 8 minutes on each side, or until juices run clear.
- 23If using pork:.
- 24Remove from marinade and place on grill over indirect heat.
- 25Cover and cook for 1 hour, turning occasionally.
- 26Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
- 27Let meat rest 20-30 minutes before carving to allow juices to redistribute.
- 28SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.
Browse Our Top Pork Recipes
You Might Also Like...View All Pork Recipes
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
- Total Fat 56.9 g
- Saturated Fat 17.6 g
- Cholesterol 455.6 mg
- Sodium 505.5 mg
- Total Carbohydrate 46.1 g
- Dietary Fiber 2.8 g
- Sugars 23.6 g
- Protein 70.8 g
The following items or measurements are not included:
assorted fresh vegetables