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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check to make sure that any spice blend you purchase is gluten-free.

 

"Divide by cucumber error. Please reinstall universe and reboot." -Terry Pratchett

The refrigerator light goes on...

You can use our Jerk Rub recipe or use a commercially made seasoning. If you do, be aware that many of them are really high in sodium, often with salt as the first ingredient. If you are going to use a prepared seasoning, look for a "no salt added" version - ideally one that does not use sodium substitutes, like potassium chloride, instead of salt. Spice Hunters is a national brand that is widely available (here it is at Amazon), and its jerk seasoning has great flavor but no sodium or sodium substitutes.

Chiffonade

In French this means “made of rags,” so slicing a food into very thin strips is known as a chiffonade.  Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. 


 

Jerk Shrimp with Cucumber Mango Salsa



Servings = 4 | Serving size =4 ounces shrimp with salsa

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe also requires making Jerk Rub

This recipe makes great leftovers. The salsa is even better the next day and the shrimp can be served hot or cold. Reheat gently to avoid overcooking the shrimp.

Serve with Caribbean Rice

1 large cucumber (peeled, seeded, and diced)
1 medium mango (peeled, seeded, and diced)
1/8 tsp salt
1/2 tsp hot sauce
5 large leaves basil (chiffonade)
fresh ground black pepper (to taste)
1 medium lime
16 ounces shrimp (peeled and deveined)
2 Tbsp jerk rub or seasoning blend
4 tsp olive oil
4 large green onions (sliced crosswise; keep white and green parts separate)

Jerk Shrimp with Cucumber Mango Salsa recipe from Dr. Gourmet
Place the diced cucumber, diced mango, salt, hot sauce, basil, and pepper in a small mixing bowl and toss gently until blended.

Zest the lime and juice the lime.

Add the lime zest and lime juice to the salsa and toss gently. Chill.

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the olive oil and the white part of the green onion.

Cook for about 3 minutes.

Place the shrimp and jerk seasoning in a bowl and toss well.

Add the shrimp to the hot pan and toss well.

Return the pan to the oven and cook for about five minutes.

Turn the shrimp over and add the green part of the green onions.

Cook for another 4 to 5 minutes until the shrimp are pink and firm.

Serve with the mango salsa.

Nutrition Facts

Serving size = 4 ounces shrimp with salsa

Servings = 4

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Amount Per Serving

Calories 196 Calories from Fat 39
  % Daily Value
Total Fat 4g 8%
    Saturated Fat <1g 1%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 172mg 56%
Sodium 323mg 14%
Total Carbohydrates 14g 4%
    Dietary Fiber 2g 6%
    Sugars 8g  
Protein 23g  
Vitamin A 20% Vitamin C 43%
Calcium 9% Iron 19%
Vitamin K 72 mcg Potassium 438 mg
Magnesium 61 mg