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jerk shrimp caribbean salad

Colorful Jerk Shrimp Caribbean Salad

Delicious Colorful Jerk Shrimp Caribbean Salad recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 975
Ingredients Method

Ingredients
  

For the shrimp marinade
  • 2 garlic cloves (freshly minced for best flavor)
  • 1/2 tsp lime zest
  • 3 tbsp lime juice
  • 1 tbsp jerk seasoning (I use Walkerswood for an authentic kick)
  • 1 tbsp olive oil
  • 1 lb shrimp
For the salad base
  • 4 cups romaine (chopped into 1-inch ribbons)
  • 1/4 cup honey lime dressing
For the charred corn mixture
  • 1 tbsp olive oil
  • 16 oz corn (I like Birds Eye gold corn for the best sweetness)
  • 2 jalapenos (deseeded and diced into 1/4-inch pieces)
For the fruit and toppings
  • 1/2 cup pineapple (cut into 1/2-inch cubes)
  • 1/2 cup oranges
  • 1/2 cup red peppers
  • 1/2 avocado
  • 1/4 cup red onion (finely diced)
  • 3 tbsp cilantro

Method
 

  1. Mince the garlic finely and combine with lime zest, lime juice, jerk seasoning, and 1 tablespoon olive oil in a bowl to create the marinade. Add the shrimp to this mixture and toss to coat evenly. Let it marinate for 10-15 minutes at room temperature while you prepare the remaining ingredients—this allows the jerk flavors to penetrate the shrimp. While marinating, chop the romaine into 1-inch ribbons, dice the red onion finely, deseed and dice the jalapenos into 1/4-inch pieces, cut the pineapple into 1/2-inch cubes, and measure out the corn, oranges, and red peppers. I find that doing all the vegetable prep during marinating time keeps the workflow efficient and ensures everything is ready when you need it.
  2. Place the chopped romaine in serving bowls and dress it with the honey lime dressing, tossing gently to coat evenly. The dressed lettuce creates the foundation of your salad and will begin to soften slightly as it sits, which helps it absorb the dressing flavors. Set the bowls aside while you cook the remaining components.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the corn and diced jalapenos, cooking for 4-6 minutes while stirring occasionally, until the corn develops light golden spots and the jalapenos soften slightly. This quick sear brings out the sweetness of the corn and mellows the heat of the jalapenos. Transfer to a bowl and set aside.
  4. Using the same skillet over medium-high heat, carefully add the marinated shrimp directly with all the marinade liquid. Sear for 2-3 minutes per side until the shrimp turn opaque pink and develop a light caramelized crust from the jerk seasoning. I like to let the first side cook undisturbed for a full 2-3 minutes to get the best crust and flavor development before flipping. Don't overcrowd the pan—if necessary, cook in batches. The shrimp are the star of this dish, so proper searing is essential.
  5. Divide the cooked shrimp from Step 4 among the dressed romaine bowls. Top each bowl with the corn and jalapeno mixture from Step 3, then scatter the pineapple cubes, orange segments, red peppers, and avocado around the bowl. Finish with a light drizzle of additional honey lime dressing and a generous sprinkle of fresh cilantro. Serve immediately while the shrimp are still warm and the contrast between the warm protein and cool fresh vegetables is at its best.