Jivin Jerk Shrimp Salad

"For World Tour 3, The Jivin Jelly Rollers have come up with a fantastic salad recipe. We have paired spicy Jerk seasoned grilled shrimp with sweet pineaple and black beans and topped it off with a cool coconut lime dressing. This salad will knock your socks off and have you dancing to the Carribean beat in no time. This recipe uses http://www.recipezaar.com/95953 for the Jerk Seasoning. Note: you may substitute Light Coconut milk or use this substitution if you can't find coconut milk. 1 cup low-fat milk + 1/4 tsp coconut extract = 1 cup light coconut milk. Also we think this salad would also be great with chicken instead of shrimp."
photo by Chef Mommie photo by Chef Mommie
photo by Chef Mommie
photo by YaYa1689 photo by YaYa1689
photo by Jubes photo by Jubes
photo by Michelle Berteig photo by Michelle Berteig
photo by Michelle Berteig photo by Michelle Berteig
Ready In:
1hr 10mins




  • Make http://www.recipezaar.com/95953.
  • Set aside.
  • **Just a note of caution. When cutting hot peppers use gloves. Do not touch fingers to mouth or eyes.
  • Place shrimp in a zip top bag. Add 2 to 3 T. of jerk seasoning and alow to marinate at least 30 minutes
  • Meanwhile make dressing, by mixing all dressing ingredients and put in fridge to let flavors marry. (Pineapple juice is from the reserved juice for the salad).
  • Place 2 cups lettuce in each of four plates.
  • Divide black beans equally among plates and put in fridge.
  • Heat grill to med high.
  • Skewer pineapple, green peppers and onion equally among 4 skewers.
  • Skewer shrimp equally among 4 skewers.
  • Place pineapple skewers on grill about 5 mins before shrimp. These will take about 5 mins per side.
  • Place shrimp skewers on grill and grill 3 to 4 mins per side, or until opaque.
  • Layer one skewer of shrimp and one skewer of pineapple and vegetables on lettuce and beans, top with dressing and enjoy.

Questions & Replies

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  1. ChefDarlingNikki
    Wow! This was amazing!!! Thank you so much for posting this recipe, it will be filed in my "All Time Favorites" file. I figured the Weight Watchers points as 14 pts for 2 servings (7 pts for 4 servings). The only changes I did was, I used three garlic cloves, used lite coconut milk and used a liquid jerk marinade. Thanks MsSally! This one is a winner!
  2. LoriInIndiana
    Wow, what a cool twist to your everday salad! I love the sweet hot combination and a new way to spice up the ordinary salad. And also my first introduction to jerk...... Thanks for sharing your team's great combination! ZWT 3
  3. Dreamgoddess
    I scaled this recipe down to one serving for my lunch. I enjoyed the salad, but will omit the sugar when I prepare this again.
  4. Chef Mommie
    The salad was great, but I was scared the skewers were going to act as lighting rods when I carried them to the house (STORM). We were totally satisfied for all, except the dressing, which to us was a tad bland. It still appeared to be somewhat of an upscale salad and I would have probably enjoyed it much more as lunch than I did for dinner. I could just see us sitting outside at a restaurant eating this and enjoying a beautiful day. I will tell you one thing, it is the most dh and I have ever discussed a recipe.Thank you MsSally and The Jivin Jelly Rollers for a lovely salad. Made for ZWT3 by a Floozie - Remembering Amy.
  5. Auntie Jan
    Anything with Shrimp I am all over it. I used the coconut milk substitute. Taking Yaya's suggestion, I left out the sugar. The last change was to use my George Forman since we don't have an outdoor grill. This was wonderful and I would make it again. Made for a yummy salad with a kick. The dressing was very refreshing. Definately a keeper.


  1. Michelle Berteig
    Very good! I made this to take to work for lunch, so I had separate containers for the dressing, the shrimp in the jerk marinade, and the black beans/pineapple/red pepper mixture. We don't like super hot food, so I used cayenne pepper instead of scotch bonnet peppers in the jerk seasoning. Liked the coconut flavor in the dressing and the pineapple chunks in the salad complemented the spicy heat of the shrimp. Made for ZWT III.


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