Jamaican Jerk Shrimp

with Pineapple Salsa

Jamaican Jerk Shrimp with Pineapple Salsa

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Lunch, Dinner
Servings

6

servings
Prep time

40

minutes
Cooking time

30

minutes

Chef's Jamaican Jerk marinade on the shrimp is a perfect balance of sweet and spice to pair with B Cellars Sauvignon Blanc. The wine's acidity and bright tropical notes are accentuated by the pineapple and help to cut through the spice notes in the marinade.

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Ingredients

  • Jamaican Jerk Marinade
  • 1/2 cup 1/2 brown sugar

  • 6 6 green onions

  • 1/4 cup 1/4 fresh thyme leaves

  • 1 1 habanero (or scotch bonnet for more heat)

  • 2 2 limes

  • 2 2 oranges

  • 2 Tbsp 2 whole allspice

  • 2 Tbsp 2 soy sauce

  • 1 tsp 1 fresh ginger

  • 6 cloves 6 garlic

  • 1/2 tsp 1/2 nutmeg

  • 1/2 tsp 1/2 cinnamon

  • 2 tsp 2 kosher salt

  • Pineapple Salsa
  • 1 1/2 cup 1 1/2 pineapple, small dice

  • 3 Tbsp 3 red onion, small dice

  • 6 Tbsp 6 cilantro, chopped

  • 6 Tbsp 6 lime juice

  • salt to taste

  • Other Ingredients
  • 48 48 shrimp, cleaned

  • 12 12 skewers

  • 1 cup 1 basmati rice, steamed (makes 3 cups cooked rice)

Directions

  • Making the Marinade
  • Depending on how much spice you like, remove the stem of the pepper only and discard it. Place the outside of the pepper and seeds into a blender. If you like less spice, you can remove the seeds as well. For more spice, use two peppers with seeds intact.
  • Next, squeeze the juice from both the limes and oranges and add to the blender
  • Cut the green onions into one-inch pieces and add to the blender
  • Add the remainder of the ingredients and blend until smooth
  • Pineapple Salsa
  • Mix together all ingredients
  • Salt to taste
  • Shrimp
  • Clean and devein shrimp
  • Marinade the shrimp for 30 minutes
  • Place 4 shrimp on each skewer
  • Grill until no longer translucent
  • Assembly
  • Place 1/2 cup of rice in each bowl
  • Top with 1/4 cup of pineapple salsa
  • Add two skewers to each bowl

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Pairing Suggestions

Chef’s Jamaican Jerk marinade on the shrimp is a perfect balance of sweet and spice to pair with B Cellars Sauvignon Blanc. The wine’s acidity and bright tropical notes are accentuated by the pineapple and help to cut through the spice notes in the marinade.

Sauvignon Blanc

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