Jerk-Spiced Shrimp with Tropical Salsa


Jerk-Spiced Shrimp with Tropical Salsa

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Tail on shrimp on top of salsa made with various fruits and romaine lettuce

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Recipe Data


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    Servings and Ingredients

    Serves 4
    1 lbs. uncooked large shrimp (21- to 25-count)
    2 ½ tsp. Hy-Vee dried thyme
    2 tsp. paprika
    ¾ tsp. allspice
    1 ½ tsp. Hy-Vee sugar
    ½ tsp. Hy-Vee garlic salt
    ½ tsp. cayenne pepper
    2 tbsp. Hy-Vee Select olive oil
    4 (8- to 10-inch) wooden skewers, soaked in water for at least 30 minutes
    1 seeded, peeled and chopped ripe medium mango
    ¼ c. finely chopped red bell pepper
    ¼ c. finely chopped red onion
    2 tbsp. snipped fresh cilantro
    1 tbsp. lime juice
    1 tsp. finely chopped fresh serrano chile pepper*


    1. Peel and devein shrimp. Rinse shrimp; pat dry.
    2. Combine thyme, paprika, allspice, sugar, garlic salt and cayenne pepper. Toss shrimp with oil in a large bowl. Add seasoning and toss to coat. Let stand for 15 minutes.
    3. Preheat grill for medium heat. Lightly oil grate. Thread shrimp onto four 8- to 10-inch skewers. Grill shrimp for 6 to 10 minutes or until opaque, turning skewers once. Serve with Tropical Salsa.
    4. To make Tropical Salsa: combine mango, red bell pepper, red onion, cilantro, lime juice and serrano chile pepper in a medium bowl.
    5. *Wear gloves while handling chile pepper and do not touch face or eyes.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 170mg
    • Sodium: 470mg
    • Total Carbohydrates: 15g
    • Protein: 24g

    Daily Values

    Vitamin A 30%
    Vitamin C 50%
    Iron 25%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Garden 2010.