Hey there, lovely readers!
Spring’s in the air, the sun’s peeking out more often, and I don’t know about you, but it makes me yearn for flavors that sing of brighter days and warmer climes. So today, I’m bringing a bit of the Caribbean sun to our UK kitchen with a dish that’s all about bold spices and zesty, fruity zing: Jerk-Spiced Grilled Shrimp with Tangy Mango Salsa!
Now, I can already hear my kids’ excited squeals – “Shrimps on the barbie, dad?” – with the littlest one imagining we’re off on an exotic holiday. (And to be fair, after this year’s chilly start, a virtual getaway on a plate isn’t such a bad idea, right?)
We’re going to start off with some succulent large shrimp, seasoned generously with that unmistakable jerk spice – a beautiful melody of allspice, fiery scotch bonnet peppers (chilli will do just the trick for us), thyme, and a chorus of other warm spices. Of course, always tweak the heat for the kiddos or your own taste buds.
I decided to let those shrimps soak up all that flavor for a good 15 minutes, just enough time to whip up a colorful, refreshing mango salsa. This is where the magic happens, folks – ripe, juicy mango tossed with crisp red bell pepper, sharp red onion, a little kick from a finely chopped jalapeño, and the fresh, herby goodness of cilantro. The crowning glory? A good squeeze of lime juice to tie it all together.
The grill’s heat was perfect for quickly cooking the shrimp to that just-right point – pink, firm, and with lovely little charred bits that carry so much flavor. Don’t overcook them; 2-3 minutes per side should do the trick, and you’ll keep them juicy and tender.
Now, picture this: you’ve got your plate, a pile of those gorgeously grilled jerk shrimps, and you spoon that vibrant mango salsa over the top. It’s like a carnival in your mouth, I promise you!
I must say, this dish was a hit at home. Not only did it transport us to sandy beaches and azure waters with each bite, but also, with everyone chipping in to prep, it turned into quite the lively kitchen party.
So why not bring a taste of the Caribbean to your table this weekend? It’s a simple yet exotic escape that everyone deserves after a long week. Plus, it’s always a win when you find a dish that gets the whole family together – laughing, eating, and making memories.
Stay tuned for more culinary adventures, and as ever, happy cooking!
Cheers,
Al
Ingredients
– 500g large shrimp, peeled and deveined
– 2 tablespoons jerk seasoning
– 1 tablespoon olive oil
– 1 ripe mango, diced
– 1/2 red bell pepper, diced
– 1/4 red onion, finely chopped
– 1 small jalapeño, seeds removed and finely chopped
– Juice of 1 lime
– 2 tablespoons fresh cilantro, chopped
– Salt to taste
– Freshly ground black pepper to taste
Method
1. In a large bowl, toss the shrimp with the jerk seasoning and olive oil until they are well coated. Let them marinate for at least 15 minutes.
2. Preheat your grill to medium-high heat, approximately 200-230°C (400-450°F).
3. While the grill is heating up, prepare the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and chopped cilantro. Squeeze the lime juice over the top and stir the mixture. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
4. Once the grill is hot, place the shrimp onto the grill grates and cook for 2-3 minutes on each side, or until they are pink and slightly charred.
5. Remove the shrimp from the grill and allow them to rest for a few minutes.
6. Serve the grilled shrimp accompanied by the fresh mango salsa. Enjoy while the shrimp are warm and the salsa is chilled.
