Jerk Shrimp with Pineapple Salsa

Sometimes you just need a great sweet heat. It is becoming that time of year, at least in Wisconsin, where you can hear the lawn mowers being started for the first cut of the season, and while driving through the neighborhood, you can smell people grilling. To me, this means that summer is near, and more importantly, sitting by the charcoal grill, or ‘manning the fire’ for dinner.

Jerk Chicken with Pineapple Salsa Recipe

This past week was no exception. The crisp air in the morning led to a warm afternoon. I could sense that this was approaching around nine in the morning. With that said, I immediately thought of grilling, and as I wanted something spicy, I thought of Jamaican jerk. The ingredients were available in my spice cabinet, and as my wife is working hard on that summer-time body, I thought some jerk shrimp would be in order with a surprise of some pineapple salsa.

I’ve made jerk chicken in the past, and have tinkered with the ingredients, but I wanted to make another attempt at some jerk seasoning, using similar ingredients, but with shrimp, and well that pineapple salsa which just brings more life (like jerk needs it) to the dish.

Let’s get started.

Ingredients for the Jerk Shrimp: [Print this Recipe]

  • 1 pound fresh shrimp, 16-20 count/lb
  • 1 tbsp dried minced onion
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cinnamon powder
  • 2 cloves garlic, minced
  • generous pinch of salt
  • 1 lime, juiced
  • 1 tsp soy sauce
  • 2 tbsp olive oil
  • 1/4 cup of water
  • 5-7 wooden skewers, soaked in water for at least one hour

Jerk Shrimp

Ingredients for the Pineapple Salsa:

  • 2 cups of fresh pineapple, cut into small cubes
  • 1/2 cup of red onion, diced
  • 1/2 cup of fresh cilantro, finely chopped
  • 3/4 cup of mixed bell peppers, seeded, and finely chopped
  • 1 serrano pepper, seeded, finely chopped
  • 1 whole lime, juiced
  • small pinch of salt
  • 2 green onions, finely sliced

Start by mixing all of your jerk ingredients together with the exception of the shrimp. Stir until everything is nice and incorporated. Pour this mixture over the shrimp, and gently stir to combine the flavors. Cover with plastic wrap and place in the refrigerator for a couple of hours.

During this time, prepare your ingredients for the pineapple salsa. Take all of those prepared ingredients, place in a bowl, and mix well. Cover with plastic wrap, and place in the refrigerator for a couple of hours.

Recipe for Pineapple Salsa

Next, heat up your grill. I prefer to use charcoal on anything jerk as it gives off that smoky flavor that enhances the jerk. Once your coals are heated, skewer the shrimp onto the soaked skewers. Place onto the grill, and ‘man’ the grill being careful not to overcook the shrimp. If you do not cook shrimp all that often, just remember that they do not take all that long to cook, and never turn your back on them, especially when they are on the grill. I like to balance out my coals when grilling. One side heated coals, and the other side no coals. This way I can use my tongs and rotate the skewers throughout the short cooking process.

Pineapple Salsa Recipe

Once the shrimp begin to plump and turn a nice opaque, remove them from the grill and get ready to plate.

To plate, remove the pineapple salsa from the refrigerator, and give it a good stir.

Place a skewer, or two onto a plate, and line the shrimp with a generous helping of jerk shrimp. A bite of shrimp that yields a bit of spice from the jerk, plus a citrusy salsa that balances out that heat? Well, I think that match speaks for itself.  The pairing, in my opinion, just sets the tone for the upcoming grilling season. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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