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
1seeded, 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.