Best Jamaican Jerk Shrimp And Pineapple Salad Recipes

SWEET AND SPICY JERK SHRIMP

Sweet and Spicy Jerk Shrimp image

Get a taste of island life with Jamaican jerk-seasoned shrimp, juicy pineapple, roasted veggies, and spicy jalapenos. Serve over salad greens or, for a heartier meal, with cooked brown rice.

Provided by Jamie

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds large shrimp in shells
1 (20 ounce) can pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
2 red bell peppers, cut into thin strips
1 large red onion, sliced
1 jalapeno pepper - halved lengthwise, seeded, and sliced
2 tablespoons olive oil
1 tablespoon Jamaican jerk seasoning
½ cup chopped fresh cilantro
2 cups hot cooked brown rice
1 lime, cut into wedges

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
Roast in the preheated oven until shrimp are opaque, about 15 minutes.
Sprinkle with cilantro and serve with brown rice and lime wedges.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 61.1 g, Cholesterol 258.9 mg, Fat 9.4 g, Fiber 5.9 g, Protein 31.4 g, SaturatedFat 1.5 g, Sodium 647.5 mg, Sugar 30.4 g

JAMAICAN JERK MARINADE

Jamaican Jerk Marinade image

This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.

Provided by Gingerbear

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup orange juice
1/2 cup vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 jalapeno pepper, diced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon thyme
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice
1 tablespoon gingerroot, minced
3 cloves garlic, minced (I use more because I love garlic)
4 green onions, thinly sliced

Steps:

Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
Reserve 1/2 cup to be used as a dipping sauce or baste.
Add meat to marinade and refrigerate for 30 minutes to overnight.
Then grill when you are ready.

Nutrition Facts : Calories 120.1, Fat 9.3, SaturatedFat 1.3, Sodium 1062.2, Carbohydrate 7.8, Fiber 1, Sugar 4.6, Protein 1.8

JAMAICAN JERK SHRIMP

Jamaican Jerk Shrimp image

Make and share this Jamaican Jerk Shrimp recipe from Food.com.

Provided by Brookelynne26

Categories Caribbean

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon ground allspice
1 teaspoon dried basil
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 tablespoon light brown sugar
1 tablespoon salt
1 teaspoon freshly ground pepper
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup cider vinegar
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeeze lime juice
2 scotch bonnet peppers, minced (may use habanero peppers)
1 small onion, minced
3 scallions, thinly sliced
2 lbs shrimp, peeled and deveined

Steps:

Prepare the grill or preheat the broiler.
Make the sauce: combine all the dry ingredients and mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat.
Sprinkle the shrimp with salt and pepper and grill or broil until done, a few minutes. Top (or toss) the shrimp with the sauce and serve immediately.

BRILLIANT JAMAICAN JERK MARINADE

Brilliant Jamaican Jerk Marinade image

This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.

Provided by WizzyTheStick

Categories Caribbean

Time 15m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 tablespoon scotch bonnet pepper, seeded ribbed and finely minced
1 tablespoon ground allspice (use whole allspice berries, lightly toasted in a skillet, then ground fine)
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark brown sugar
1/2 cup fresh orange juice
1 lime, juice of
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

Steps:

In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
Mix thoroughly.
Whisk in orange juice, vinegar, lime juice, and soy sauce.
Slowly drizzle in oil, whisking constantly.
Add the reserved scallion mixture; stir to combine.
Let rest at least one hour.
Wash chicken, pork, or fish well, pat dry and place in a bowl.
Add sauce; rub in well.
Cover and refrigerate overnight.
Before cooking, scrape paste off of the meat.
Grill over charcoal.
You may add water-soaked allspice berries to the coals for smoke and additional flavor.
Serve with Jamaican "rice and peas".