Jerk Shrimp With Fruity Jicima Salsa

Jerk Shrimp With Fruity Jicima Salsa

Warm winds blow across a warm, sandy beach. Waves roll gently onto the shore, and the mist gently touches your face. The smell of the ocean fills your senses as you sit at the expensive cafe, enjoying a nice cool drink and some juicy, plump, perfectly cooked shrimp. To your left and right, the pineapple trees are full to the brim with the ripe, sweet fruits. You see women in bright dresses and swimsuits, and allow the warmth of the island sun to fill your body….

This is what this dish made me feel like.

Slightly spicy, smokey grilled shrimp and a fresh, bright salsa come together to create a colorful and flavor-filled dish. The shrimp seasoning gives the naturally sweet flavor of shrimp some boost with a touch of sugar, paprika, and red pepper, while still balancing out nicely because of the added heat. Not too sweet and not too spicy, this succulent shrimp is a perfect combination. It’s bold red color creates a dramatic and exciting statement on any table!

The shrimp is brought to a whole new level with a fruity, tangy salsa made from juicy chunks of fresh pineapple, cubes of sweet ripe mango, and crunchy pieces of jicima. Depth and complexity is added with a hint of spicy jalapeno and just a squeeze of slightly tart lime juice.

Not only is this dish fast, fun, and flavorful, but it feels like a free cruise to the Caribbean! So jump on board, and give yourself a food vacation!

Jerk-Spiced Shrimp

Adapted from Cooking Light

Serves 4          Serving Size: 2 shrimp skewers             Calories/Serving: 249


  • 1tbl sugar
  • 1tbl paprika
  • 1/2tsp salt
  • 1/2tsp garlic powder
  • 1/2tsp red pepper (or cayenne)
  • 1/8tsp allspice
  • 1tbl extra virgin olive oil
  • 1 and 1/2 lbs large shrimp, peeled and de-veined


  1. Preheat your grill.
  2. In a small bowl, combine sugar through allspice. Mix together well, and set aside.
  3. Meanwhile, lay out the shrimp on some paper towels, and dry thoroughly (if they aren’t dry, the oil won’t stick to them). Move the shrimp to a plate of a bowl. Drizzle the oil over the shrimp, and toss to make sure that each shrimp is evenly coated. Sprinkle the spice mixture over the shrimp, and use your hands to gently rub it into them. You want a nice coating on each shrimp; the coating will make them a bold red color.
  4. Evenly divide the shrimp among 8 skewers, leaving a little bit of room between each shrimp. Place shrimp on grill and cook for 1 to 2 minutes. Turn to the other side and continue grilling for 30 seconds to 1 minute, or until the shrimp is opaque in the middle (it’s ok to pull one off to check). Devour!

Pineapple-Mango-Jicima Salsa

Serves 5          Serving Size: 1/2c            Calories/Serving: 77


  • 1c. diced (cubed) pineapple
  • 1c. diced (cubed) mango (about 1 small)
  • 3/4c. diced red onion
  • 1c. diced (cubed) jicima
  • 1/2 of a medium jalapeno, minced very finely
  • Juice of 1 small lime (about 2tbl)


  1.  Combine all ingredients in a medium bowl. Toss to combine. Adjust lime juice to taste.
  2. Serve over whatever you wish (also can be eaten as a “salad”)

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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