This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
"Taste every fruit of every tree in the garden at least once. It is an insult to creation not to experience it fully. Temperance is wickedness." -Stephen Fry
This shrimp salad is one that you will want to make a double batch of so you have some for leftovers. The spiciness of the jerk seasoning is complemented perfectly by the sweetness of the shrimp, peppers, cucumbers, and especially the mango.
The recipe calls for you to serve this on top of the sliced mango, but you can dice the fruit and fold it into the salad. The salad is great on its own, but it's also terrific in sandwiches or wrapped in corn tortillas.
Using shrimp stock will enhance the flavor of the jerk dressing and making shrimp stock is easy. As you make other shrimp dishes, save the shells from the shrimp in the freezer. Once you have enough to fill a gallon size Ziplock bag, put them in a large sauce pan, and add enough water to just cover the shrimp.
Place the pan over medium high heat. You don't want the stock to boil but just come to a simmer. Cook for about 20 to 25 minutes and then remove from the heat. Let it stand another 15 minutes until cooler, then pour the stock through a fine mesh strainer. It's best to strain the stock a second time through a coffee filter, paper towel, or cheese cloth. Freeze in one or two cup batches.
Servings = 4 | Serving size =4 ounces shrimp: about 2 cups salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe makes great leftovers and keeps well, refrigerated, 3-4 days. Note that cooking time does not include chilling time.
|4 tsp||olive oil|
|1 lb||shrimp (peeled and deveined)|
|3 tsp||no salt added jerk seasoning|
|1 cup||no salt added vegetable or shrimp stock|
|2 large||green onions (thinly sliced crosswise)|
|1 large||cucumber (peeled, seeded, and diced)|
|1/2 large||red bell pepper (diced)|
|1 medium||mango (sliced)|
Place a medium skillet over medium high heat.
Add 1 teaspoon of the olive oil, and when hot, add the shrimp.
Cook for about three minutes on one side, then turn the shrimp over and cook for another 4 minutes until the shrimp is pink and just cooked through.
Remove the shrimp to a plate to cool.
Add the jerk seasoning and stock to the hot pan and cook, whisking frequently, over medium high heat until the liquid is reduced to about 1/4 cup.
Remove from the heat and let cool slightly.
Add the remaining 3 teaspoons of olive oil, lemon juice, honey, and salt. Whisk until smooth, then place in a mixing bowl and chill.
When the shrimp and dressing are cool, slice the shrimp in half lengthwise.
Add the shrimp to the bowl with the dressing, then add the green onions, cucumber, and pepper. Toss until well blended.
Chill well before serving.
Serve over thinly sliced mango.
Serving size = 4 ounces shrimp: about 2 cups salad
Servings = 4
Amount Per Serving
|Calories 217||Calories from Fat 62|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 2g||9%|
|Vitamin A 35%||Vitamin C 112%|
|Calcium 7%||Iron 19%|
|Vitamin K 38 mcg||Potassium 489 mg|
|Magnesium 61 mg|