Jerk Shrimp with Pineapple Salsa, Toasted Coconut & Lime Crema Recipe​

​

(Serves About 2-4)

​

Ingredients​

​

For the Jerk Shrimp:

• 4 x 16-20 Count Shrimp
   

For the Jerk Seasoning:

• 1 Teaspoon Garlic Powder

• 1 Teaspoon Onion Powder

• 1 Teaspoon Cayenne

• 1 Teaspoon Kosher Salt

• 1 Teaspoon Ground Black Pepper

• 1 Teaspoon Sugar

• 1 Teaspoon Ground Thyme

• 1 Teaspoon Dried Parsley

• 1 Teaspoon Ground Allspice

• 1 Teaspoon Paprika

• 1 Teaspoon Cinnamon

• 1 Teaspoon Cumin

• ½ Teaspoon Clove

 

For The Pineapple Salsa:

• 1 Fresh Pineapple (Peeled and in Fine Dice)

• 2 Cloves Garlic (Fine Dice)

• 1 Bunch Cilantro (Rough Chop)

• 1 Small Red Onion (Fine Dice)

• 1 Small Green Onion (Thin Slice)

• 1 Jalapeno Chili (Deseeded and Fine Dice)

• 4 Tablespoons Olive Oil

• 2 Tablespoons Red Wine Vinegar

• Salt and Pepper to Taste

For the Toasted Coconut:

• ¼ Cup Coconut Flakes or Shredded Coconut

For the Lime Crema:

• ½ Cup Sour Cream

• 1 Clove Garlic

• 1 Lime (Juice and Zest)

• ½ Teaspoon Salt

​

​

Instructions

​

​For the Jerk Shrimp:

1. Remove the shells but keep the tails on.

For the Jerk Seasoning:

1. Blend all jerk seasoning ingredients together.

2. Toss the shrimp in the seasoning.

3. Grill the shrimp for 3 minutes a side.

For the Toasted Coconut:

1. Place coconut on a baking mat and roast at 325 degrees Fahrenheit until golden.

 

For the Pineapple Salsa:

1. Combine the ingredients and allow to sit for at least one hour before serving.

 

For the Lime Crema:

1. Blend all the lime crema ingredients together to a fine cream.

2. Place in a squeeze bottle to be used as garnish.

​

For Serving:

1. Place the Pineapple Salsa on the bottom of the plate.

2. Top with the grilled shrimp with the tails up.

3. Top with a sprinkle of toasted coconut.

4. Drizzle the Lime Crema across the dish.

5. Finish with a splash of olive oil and your choice of microgreens.