Jerk Shrimp with Pineapple Salad - Sizzling Summer Series
Welcome to the final installment of our Sizzling Summer Series: Jerk Shrimp with Pineapple Salad. Experience the adventure of Caribbean cuisine with this truly unique dish.
Jerk shrimp is one of Jamaica's distinctive dishes and is a great way to enjoy the flavor of summer. Whether you use fresh or frozen seafood, the heat of the jerk marinade will give your dish an irresistibly delectable taste. Make sure to buy large or jumbo deveined shrimp for the best results.
To complement the spiciness of this dish, a refreshing pineapple salad with herb and citrus notes is the perfect accompaniment. Additionally, serving the shrimp with rice will allow it to absorb all the delightful flavors and enhance the overall taste.
You don't have to be an experienced cook or griller to make this Caribbean classic. Celebrate the end of summer with this vibrant, flavorful dish. Try Jerk Shrimp with Pineapple Salad from our Sizzling Summer Series today.
Serves 4
Jerk Shrimp with Pineapple Salad
- ¼ cup mild jerk seasoning paste (such as Walkerswood Traditional Jamaican jerk paste)
- 1 Tbsp. vegetable oil, plus more for the grill
- 2 lb. large shrimp, peeled, deveined
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- Freshly ground pepper
- 1 medium pineapple, peeled, cored, sliced into ½"-thick rounds
- ½ medium red onion, thinly sliced
- 1 Persian cucumber, halved, thinly sliced
- 1 cup finely chopped cilantro
- ⅓ cup fresh lime juice
- Eight 8"-long metal skewers or bamboo skewers soaked for 30 minutes in water
Jerk Shrimp with Pineapple Salad
- Whisk ¼ cup mild jerk seasoning paste and one tablespoon of vegetable oil in a medium bowl. Add two pounds of large shrimp, peeled, deveined, and lightly season with kosher salt and freshly ground pepper; toss to coat. Cover and chill for at least 30 minutes and up to 8 hours.
- Meanwhile, prepare a grill for medium heat; oil grate. Grill 1 medium pineapple, peeled, cored, sliced into ½"-thick rounds, turning halfway through, until tender with deep brown marks on both sides, about 4 minutes. Transfer to a cutting board and let cool slightly.
- Cut pineapple into ¼" pieces, and place in a large bowl. Add ½ medium red onion, thinly sliced, 1 Persian cucumber, halved, thinly sliced, 1 cup finely chopped cilantro, ⅓ cup fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss well.
- Thread shrimp onto skewers. Cook shrimp on the grill until opaque and lightly charred, 3–4 minutes per side.
- Spoon pineapple salad onto plates with a slotted spoon, then top with shrimp. Spoon any juices left in the bowl over the shrimp.
Taken from bonappetit.com https://www.bonappetit.com/recipe/jerk-shrimp-with-pineapple-salad