SWEET AND SPICY JERK SHRIMP
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
- Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
- Roast in the preheated oven until shrimp are opaque, about 15 minutes.
- Sprinkle with cilantro and serve with brown rice and lime wedges.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 61.1 g, Cholesterol 258.9 mg, Fat 9.4 g, Fiber 5.9 g, Protein 31.4 g, SaturatedFat 1.5 g, Sodium 647.5 mg, Sugar 30.4 g
JERK PRAWNS
Steps:
- In a large bowl mix the oil and jerk spice.
- Place the prawns in the bowl and stir thoroughly until all surfaces are covered.
- Leave to marinate for up to one hour. [optional]
- Heat the oil in a large frying pan.
- Place the prawns in one layer and fry them until their top sides start showing tinges of pink.
- Using tongs, turn each prawn on its other side.
- The prawns are fully cooked when they are complete pink, including the heads.
Nutrition Facts : ServingSize 1 serving, Calories 512 calories, Sugar 12 g, Sodium 390 mg, Fat 13.8 g, SaturatedFat 2.7 g, Carbohydrate 13.5 g, Protein 90 g
SPICY JERK PRAWN & MANGO TACOS WITH COCONUT DRESSING
Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
Provided by Good Food team
Categories Main course
Time 15m
Number Of Ingredients 13
Steps:
- Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
- Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
- Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
- To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.
Nutrition Facts : Calories 409 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
JERK PRAWNS WITH COCONUT RICE & ZINGY MANGO SALSA
Jerk seasoning creates a fragrant warmth, which pairs beautifully with pawns and a tangy mango salsa in this unique dish
Provided by Cassie Best
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Heat the oven to 200C/180C fan/ gas 6. To make the coconut rice, tip the rice into a sieve and rinse under cold running water for a few minutes until the water runs clear. Transfer to a large, lidded ovenproof pan, then add the coconut milk, about 200ml water, the bay leaves and ½ tsp salt. Cook over a medium-high heat until the liquid starts to boil, then cover with the lid and transfer to the oven for 20 mins.
- Meanwhile, peel the prawns, leaving the tails intact - twist off the heads, then remove the legs and pull away the shell (the shells make great stock, so don't throw them away). Cut a line down the back of each prawn and remove the grit using the tip of the knife. Combine the jerk spice blend, garlic, lime juice, honey and rum, if using, in a bowl. Tip in the prawns, season with salt and pepper, toss to combine and set aside for 10 mins.
- Combine all the ingredients for the salsa in a bowl, then season with a pinch of salt and set aside.
- After 20 mins, remove the rice from the oven and fluff the grains with a fork. Cover and leave to steam while you cook the prawns (the rice will keep well this way for up to 1 hr). Melt the butter and olive oil in a large frying pan over a medium heat and, once sizzling, cook the prawns for 2-3 mins on each side until pink and a little charred in places. Pour over the leftover marinade and cook for another minute until the marinade reduces to a sticky glaze.
- Tip the coconut rice onto a serving tray or platter, pile the prawns on top and spoon the salsa over one side of the platter. Serve with lime wedges on the side and scatter over a little extra coriander.
Nutrition Facts : Calories 789 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 3.2 milligram of sodium
JAMAICAN JERK SHRIMP
Make and share this Jamaican Jerk Shrimp recipe from Food.com.
Provided by Brookelynne26
Categories Caribbean
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the grill or preheat the broiler.
- Make the sauce: combine all the dry ingredients and mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat.
- Sprinkle the shrimp with salt and pepper and grill or broil until done, a few minutes. Top (or toss) the shrimp with the sauce and serve immediately.
JERK PRAWN & COCONUT RICE BOWLS
With just four ingredients and a matter of minutes you can cook up a filling coconut rice bowl with king prawns - simple, speedy, nice and spicy!
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 8m
Number Of Ingredients 4
Steps:
- Heat 1 tbsp flavourless oil in a large frying pan. Add the prawns and the jerk seasoning, and cook for 1-2 mins. Drain the beans, reserving 3 tbsp of the chilli sauce.
- Add the beans to the pan along with the reserved sauce and the coconut rice. Fry for 3-4 mins, then season with salt to taste and spoon into two bowls to serve.
Nutrition Facts : Calories 531 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 29 grams protein, Sodium 2.6 milligram of sodium
CARIBBEAN JERK SHRIMP
This is a quick and simple recipe that is as appropriate for a tailgate party as it is to serve your boss or in-laws. Serve as a finger food with or without cocktail sauce. Or for a sit down dinner, serve over greens with an Asian style dressing, or with a stir fry of veggies prepared the same as the shrimp in a separate skillet or wok and cooked about 10 minutes on slightly lower heat.
Provided by Stoblogger
Categories Very Low Carbs
Time 10m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 3
Steps:
- I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined, tails can be either on or off.
- The most important thing to remember with this recipe is to completely thaw the precooked, frozen shrimp in a colander. When most of the water drains off, pat dry the shrimp as much as possible with paper towels. (Or start with fresh, peeled, deveined shrimp, precooked. A lot of grocers will steam them at no extra charge.).
- Turn your burner on medium high (almost high) and set your large non stick skillet or wok over the burner. When skillet begins to get really hot, but NOT smoking, quickly add the melted butter and shrimp.
- Sprinkle on the Caribbean Jerk Seasoning to taste. It's hot and spicy so be careful if you don't like the heat.
- Keep the shrimp moving in the pan, glazing the shrimp with the hot butter and spices.
- Cook just until hot and slightly browned. (only about 3 minutes or even less depending on the heat of your skillet).
- You can also make these in the broiler or on the grill after tossing the shrimp in melted butter, sprinkling on Caribbean Jerk Seasoning and spreading them on a broiler pan or open grill. Broil for only 2 to 3 minutes, watching closely.
Nutrition Facts : Calories 222, Fat 13.5, SaturatedFat 7.7, Cholesterol 203, Sodium 249.7, Carbohydrate 1, Protein 23.2
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