Jerk Shrimp with Pineapple Mango Salsa

This is a nice flavorful dish that goes great with brown rice, quinoa, arugula or on it’s own plus it’s really simple especially if you make the salsa ahead of time. Jerk is one of those seasonings/sauces that store bought is just loaded with sodium and fillers so here’s a make at home version. P.s I’m pretty sure this is in no way an authentic jerk recipe but tasty just the same.

1 package ( or qty you want) of peeled jumbo shrimp thawed (try and look for lower sodium and preservative free)
1 tsp coconut oil (can omit if you have a non stick pan but add nice flavour)
1 T of Jerk seasoning (below)

Directions Rinse the shrimp and toss with 1 tablespoon of jerk seasoning. Add to hot coconut oil in skillet and quickly cook until pink. Serve with pineapple salsa.

Mango Pineapple Salsa
1 cup mango diced or cubed
1 cup pineapple diced or cubed
1 red pepper diced
1/2 cup red onion diced
1/2 jalapeno seeded and diced
juice of two limes
1-2 T olive oil
1/2 tsp dried cilantro or 1 T fresh
Sea salt and pepper to taste

Mix together in a glass bowl refrigerate until ready to use.

Jerk Seasoning (makes about 1/3 cup to store and save)
2 tsp allspice
2 tsp garlic powder
2 tsp dried thyme
1 tsp onion powder
1 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp dried habanero pepper (or cayenne)
1/2 tsp sea salt
1/2 tsp pepper
pinch of stevia

Store in a glass jar.


 jerk shrimp

Served here with arugula and black rice. ( The salsa in this photo has cucumber added to it )

What do you think?