Jerk Shrimp
with Pineapple Salsa, Toasted Coconut & Lime Crema

Warmer weather brings up memories of my visits to the Caribbean. This Jamaican-style jerk shrimp dish is a perfect way to get the taste buds ready for warmer times, particularly when paired with a fresh and fruity pineapple salsa, a crema tossed with lime juice and zest, and the nuttiness of toasted coconut.

Jerk Shrimp by Simon Majumdar

Jerk Shrimp with Pineapple Salsa, Toasted Coconut & Lime Crema Recipe

(Serves About 2-4)

Ingredients

For the Jerk Shrimp:

  • 4 x 16-20 Count Shrimp
     

For the Jerk Seasoning:

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Cayenne

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 Teaspoon Sugar

  • 1 Teaspoon Ground Thyme

  • 1 Teaspoon Dried Parsley

  • 1 Teaspoon Ground Allspice

  • 1 Teaspoon Paprika

  • 1 Teaspoon Cinnamon

  • 1 Teaspoon Cumin

  • ½ Teaspoon Clove

 

For The Pineapple Salsa:

  • 1 Fresh Pineapple (Peeled and in Fine Dice)

  • 2 Cloves Garlic (Fine Dice)

  • 1 Bunch Cilantro (Rough Chop)

  • 1 Small Red Onion (Fine Dice)

  • 1 Small Green Onion (Thin Slice)

  • 1 Jalapeno Chili (Deseeded and Fine Dice)

  • 4 Tablespoons Olive Oil

  • 2 Tablespoons Red Wine Vinegar

  • Salt and Pepper to Taste


For the Toasted Coconut:

  • ¼ Cup Coconut Flakes or Shredded Coconut


For the Lime Crema:

  • ½ Cup Sour Cream

  • 1 Clove Garlic

  • 1 Lime (Juice and Zest)

  • ½ Teaspoon Salt

Instructions

​For the Jerk Shrimp:

  1. Remove the shells but keep the tails on.


For the Jerk Seasoning:

  1. Blend all jerk seasoning ingredients together.

  2. Toss the shrimp in the seasoning.

  3. Grill the shrimp for 3 minutes a side.


For the Toasted Coconut:

  1. Place coconut on a baking mat and roast at 325 degrees Fahrenheit until golden.

 

For the Pineapple Salsa:

  1. Combine the ingredients and allow to sit for at least one hour before serving.

 

For the Lime Crema:

  1. Blend all the lime crema ingredients together to a fine cream.

  2. Place in a squeeze bottle to be used as garnish.

For Serving:

  1. Place the Pineapple Salsa on the bottom of the plate.

  2. Top with the grilled shrimp with the tails up.

  3. Top with a sprinkle of toasted coconut.

  4. Drizzle the Lime Crema across the dish.

  5. Finish with a splash of olive oil and your choice of microgreens.