Jamaican Jerk Shrimp And Pineapple Salad Recipe

Name: Jamaican Jerk Shrimp And Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsweetened pineapple juice; 1 teaspoon freshly grated lime zest; 3 tablespoons lime juice; 1 tablespoon canola oil; 2 garlic cloves, very finely chopped; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 tablespoons jamaican jerk sauce (see Note); 20 large shrimp, peeled and deveined (about 1 pound); 3 cups cooked white rice; 1 (16 ounce) can black beans, rinsed; salt & freshly ground black pepper; 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 slice (to garnish)

Servings: persons

1 cup unsweetened pineapple juice
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1 tablespoon canola oil
2 garlic cloves, very finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons jamaican jerk sauce (see Note)
20 large shrimp, peeled and deveined (about 1 pound)
3 cups cooked white rice
1 (16 ounce) can black beans, rinsed
salt & freshly ground black pepper
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 slice (to garnish)

1
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.
2
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.
3
Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
4
Preheat grill.
5
Remove the shrimp from the marinade. (Discard the marinade.)
6
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.
7
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.
8
PER SERVING : 477 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 172 mg Cholesterol; 73 g Carbohydrates; 32 g Protein; 7 g Fiber; 387 mg Sodium; 645 mg Potassium. 4 Carbohydrate Servings.
9
Exchanges: 3 starch, 1 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat.
10
TIPS & NOTES: 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.

1262

kcal

Calories

Fat

164

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup unsweetened pineapple juice, 1 teaspoon freshly grated lime zest, 3 tablespoons lime juice, 1 tablespoon canola oil, and more.

Yes, Jamaican Jerk Shrimp And Pineapple Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Jamaican Jerk Shrimp And Pineapple Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions