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This dish brings Jamaican flavor to a healthy meal
Jerk Shrimp and Citrus Salad
The dish was created to bring some of my roots (Jamaican pepper shrimp) into a more contemporary healthy style of meal. Pepper shrimp in Jamaica is street food sold in little bags on the side of the road, so with a little flair and some dose of my own personal style of eating (light and salad-type foods) the homey favorite became a very refreshing and healthy meal ideally to be served on a hot day.
- 1 Tablespoon balsamic vinegar
- 1/4 Cup plus 2 tablespoons olive oil
- 1 grapefruit, segmented, juice reserved
- 1 orange, juice reserved
- Salt and freshly ground black pepper, to taste
- 1/2 Pound shrimp, peeled and deveined
- 1 Tablespoon hot jerk seasoning
- 1 small red onion, julienned
- 1/2 Pound beets, roasted and cut into wedges
- 6 Ounces cucumber, peeled and sliced
- 2 heads baby lettuce, preferably organic
Calories Per Serving609
Folate equivalent (total)232µg58%
Shrimp Avocado Salad Recipe
Hello Shrimp Avocado Salad! My favorite types of salad are bursting with everything but lettuce and this Shrimp Avocado Salad recipe is no exception. You are going to crazy over the layers of crunchy, creamy, juicy textures and smoky, spicy, earthy, bright, tangy, fresh flavors!
More reasons to love Shrimp Avocado Salad!
- The BEST shrimp! The shrimp marinates in splashes of lime juice, soy sauce, ketchup and Island spices so each morsel is packed with flavor – just look at its marinated color!
- The BEST dressing. The tantalizing shrimp and luscious combo of fruit, coconut and nuts is all brought together by the Citrus Balsamic Vinaigrette. It’s layered with hints of orange juice, lime juice, balsamic vinegar, honey and cilantro.
- Healthy. Nothing but fresh fruit, veggies and shrimp!
- Customizable. Use all or some of the shrimp avocado salad ingredients – but I highly suggest not skipping the coconut or macadamia nuts.
- Quick & easy. Chop your salad ingredients while you marinate the shrimp and make the dressing.
- Make ahead. You can prep the shrimp, salad fixings and dressing ahead of time so your shrimp avocado salad can come together in minutes – literally!
- Meal prep. I’ve included meal prep instructions so you can enjoy this shrimp avocado recipe on the go.
Caribbean Shrimp Avocado Salad with Citrus Balsamic Vinaigrette. She’s waiting for you.
REASONS TO LOVE JERK SHRIMP:
- Easy. This Jerk Shrimp recipe is one of those easy, “what’s for dinner” meals when you don’t feel like cooking. And if you’ve never cooked shrimp before, don’t be intimidated, it is the easiest protein you will ever make – definitely beginner level but tastes expert level. Just marinate the shrimp for 15-60 minutes, then cook for just 3-4 minutes – that’s it!
- Delicious! Even though this Jerk Shrimp is simple and easy to throw together, it’s out of this world flavorful with hints of sweet, smoky, tangy and spicy.
- Pantry friendly. You can make this Jerk Shrimp at any time as long as you keep frozen shrimp stocked – you should already have the rest of the ingredients on hand. So, grab some frozen, deveined shrimp on your next Costco run so you’ll always be ready for this unabashedly flavorful recipe made with minimal effort and pantry friendly ingredients.
- Breaks up the monotony. Chicken is hands down the most served protein which can honestly get a little boring. This Jerk Shrimp breaks up the monotony with its fireworks of flavor.
- Versatile. The Jerk Shrimp recipe is super versatile. You can serve it with rice, quinoa, cauliflower rice, pasta, veggies, grits, potatoes and salad OR serve it IN salad, tacos, wraps, lettuce wraps, bowls, etc. – its possibilities are limitless!
MORE SHRIMP RECIPE FAVORITES!
Grilled Shrimp and Citrus Salad
This grilled shrimp and citrus salad could be an elegant starter course for 6 to 8 people, or a main meal salad for 4. It is a perfect summer meal, although it's not relegated to just the summer.
The first step in making this salad is to peel and devein the shrimp. You can read about how to do that in the cooking school section here. I do prefer to get shrimp that is still in its shell, rather than peeled and deveined shrimp. I find that you end up with better quality shrimp if you buy them in their shell (how could they not be in better shape having gone through one less step in getting to you). Also, it’s nice to have shrimp shells on hand to make a quick seafood stock to flavor soups and stews (just keep them in your freezer until you’re ready to use them). I do leave the tails on for this salad because they make the shrimp so much more attractive in the finished dish, but you can pull them off if you prefer.
The next skill you have the opportunity to use when making this salad is segmenting citrus fruit. Don’t fret about this! You have 30 minutes while the shrimp is marinating, so you might as well put that 30 minutes to good use. I have another cooking school article and video on how to supreme citrus fruit here. Remember to do this over a bowl so you can catch all the citrus juice. You won’t actually use the juice in the recipe, but it’s delicious poured into a glass and enjoyed!
Don’t put that knife down just yet, because you’ll also slice some fennel. Fennel is not the most common vegetable to many home cooks. When it comes to cutting it into dice or slices you follow the same rules as for an onion. Find more info on how to slice fennel in the cooking school here.
Of course, it doesn’t have to be summer for you to enjoy this delicious salad. There are all sorts of ways to grill shrimp indoors if it’s too cool to go outside – in a grill pan on the stovetop or in an electric countertop grill or panini press. You also don’t even have to grill the shrimp to make this salad – you could air-fry the shrimp for about 5 minutes at 400ºF or just sauté the shrimp in a skillet. If it is summer, however, tossing the shrimp on the outdoor grill is a nice way to add a little smoky flavor to the citrus flavors in this starter or entrée and the grill marks do look nice.
You can serve this salad when the shrimp are still warm – the contrast between the warm shrimp and cool citrus is another great part of the salad – but don’t worry if the shrimp are not piping hot. Serving closer to room temperature is absolutely fine. Once you have the components ready, it’s an easy toss together and enjoy. Save any extra dressing for another salad – it’s delicious!
- 1 cup unsweetened pineapple juice
- 1 teaspoon freshly grated lime zest
- 3 tablespoons lime juice
- 1 tablespoon canola oil
- 2 cloves garlic, very finely chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 2 tablespoons Jamaican jerk sauce, (see Note)
- 20 large shrimp (about 1 pound), peeled and deveined
- 3 cups cooked white rice
- 1 16-ounce can black beans, rinsed
- Salt & freshly ground pepper to taste
- 2 cups fresh pineapple chunks, (about 1/2 pineapple)
- 6 thick scallions, trimmed and cut into 2-inch lengths
- 1 head Boston lettuce, washed, dried and torn
- Lime slices for garnish
Bring pineapple juice to a boil in a small saucepan over medium-high heat cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.
Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
Preheat grill. Remove the shrimp from the marinade. (Discard the marinade.) Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.
Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice garnish with lime slices.
Note: Prepared jerk sauce is a hot and spicy sauce used to marinade meat before grilling or roasting. It can be found in the gourmet section or with barbecue sauces in most supermarkets.
Caribbean Shrimp Salad with Key Lime Vinaigrette
Winter is here. We had snowflakes last night. In Georgia! Sometimes we just need a taste of something distinctly summer to get us through these long winter months. Our Caribbean Shrimp Salad is the perfect dish to bring a little island sun into your life!
This amazing salad packed with lots of goodies, all of them bursting with flavor. Creamy avocado, grilled pineapple and red onions, crunchy jicama, zesty herbs, and toasted coconut are piled in a bowl of fresh garden greens.
The true star of this dish is the perfectly grilled shrimp! Tossed in a jerk seasoning to really highlight the Caribbean flavors and grilled, the shrimp makes this salad perfect. And with just the right amount of our bright and citrusy key lime dressing, every bite is as delicious as the next one! Gorgeous! So bring it winter…I know just how to kick your tail.
Spicy Shrimp Salad with Citrus Dressing
Is it heating up where you are yet? Florida is already getting into summer mode. Heat, rain and bright evenings. So I'm ready to throw in my summer salads for those days when you just want to cool down and not slave with an oven.
I used to skip and dodge salads all the time. I avoided them like a plague with the mindset "this is not a meal". But now I'm getting more and more into salads and this spicy shrimp salad (paired with the citrus dressing) is a major hit.
You get this spicy flavor from the shrimp, then it's cooled down with the sweetness of the pineapple and the dressing.
And besides being tasty, IT IS EASY!!
The dressing can easily be made ahead and left in the fridge so that the flavors can blend.
The shrimp will not take long to sauté after it's been sitting in a nice little marinade of grated ginger, red pepper flakes, salt, and pepper.
For this salad, I like the shrimp to be cool or room temperature when eating. So I set it aside to cool while I get the other components ready.
Then it's construction time.
Lettuce, red onions, pineapple, shrimp.
Drizzle on the dressing (I don't like soaked salads, do you?)
And for sure make sure that you get shrimp, pineapple, lettuce and some dressing in one bite.
The burst of hot, spicy, savory, sweet will be worth it.
Love Shrimp? Try some of my other recipes:
Spicy Shrimp Salad
- 1 lb shrimp, deveined
- 3 tablespoons diced pineapple
- 1 tablespoon grated fresh ginger
- 1 head of lettuce (I also use 1 pack of packaged salad mixes)
- Red pepper flakes
- 1/2 a red onion, sliced
- Season shrimp with ginger, salt and pepper and dashes of red pepper flakes
- Heat sauté pan with butter
- Add shrimp and sauté until pink (4 – 7 minutes)
- Set onto paper towel to drain
- Cut up lettuce for salad
- Mix shrimp with pineapple
- Serve shrimp on a bed of lettuce with red onions
- Drizzle with citrus dressing
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Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.
Caribbean Salad with Jerk Shrimp
Whitney Bond Posted Feb 25, 2021 This post may contain affiliate links.
Take a trip to Jamaica with this Caribbean Salad topped with Jerk Shrimp and Honey Lime Dressing! It's zesty, flavorful and easy to make in just 20 minutes! It's also gluten free and dairy free, making it a healthy choice, that also tastes incredible!
I love anything that's jerk seasoned! Chicken, shrimp, beef or veggies are all made more delicious when they're tossed with flavorful jerk seasoning. I love it so much that I made my own authentic homemade jerk seasoning mix. It's spicy, savory and oh-so-delicious!
In this recipe, I tossed juicy, plump shrimp with lime zest and juice, garlic, olive oil and jerk seasoning. The shrimp is zesty, spicy and the perfect topping for a Caribbean salad!
You can make the salad your own by adding the fruit and veggies of your choice. I added bell peppers for crunch, pineapple and mandarin oranges for sweetness, and avocado for creaminess.
The salad is tossed with a honey lime dressing, that I could literally drink like it was a smoothie! It's sweet, tangy and pairs perfectly with the jerk shrimp. I don't know about you, but I'm always down for a little sweet and spicy combo!
Cooking Light Shrimp Salad
Keeping things light with this Citrus Shrimp Salad recipe, I made a homemade Citrus Vinaigrette using leftover juice from the citrus fruits. You could certainly buy a salad dressing at the store to go on this salad, but nothing compares to making your own. It really is so easy and requires one less thing to buy in most cases. I always have the basics for homemade vinaigrettes on hand, which are olive oil, champagne vinegar and honey.
As you can see, the salad dressing will separate seeing it is a very basic vinaigrette without an emulsifier, so just be sure to give it a quick shake before using it. It sure is pretty when it separates though!