Bursting with vibrant, spicy, and tangy notes, this Caribbean Jerk Shrimp Salad recipe is a delight to the senses. Whether you need an exciting appetizer or you’re in the mood for a light but satisfying meal, this salad is the way to go.
And it’s super easy to make!
The unique blend of ingredients like grilled jerk shrimp, roasted corn, pickled shishito peppers, and a zingy honey-lime vinaigrette makes this Jerk Shrimp Salad a surefire crowd-pleaser. Let’s get started!
Ingredients
Shrimp and Marinade
- 1 pound of local shrimp, peeled and deveined
- 1/4 cup of homemade jerk sauce (ingredients and instructions for this are below)
Homemade Jerk Sauce:
- 1 tablespoon allspice
- 1 tablespoon thyme
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves of garlic, minced
- 1 inch of fresh ginger, minced
- 2 Scotch bonnet peppers, deseeded
- Juice of one lime
- 2 tablespoons of soy sauce
- 1/4 cup of vegetable oil
Salad:
- 1 tablespoon allspice
- 1 tablespoon thyme
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves of garlic, minced
- 1 inch of fresh ginger, minced
- 2 Scotch bonnet peppers, deseeded
- Juice of one lime
- 2 tablespoons of soy sauce
- 1/4 cup of vegetable oil
Honey Lime Vinaigrette:
- 1/4 cup of honey
- Juice and zest of 2 limes
- 1/2 cup of olive oil
- Salt and pepper to taste
Directions
Make the Jerk Sauce:
- Combine all ingredients in a blender or food processor and blend until smooth. Set aside.
Marinate and Grill the Shrimp:
- Toss the shrimp with the jerk sauce in a bowl, ensuring all shrimp are coated.
- Marinate in the refrigerator for 2 hours.
- Preheat the grill to medium heat. Grill the shrimp for 2-3 minutes on each side, or until pink and opaque.
Roast the Corn and Pickle the Shishitos:
- Preheat your oven to 450 degrees F. Place corn on a baking sheet and roast for about 15-20 minutes, until golden brown. Once cool, slice off the kernels.
- Meanwhile, quickly pickle the shishito peppers by combining the vinegar, sugar, and salt in a saucepan. Bring to a boil and then remove from heat. Add the shishito peppers and let sit for at least 10 minutes, then drain.
Make the Honey Lime Vinaigrette:
- In a bowl, combine honey, lime juice, and zest. Gradually whisk in the olive oil until emulsified. Season with salt and pepper to taste.
Assemble the Salad:
- Arrange mixed greens on a platter.
- Scatter the jerk shrimp, roasted corn, pickled shishito peppers, crumbled goat cheese, and wasabi soy peanuts on top.
- Drizzle the salad with honey-lime vinaigrette.
- Serve immediately and enjoy!
FAQ
Absolutely! While the homemade jerk sauce adds a personal touch and allows you to adjust the flavors to your liking, a store-bought version can save time and is a perfectly fine substitute.
You can substitute them with Padron peppers or small sweet bell peppers. Keep in mind that each pepper has a unique flavor profile and heat level, so adjust according to your preference.
Yes, however, it’s best to grill the shrimp just before serving to maintain their flavor and texture. You can also dress the salad right before serving to keep the greens crisp.
Any medium to large-size shrimp will work well in this recipe. Fresh, local shrimp will yield the best flavor but frozen shrimp can also be used as a convenient alternative.
If you can’t find wasabi soy peanuts, you can use regular roasted peanuts or almonds for a crunchy element. For the wasabi kick, you could add a little wasabi paste to the vinaigrette.
Feta cheese is a good substitute because it also provides a creamy and tangy element to the salad. If you prefer a milder flavor, cubes of mozzarella or dollops of ricotta could also work.
Yes. Just substitute the shrimp with a vegetarian protein like tofu or tempeh. Make sure to marinate the substitute in the jerk sauce before grilling to infuse the flavors.
Claudia Faucher is a fitness trainer and lifestyle blogger, who recently started to pursue her other passions… Southern cooking and creating recipes.
