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."
photo by tomsawyer photo by tomsawyer
photo by tomsawyer
photo by Steph photo by Steph
photo by Steph photo by Steph
photo by Lori Mama photo by Lori Mama
photo by ANN N. photo by ANN N.
Ready In:




  • Combine marinade ingredients and mix well.
  • Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
  • (I used a gallon size zip-loc bag.).
  • Add marinade; coat evenly and refrigerate.
  • Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
  • Oil and pre-heat grill to medium low heat.
  • FOR SHRIMP AND/OR VEGGIES: (See below for other options).
  • Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
  • 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.
  • Veggies may take a bit longer depending upon the varieties you use.

  • Serve with mango-papaya salsa. (See instructions below).
  • Garnish with fresh lime and thyme if desired.
  • Goes nicely served on a bed of rice.

  • Pinch the leaves off the cilantro stems.
  • Place in a small non-metal bowl with the remaining salsa ingredients.
  • Mix thoroughly with a spoon.

  • If using chicken:

  • Remove from marinade and place on grill over medium low heat.
  • Grill chicken 8 minutes on each side, or until juices run clear.
  • If using pork:

  • Remove from marinade and place on grill over indirect heat.
  • Cover and cook for 1 hour, turning occasionally.
  • Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
  • Let meat rest 20-30 minutes before carving to allow juices to redistribute.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!
  4. Excellent! Next time I will try chicken or pork. Also, for us leaving the shells on was too messy for the kids to I will likely try shelling first. This one is a keeper.
  5. We have a tradition in our family where we make meat on the stone. A stone that is heated in the oven then placed over burners. I usually do several meats with dips, but read this recipe and thought I would try it with shrimp and chicken. Oh my god!!! excellent my only mistake was to try and adjust heat from peppers, as my family, unlike me, does not like to much spice, went a little to mild. My son is not the greatest fan of shrimp and I did make other meats too cook and all he kept saying was where is the shrimp and chicken (in that order). Great recipe thanks for posting and we will definitely be making again. Mmmmm Delicious.


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