This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you 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.
This recipe is safe for those who are sensitive to gluten. Check to make sure that any spice blend you purchase is gluten-free.
"Divide by cucumber error. Please reinstall universe and reboot." -Terry Pratchett
You can use our Jerk Rub recipe or use a commercially made seasoning. If you do, be aware that many of them are really high in sodium, often with salt as the first ingredient. If you are going to use a prepared seasoning, look for a "no salt added" version - ideally one that does not use sodium substitutes, like potassium chloride, instead of salt. Spice Hunters is a national brand that is widely available (here it is at Amazon), and its jerk seasoning has great flavor but no sodium or sodium substitutes.
Servings: 4 | Serving size: 4 ounces shrimp with salsa
Cooking Time: 30 Minutes
This recipe can easily be multiplied or divided by 2. This recipe makes great leftovers. The salsa is even better the next day and the shrimp can be served hot or cold. Reheat gently to avoid overcooking the shrimp.
Place the diced cucumber, diced mango, salt, hot sauce, basil, and pepper in a small mixing bowl and toss gently until blended.
Zest the lime and juice the lime.
Add the lime zest and lime juice to the salsa and toss gently. Chill.
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot add the olive oil and the white part of the green onion.
Cook for about 3 minutes.
Place the shrimp and jerk seasoning in a bowl and toss well.
Add the shrimp to the hot pan and toss well.
Return the pan to the oven and cook for about five minutes.
Turn the shrimp over and add the green part of the green onions.
Cook for another 4 to 5 minutes until the shrimp are pink and firm.
Serve with the mango salsa.
Serving size: 4 ounces shrimp with salsa
|Calories 196||Calories from Fat 39|
|% Daily Value|
|Total Fat 4g||8%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 14g||4%|
|Dietary Fiber 2g||6%|
|Vitamin A 20%||Vitamin C 43%|
|Calcium 9%||Iron 19%|
|Vitamin K 72 mcg||Potassium 438 mg|
|Magnesium 61 mg|