This stovetop method for Mango Jerk Shrimp is quick to put together, and the fiery heat of the jerk spiced marinade is balanced with the fruitiness of the mango.
Total Time
25min
5.0
2 Ratings
Author: CaribbeanPot
Servings:
4
Ingredients
•
1.5
lb
Medium
Shrimp
, peeled, deveined, washed
•
2
Tbsp
Olive Oil
•
1
Tbsp
Dark Soy Sauce
•
1
Tbsp
Brown Sugar
•
1
tsp
Ground Allspice
•
as needed
Ground Cinnamon
•
as needed
Ground Nutmeg
•
as needed
Freshly Ground Black Pepper
•
as needed
Salt
•
1
bunch
Scallions
, chopped
•
1
Scotch Bonnet Pepper
, diced
•
4
cloves
Garlic
, chopped
•
as needed
Grated
Fresh Ginger
•
1
cup
Diced
Mangoes
•
4
sprigs
Fresh Thyme
•
1/2
Lime
, juiced
•
2
Tbsp
Chopped
Fresh Parsley
Cooking Instructions
1.
Place the Shrimp (1.5 lb) in a bowl and season with the Olive Oil (1 Tbsp), Dark Soy Sauce (1 Tbsp), Brown Sugar (1 Tbsp), Ground Allspice (1 tsp), Salt (as needed), Freshly Ground Black Pepper (as needed), Ground Cinnamon (as needed), and Ground Nutmeg (as needed). Stir to coat and mix fully. Marinate for an hour or cook immediately.
2.
Heat the remaining Olive Oil (1 Tbsp) on a medium flame, then add the Scallions (1 bunch), Garlic (4 cloves), Fresh Thyme (4 sprigs) and Scotch Bonnet Pepper (1). Turn the heat down to as low and gently cook for about 3 minutes. You may want to turn on the fan over your stove.
3.
Turn the heat up to medium/high and add the seasoned shrimp. The goal is to NOT overcook the shrimp, so if possible use a wide pan to cook evenly. Cook for just a minute and a half per side.
4.
Add the Mangoes (1 cup), and Fresh Ginger (as needed), then squeeze the Lime (1/2) over the top and taste for salt and adjust accordingly. Stir well.
5.
When the shrimp are pink and curled up they're done! Top with the Fresh Parsley (2 Tbsp) before serving. Makes a great meal with some side dishes, or on top of a salad.
Author's Notes
Do be mindful of the heat of the scotch bonnet pepper. Habanero or any of your favorite pepper will work too. Make sure to wash your hands with soap and water immediately after handling the peppers!
Nutrition Per Serving
CALORIES
262
FAT
8.0 g
PROTEIN
35.7 g
CARBS
13.8 g
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